Oct 23, 2008

Dahi vada - lentil dumplings in yogurt.

I made this snack for some guests few weeks ago and it was a huge success. Its so very easy to make and less time consuming too. So it can be easily prepared for a dinner party as a side dish when you have a large number of guests . This snack is especially divine during the hot summers.I referred for the recipe here.
One can even make the vadas/dumplings and store it in refrigerator for a week. Just before use, they have to be immersed in hot water and then added to the yogurt. I used a combination of udid dal and mung dal. But it can be made using just udid dal. But addition of mung dal reduces the absorption of oil, as told by one of my friends. But I am not too sure whether that is the reason. If someone knows , you can share it with us.
dahi wada
Udid dal/black gram - 1 cup
Mung dal- 1 cup
Salt to taste
Green chillies- 2
Asafoetida- a pinch
Oil for deep frying
Yogurt- 4 cups

Spices to add before you serve -(measurement just enough to sprinkle on the vadas)
Red chilly powder
Chaat masala
roasted cumin seed powder
Tamarind chutney

Soak both the dals overnight. Next day, add green chillies and grind them to a smooth paste. Then whip the batter with a spoon for sometime. To check whether you can start with the frying, just drop a spoon of batter in a cup of water. If its is intact, you are ready for the next step. Otherwise, whip for sometime. Add little salt and asafoetida. Heat oil in a pan. Drop a spoonful of batter in the oil and fry till golden brown. Repeat the process with rest of the batter.
Take the yogurt in a large vessel and whip till it is a uniform.
Immerse the vada in water for sometime and then squueze and put them in the yogurt.
While serving, keep around 4 to 5 vadas on the serving plate. Sprinkle salt ,red chilly , cumin powder and chaat masala. Add a little tamarind chutney on the top for better taste.
dahi wadadahi wada
Some info on commercially available yogurt for those who are not aware. I found this information in Diana shaw's "The essential vegeterain cookbook, so thought of sharing with you all.
Yogurt is a type of milk which is infused with a culture of two types of bacteria,heated , then left in an incubator to curdle. When the non fat milk is used, the manufacturer may add non fat milk solids to thicken the final product, which also increases the calcium and protein content of the yogurt.
Another thing is in case you are lactose intolerant, you can still eat the yogurt because the bacteria that curdles the milk create lactase, the enzyme that help in digestion of milk solids.
Also the bacteria in yogurts labelled "with active culture"helps maintain a healthful balance of good bacteria in your intestines, which is good for your digestion overall. Check the yogurt cartons as per your requirement.

I am sending this to easycraft's Wyf party food event.
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