Wednesday, 29 April 2009

Dahi wada


For wada:
Urad dal : 3 cups
Oil to fry:
Ginger paste: 1 tbs
Chili paste: 2 tbs
Salt to taste

Dahi/ Hung yogurt: 2 -3 cups
Red chili powder: 2-3 tbs
Tamarind (imali) / Dates (khajoor) chutney : 1/2 cup (see my blog for recipe)
Cumin seeds: 3-4 tbs


For wada:
1. Soak urad dal for 4-6 hours
2. Crush it into little bit coarse paste not into smooth paste. Add as little water as possible to crush in blender.
3. Add salt to taste. And ginger and green chili paste. Mix well.
4. Heat oil to fry in frying pan.
5. Boil till fumes start to come out from oil. To check if oil it ready put a peas size batter into oil and batter should not sunk into oil, it should float on the oil.
6. Take a large round spoon if you don't want to dirty your hand in batter. Take batter into spoon and slowly drop it into oil to make leom size wada. Fry on high flame while dropping it and after that fry on medium flame.
7. Do the same for rest of the batter. Fry wada till golden to slightly dark brown. Keep it on kitchen tissue to absorb excess oil.

Getting ready:
1. Take dahi in large bowl and whisk it to smooth paste and add pinch of salt and sugar. If you are not big fan on sugar you can avoid adding sugar.
2. Dry roast cumin seeds and crush it roughly.
3. Just before you want to serve soak wada into hot water for 5-10 minutes.
4. Gently take each wada in your palm and squeeze out excess water. Keep the wada aside.

1. Take soaked wada in serving plate. Add curd enough to cover wada.
2. Sprinkle imali / khajoor chutney.
3. Sprinkle cumin seed powder, red chili powder and chaat masala. Salt if required.

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