Preparation and Cooking time: 45 Minutes: Serves 4-6
Ingredients:
1½ cup Urad Dal Split (Split Black Gram)
½ cup Moong Dal Yellow Split
1 tbsp Ginger Paste
1 tbsp Green Chilli Paste
Salt to taste
Oil for Deep Frying
¼ cup Yoghurt
Toppings:
4 cups Yoghurt
1 tbsp Roasted Cumin (Coarsely Ground)
½ tsp Red Chilli Powder
¼ tsp Black Pepper
2 tbsp Sugar
Salt to taste
2 tbsp Coriander Leaves Finely Chopped
½ cup Red Chutney
½ cup Green Chutney
¾ cup Khajur Ambli ni Chutney
Chat Masala
Method:
Wash and soak both the dals together in luck warm water overnight.
Strain the dal and blend in a food processor to coarsely grind, adding ¼ cups of water, ginger paste, chilli paste and salt, keeping a thick batter.
Transfer the batter to a bowl and heat the oil for frying.
Meanwhile, in a big bowl, add ¼ cup of yoghurt, 5 cups of water, 1 tsp sugar, and ½ tsp salt. Mix well, and the yoghurt water is ready. Set aside.
On medium-low heat, drop the batter by hand or a spoon into about 1½ tbsp balls and deep-fry until light golden brown and crisp. Drain on kitchen paper.
Repeat the frying process until all the vadas are fried.
Take the yoghurt water and soak about 5-6 vadas in the water for 10-15 minutes. (Do this in batches)
Now press each vada with your hands to remove about 90% of the excess water so they don't go dry, and place them on a serving plate.
Add the yoghurt, roasted cumin powder, chilli powder, black pepper, sugar, salt, and chopped coriander leaves to a bowl. Mix the yoghurt with a whisk and adjust the seasonings to taste.
Pour the yoghurt over the vadas generously, and sprinkle some roast cumin and chilli powder.
Garnish with chopped coriander leaves, red chutney, green chutney and khajur ambli ni chutney, allow it to rest for an hour, then refrigerate.
Serve cold by sprinkling chat masala! Yum...
NB:
I keep the yoghurt sweet and spicy.
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