Updated: May 29
Preparation and Cooking time: 45 Minutes: Serves 4-6
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
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
Wash and soak both the dal's together in lukewarm water overnight.
Strain the dal and blend in a food processor too until coarsely ground by adding ¼ cup of water, ginger paste, chilli paste and salt; keep the batter thick.
Transfer the batter in a bowl and heat the oil for frying.
Meanwhile, in a big bowl, add a ¼ cup of yoghurt with 5 cups of water, 1 tsp sugar and ½ tsp salt. Mix well, and the yoghurt water should be ready, keep aside.
On medium-low heat drop the batter by hand or a spoon about 1½ tbsp balls and deep-fry until light golden brown and crisp, drain over kitchen paper. Repeat the frying process till 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 the excess water, so they don't go dry and place them in a serving plate.
Take the yoghurt in a bowl, add the roasted cumin powder, chilli powder, black pepper, sugar, salt and chopped coriander leaves, mix the yoghurt with a whisk and adjust seasonings to taste.
Pour the yoghurt over the vadas generously, 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...
I keep the yoghurt sweet and spicy.