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Home Other Regions Kerala Dahi Vada as in Tamilnadu

Dahi Vada as in Tamilnadu

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Quantity Measure Ingredients Description
1 Teacup Dhal, Urid (white)  
3 Tablespoon Rice, Boiled (ukda chawal)  
A Few Pepper Corns  
4 Medium Chillies Green chopped fine
A Little Jeera Powder about 184 teaspoon
1/4 Teaspoon Asafetida (Hing)  
  As Required Salt to taste
4 Teacup Curds  
2 Tablespoon Coconut scraped (fresh)  
1 Medium Chillies Green  
1/2 Teaspoon Mustard Seed (Sarson)  
  Little Asafetida (Hing)  
  Few Curry Leaves (Kadi patta)  
3 Medium Chillies Red Dry  
  As Required Chilly Powder, Red to sprinkle on top
  As Required Chaat Masala  
  As Required Coriander Leaves (Kothmeer)  
  As Required Shev - Readymade  


Soak the black dal in water for 30 to 45  minutes.

Grind the dhal along with green  chillies, asafetida, cumin powder and salt  in a  wet grinder/blender adding  tablespoon of  water , but do not add more water.   The   batter should be fluffy.

Transfer the batter to a vessel and heat oil  in the meantime;   when the oil is hot enough, Wet  your palms, take a ball of the urad dhal  batter and make vadai.

Remove the deep fried vadais with a perforated ladle and drop  them into a bowl of warm water and  place them in it for about 10 seconds.

Remove and gently press between slotted spoons to remove the excess water.

Set aside.

Finish making vadas with the rest of the remaining batter soak them in water and set aside.

Mean while, grind scraped coconut and  greenchili in to paste and mix it with thwhisk the curds well.

In a small pan heat a teaspoon of oil and  season with, mustard, asafoetida, redchillies  and curry leaves.

Add the seasoning and salt to the curd mixture, mix well.

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