Dahi Vada as in Tamilnadu

Ingr3dients

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

Method

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.