Tuesday, December 29, 2009

Dahi Vada

for vada
Urad daal
oil for deep frying

for yoghurt sauce
Plain yoghurt
red chillie powder
crushed ginger -1 tsp
8-10 curry leaves
corriander leaves-coarsely chopped for garnish

For tempering:
2 tbs oil
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp urad daal
a pinch of hing
1 tsp turmeric

Make vada as per this recipe.
Soak the vada briefly for 2 min in hot boiling water. (This step is to make the vada soak faster in yoghurt sauce in the subsequent step and is optional. If you bypass this step it may take sligthly longer for the dahi vada to be ready but will not make a difference in taste)
Take out the vada draining excess water by pressing with a spatula and transfer them to the yoghurt sauce prepared as below.

Yoghurt sauce:
Whisk the yoghurt slightly with a hand whisk to make it homogeneous. Don't overdo..
In a pan heat oil for tempering and add all the ingredients mentioned in order. As the seeds start to splutter stir in the crushed ginger and curry leaves. Take off the flame and mix in with the yoghurt. Adjust the salt in the sauce.
Now add the vadas to the sauce and garnish with chopped corriader and chilly powder. Let them rest for about half hour for the sauce and tastes to infuse. Chill before serving if desired. I am too impatient for this step, and the dahi vada are yummy even without this.

Thanks to friends Esai, Aruna and SH for sharing these cute tokens - the Blogger appreciation award 2009, Esai for the Butterfly award and Aruna for the Cheerleading blog award. I wish to share these with all my followers and blogger friends!

Cheers -:)


2009 sure has been quite an eventful year with lots of different tastes and new friends and cheers down the road. I have enjoyed blogging and sharing with you all friends and learnt a lot, although it was diffcult to keep the pace at times.

Wishing all my readers lots of good Cheer in the coming year 2010!
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