Food and Drinks, Friends, Life, Recipes

Dahi Vada and Potluck

I am becoming rather proud of culinary skills lately. I have graduated from just cooking for J and my family to now cooking for big groups of people. Last Sunday DS and Y hosted a Potluck in their backyard and I cooked up a big batch of dahi vada and people actually enjoyed it.

In fact I overheard this conversation between DS and Y

DS: This is great, Did X make this ?

Y: No , this is the dish N and J brought

DS: N made this , really , wow!

The setting was really fun, they had set up a long picnic bench and it felt like this big family meal outdoors. There were Italian dishes, tapas, mac and cheese, shortbread cookies and Tempeh and also DS’s homebrew. After dinner Y and I watched her wedding video and the boys made fun of us.  Also I got an email from DS saying that they will be hosting every sunday , so it will become a summer tradition.

Anyway to celebrate the summer season, I am posting a recipe for Dahi Vada( Dough balls in Yoghurt): A yummy, chilled summer snack

Dahi Vada ( Makes 6 small portions)

INGREDIENTS:

  • 1 1/2 cups Urad Daal without skin (black lentils)
  • Salt to taste
  • 2″ piece of ginger grated
  • 2 green chillies chopped very fine
  • Vegetable/ canola/ sunflower oil for deep frying
  • 3 cups thick fresh yoghurt (should not be sour)
  • Red chilli powder to taste
  • 1 tbsp chaat masala
  • 2 tsps cumin seeds roasted gently and ground into a fine powder
  • 1 1/2 tsp sugar
  • Chopped corainder leaves to garnish

Preparation

  • Soak the urad daal in a bowl of water overnight. Grind it into a paste the next morning. Do not add any water while grinding.
  • Add the green chillies and ginger to this paste.
  • Mix 1 cup of yoghurt with 2 cups of water and salt to taste
  • Keep aside.
  • In another bowl mix the remaining yoghurt with the red chilli powder, chaat masala, cumin powder, sugar and salt to taste. Mix well. Keep aside.
  • Heat oil for deep frying on a medium flame. Grease your palms with oil and put 1 tbsp of the lentil mix in your palm. Make into a donut shape (these are the vadas).
  • Slide each vada into the hot oil and fry till light golden. Drain and put immediately into the yoghurt/water mix. Allow to soak for 2-3 minutes.
  • Remove from the yoghurt/water mix and press gently between your palms. Arrange these vadas in a deep platter as you prepare them.
  • When all urad daal paste is used up and the the vadas are done as above and in the platter, pour the thick yoghurt mix over them to cover completely.
  • Garnish with chopped coriander leaves and chill in the refrigerator for a few hours before serving.
  • To serve, put 1 or 2 Dahi Vadas in a plate and garnish with Tamarind Chutney and green Mint-coriander Chutney. (optional)
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