DAHI VADE

INGREDIENTS:

1.    1 cup dhuli urad dal soaked for 5 to 6 hours or overnight

2.   1 Tsp. sauf/fennel seeds

3.   3 to 4 green chillies

4.   2 & 1/2 cups yoghurt/dahi

5.   2 Tsp. roasted cumin powder

6.   1 Tsp. red chilly powder

7.   1 Tsp. kala namak (black rock salt)

8.   Sugar to taste

9.   Salt to taste

    10. Oil for frying the vadas

INGREDIENTS FOR THE GARNISH:

1.    1 Tsp. red chilly powder

2.   1 Tsp. roasted cumin powder

3.   2 Tbs. sweet tamarind chutney

4.   2 Tbs. finely chopped coriander leaves

METHOD:

1.    Soak the urad dal overnight or for 5 to 6 hours. Drain out the water, and grind to a fine paste along with the green chillies. Add the sauf/fennel and whisk it well till it is fluffy. You can use a hand mixer or whisk in a normal blender too. Keep aside.

2.   Heat oil in a wok. Shape the vadas and fry in hot oil, to a golden brown over medium heat. Take it out of the oil and directly put in a vessel of salted hot water. Let it remain in water for 5 minutes. Take the vadas from the water and gently squeeze the fried vadas to remove the water. Arrange the vadas on a serving dish.

3.   Strain the yoghurt/curd in a bowl and whisk it gently. Mix in the salt, sugar, 2 Tsp. roasted cumin powder, 1Tsp. red chilly powder, 1Tsp.kala namak (black rock salt) Mix well.

4.   Pour the yoghurt mix on the vadas. Garnish with red chilly powder, roasted cumin powder, coriander leaves and the sweet tamarind chutney. Refrigerate for an hour before serving.

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