Dahi Vada ~ Urad dal Vadas soaked in Yogurt Sauce

The moment I set my eyes on Ria's post,I knew I was going to try it out too.Though not a big fan of the original Medhu Vada or Uzhunnu vada,I am a big sucker when it comes to the adorned vadas-in curd,sambhar or even rasam.Amma used to make these crispy vadas when we were young as an after school snack,but I developed a taste for it only much later.

Surprisingly,I have not tried to make it myself even once.I always thought it was a tedious process.Well,any recipe which calls for steps a bit complicated makes me averse to it.In this case,the careful grinding of Urad dal-not too thin,not too thick.To top it,I wasn't sure if I would be able to make them into the famous doughnut shapes.

But Dahi vada is a totally different recipe altogether.No need to make the vada look pretty since you are anyway going to dunk them in curd.Ever since I came across this method to shallow fry vadas,I've been planning to make this.Though I am of strong opinion that food must look as well as taste good,I let go of the not-so-vada-looking looks because the taste was not one bit compromised.Perfect for those snack cravings and the star ingredient-Dates and Tamarind chutney takes the Dahi vada to a totally different level!!

Dahi Vada
Recipe minimally adapted from Ria's Collection

For the vada

Whole Urad - 1 cup
Water- 1/2 cup
Salt -to taste (about 1 1/2 tsp)
Green chillies- 6-7,I used 3-4
Rice flour- 5-6 tsp,I used Fine semolina-about 2 tbsps

Curry leaves - 1 sprig

Whole peppercorns - 1 tsp
Oil- for deep frying,I shallow fried them,so used about 2-3 tbsp oil

For soaking

Warm water - 2 cups

For the dahi/Yogurt sauce

Thick yogurt- 2 cups
Water *- 1/2 c
Salt-to taste
Sugar- to taste

For garnishing

Homemade Tamarind chutney- 4 tbsp (optional)
Red chilli powder- 1 tsp
Coriander powder-1 tsp
Cumin powder-1 tsp
Cilantro/Coriander leaves- 4 stalks, chopped fine.

Method

For the vada

Wash the urad 3-4 times until the water is clear.

Soak the whole urad for 4-5 hours or overnight. In the morning, drain the excess water.

Grind it to a thick smooth paste along with 1/2 cup of water and salt.Add curry leaves,green chillies and whole peppercorns and pulse again.

The batter should be on the thicker side,you should be able to scoop it out.

Add the rice flour/semolina to achieve that consistency. 

Deep fry the vadas in hot oil OR use a Unniyapam pan/Aebleskiver pan.

Pour 1/4 tsp oil in each depression and pour a tbsp of Urad dal batter into each.

Close with a lid and let it cook for about 2-3 minutes.

Flip over and cook the other side for another 3-4 minutes.

Drain the excess oil on a tissue paper.

Soak them in water +salt (add only if you need more salt for the vadas) for 2-3 mins and squeeze out the excess water.I kept a bowl of warm water and dipped each vadas on both sides and squeezed them out immediately.

Arrange them in a big serving bowl. Keep aside.

For the Yogurt sauce

If your yogurt is thick, add water to a thick but pourable consistency.

Add sugar and salt to taste.Keep aside.

Garnishing

Sprinkle red chilli powder, coriander powder and cumin powder over the dahi.

Drizzle few tablespoonful of homemade tamarind chutney over it.

Garnish with coriander leaves. 

Serve chilled!

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