Dahi vada, Kerala style

 

Ingredients

For vada:

1 cup udad dal soaked for 6 hours – for 6 vadas

½ tsp cut green chilli

¼ tsp cut ginger

Salt to taste

1 tbsp small coconut pieces

¼ tsp crushed pepper

A small pinch of baking soda

Oil for deep frying the vadas

Prepare curds

2 cups thick curds

2 cups water

1 tbsp finely cut onion

¼ tsp finely cut ginger

¼  tsp cut green chilli

A few curry leaves

A pinch of salt

1 ½ tsp sugar

To temper

1 tbsp oil

1/2 tsp mustard seeds

Instruction

-          Drain the soaked dal and grind it to a slightly rough consistency. Mix all the other ingredients and deep fry the vadas in oil on medium heat.

-          Drain the golden colored vada from the oil, drop it into water, leave for a few seconds, and squeeze gently between the palms and keep aside.

-          If you want to make left over, cold vadas into dahi vada,  pour hot water over the vadas till they are immersed in the water, leave for a few seconds, gently squeeze between the palms.

-          Beat the curds to a smooth consistency, add water and beat again. Add all other ingredients, mix well.

-          Pour some of the prepared curd onto a serving bowl, arrange the vadas on it and pour the remaining curds over them.

-          Heat the oil, add the mustard seeds, when they splutter, pour over the dahi vadas and serve.