Name: Dahi Vada recipe by Rekha Unni at BetterButter
Prep time: 320 min
Cook time: 15 min
Total time: 335 min
Yield: 8
Ingredients: For The Vada; 1 cup urad dal; 1 tsp ginger grated; Salt to taste; 1 tsp green chilli chopped; 1 pinch baking soda; For soaking water; 1 litre water; 1 tsp Salt; 1/4 tsp hing; For curd; 3 cups Curd Whisked; 1/2 tsp Salt; 1 tsp sugar; For Dahi vada Masala; 1 tbsp Coriander Seeds; 1 tbsp Cumin seeds; 8-10 dry red chillies; 1 tsp black peppercorns; 2 inch cinnamon; 2-3 black cardamom; For topping; 1/4 cup Tamarind Chutney; 1/4 cup Coriander Mint Chutney; 1/2 tsp roasted cumin powder; 1/2 tsp red chilli powder; 2 tbsp fresh coriander chopped; Salt to taste; Dahi Vada Masala and any other toppings preferred

Ingredients Serving: 8

For The Vada
1 cup urad dal
1 tsp ginger grated
Salt to taste
1 tsp green chilli chopped
1 pinch baking soda
For soaking water
1 litre water
1 tsp Salt
1/4 tsp hing
For curd
3 cups Curd Whisked
1/2 tsp Salt
1 tsp sugar
For Dahi vada Masala
1 tbsp Coriander Seeds
1 tbsp Cumin seeds
8-10 dry red chillies
1 tsp black peppercorns
2 inch cinnamon
2-3 black cardamom
For topping
1/4 cup Tamarind Chutney
1/4 cup Coriander Mint Chutney
1/2 tsp roasted cumin powder
1/2 tsp red chilli powder
2 tbsp fresh coriander chopped
Salt to taste
Dahi Vada Masala and any other toppings preferred

Instructions

Wash the dal and soak in 3-4 cups of water for 4-5 hours
Drain the water and Grind the dal in a blender along with ginger, green chili and salt with 2-3 tsp of water. Transfer contents to a bowl
Whisk the dal for 4-5 minutes until it is very light. Cover and keep it aside for 15 minutes.
Meanwhile dry roast all ingredients mentioned under Dahi vada masala section until aromatic. Cool and grind to fine powder. Store them in air tight container
Add the baking soda to batter and whisk for another minute
Heat oil for frying in a pan.Wet yourpalms and take out small portion of the batter in your palms. Shape it into a flat round vada. You can make a hole in centre or skip it
Drop the vadas in hot oil. Deep fry over medium low heat until they are golden brown. Drain excess oil
Whisk the curd with sugar and salt and keep aside
In a vessel, mix salt, water and hing. Drop the fried vadas in water and let it soak for 15-20 minutes
Press the vadas between palms lightly without breaking it to squeeze excess water. Arrange them in the serving plate.
Top with whisked curd, then add coriander mint chutney and tamarind chutney.
Sprinkle dahi vada masala, red chilli powder, roasted cumin powder, salt and fresh coriander. You can add additional toppings like boondi, sev etc if desired
Refrigerate dahi vadas for 2-3 hours or until ready to serve. Serve cold

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