Name: Maash Ke Dahi Barey/Dahi Vadas... recipe by Zeenath Fathima at BetterButter
Prep time: 300 min
Cook time: 25 min
Total time: 325 min
Yield: 5
Ingredients: White lentils or urad dal 2 cups soaked; Salt to taste; Coriander leaves chopped a fistful; Curry leaves few; Dry red chillies 5 to 6; Cumin seeds a tbsp; Oil about 2 tbsp; Yoghurt 400gm; Green chillies chopped finely 4

ABOUT Maash Ke Dahi Barey/Dahi Vadas... RECIPE

This dish is one enjoyable recipe that feeds a crowd and is loved by everyone . Maash vadas are fried and soaked in thick curd . A dish widely enjoyed across the country. Against the typical method of soaking these fried vadas in water before adding to the yoghurt mix, i suggest you all not to do that. These are very light as on their own and absolutely does not require to be soaked in water. Infact when you do this, you spoil both the taste and texture of these cotton soft vadas. Try this method and experience for yourselves the magic of these melt in mouth cotton soft dahi vadas

Ingredients Serving: 5

White lentils or urad dal 2 cups soaked
Salt to taste
Coriander leaves chopped a fistful
Curry leaves few
Dry red chillies 5 to 6
Cumin seeds a tbsp
Oil about 2 tbsp
Yoghurt 400gm
Green chillies chopped finely 4

Instructions

Soak the dal for about 5 hours.
Drain and grind it into a smooth thick batter using minimum water.
Add salt and coriander leaves to the batter.
Drop small balls of it in hot oil and deep fry them in batches.
Drain on an absorbent paper.
When these are getting fried, make a semi thick consistency yoghurt mix with salt and some coriander leaves
You can add little water to the yoghurt if it is too thick and beat well. Don't add much.
As soon as the excess oil gets absorbed, transfer these pakoras into the yoghurt mix.
See to it that all of them are soaked properly in it.
Temper them with the cumin, curry leaves, chopped green chillies and dry red chillies.

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