Name: Dahi wada recipe by Praty Usha at BetterButter
Prep time: 600 min
Cook time: 45 min
Total time: 645 min
Yield: 4
Ingredients: Urad daal 200 gm; Water 3 Cups; Salt 2 tbspn; Curd 500 gm; sugar 1 cup; Tamarind paste 1 cup; Dry roasted jeera powder 1 tbspn; Chaat masala 2 tspn; Red chilli powder 2 tspn; Coriander leaves for garnishing; pomegranate for garnishing; Chopped green chilli for garnishing; Bhujiya sev for garnishing; Vegetable oil for deep frying

Ingredients Serving: 4

Urad daal 200 gm
Water 3 Cups
Salt 2 tbspn
Curd 500 gm
sugar 1 cup
Tamarind paste 1 cup
Dry roasted jeera powder 1 tbspn
Chaat masala 2 tspn
Red chilli powder 2 tspn
Coriander leaves for garnishing
pomegranate for garnishing
Chopped green chilli for garnishing
Bhujiya sev for garnishing
Vegetable oil for deep frying

Instructions

Soak urad daal in 1 1/2 cup of water and leave overnight
In a mixer grinder grind urad daal to a fine paste with very less water
Add a pinch of salt to the paste and beat well and keep aside
Make sweet tamarind chutney by heating together tamarind pulp and 3/4th cup sugar
Bring it to a boil and keep on simmer till it reaches thick consistency
Finish by adding half of the dry roasted jeera powder
Beat curd with 1/2 tbspn salt and 1/2 tbspn sugar till smooth
Heat vegetable oil in deep vessel for deep frying
Wet your palm and take medium ball of the urad daal paste n slide it into oil
Fry on medium heat till golden brown and crisp
In a cup of warm water add 1/2 tbspn of salt
Take out wadas from oil and dip in salted water for 10 seconds
Repeat the same with the rest of the urad daal
For serving one person, keep 3-4 wadas in a serving plate
Cover them with the beaten curd
Pour a spoonful of tamarind chutney
Sprinkle a pinch each of roasted jeera powder and red chilli powder
Garnish with coriander leaves, pomegranate, chopped green chillies and bhujiya sev and serve

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