Description
Savory Indian appetizer, served chilled and pleases all ages. This is the most popular street snack in India.
Ingredients
- 3 cups Hot Water, To Soak Lentils
- 1 cup Split Black Lentil
- 1 cup Split Yellow Lentil
- 1-½ Tablespoon Grated Ginger, Thinly Grated
- 2 whole Green Chilies, Deseeded And Thinly Sliced
- 1 cup Olive Oil, For Frying
- 1 cup Thick Plain Yogurt, Chilled
- 2 Tablespoons Tamarind Sauce – Optional
- 2 teaspoons Salt
- 1 teaspoon Red Chili Powder
- 1 teaspoon Cumin Powder
Preparation
Making the Vada (dumplings):
Take a medium pot, pour 3 cups of hot water into it, add both types of lentils and soak them overnight.
The next day, drain all the water from the lentils. Using an electric grinder/blender, grind the drained lentils into a very thick coarse paste. You may use a little water if needed, keeping in mind to keep the paste on the thick side. Mix ginger and green chilies into this paste.
Now pour the oil into a large deep pan and heat it on high flames till the oil is ready for deep frying, about 3-4 minutes. Scoop a spoonful of the lentil mixture (use your finger to scrape out all the extra mixture on the edges of the spoon, giving it a spoon shape) into the hot oil. Cook for 1 minute and turn it over to the other side. Cook vada/dumplings on medium heat till both sides become golden brown. Then, remove it onto a paper towel to get rid of any excess oil. Repeat these steps until all the vada/dumplings are made).
For serving the Dahi Vada (dumplings with yogurt):
Whisk 1 cup of yogurt in a small bowl. Keep aside.
Take the serving dish/plate, place 5-6 vada/dumplings on it (leaving some space between each dumpling). Pour yogurt luxuriously over the plated vada/dumplings in such a manner that yogurt covers the dumplings. Now pour tamarind sauce over it and sprinkle salt, red chili powder and cumin powder.
Refrigerate for 30 minutes and then serve chilled.
*If you don’t have tamarind sauce, you may sprinkle some freshly cut coriander/cilantro/mint along with some green chilies over it.
