Urad dal or split black gram is a staple of almost every South Indian dish. Known as dahi bhalle or dahi vada, this dish is entirely made of this gram. It is a very famous snack served with thick dahi/curd in India.
Let’s see how to make dahi vada step by step.
Ingredients:
Urad dal: 2 cups soaked
Dahi: 1 cup
Sugar: 1 tbsp
Chili powder: 1 tsp
Dry coriander powder: 1 tsp
Jeera powder: 1 tsp
Semolina: 1 tbsp
Chaat masala: as per taste
Shev: optional
Coriander: chopped for garnishing
Preparation: Soak the daal overnight and turn it into a thick paste the next morning. Keep aside the paste for 45 mins to 1 hr. Try not to add water to it.
Add sugar in dahi to make it a bit sweet.
Method:
- Heat oil in a kadhai or a wok.
- Add small dollops of batter in the oil.
- Fry them till golden brown.
- Remove them and keep aside.
- If you want to have them crisp, add dahi directly, and top this with coriander powder, jeera powder, chaat masala, shev, and coriander.
- If you wish to have it soft, soak the fried balls in either water or curd for at least 20 mins to half an hour. Then add masala as mentioned above.
Nutrition: Proteins, vitamins (B and A), iron, folic acid, calcium, magnesium, and potassium, etc. are present in this close-to-my-heart dish.
Tip: To make the vada’s a lil crisp add semolina to the batter.
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