Dahi Vade

     Ramadan Mubarak to all!

It's Ramadan and it is certainly incomplete without Harees more better known as Haleem and Dahi Vade.

Like Chole Puri my Mom loves sharing Dahi vade too. Made from Mash ki Dal (White Lentils - (Black Gram Skinned and Split) and topped with tempered curd and garnished with coriander leaves these Dahi Vade are enough to make anybody drool.

Also try Kheema luqmi, Matar kachori, Vegetable oats kofta, Masala chana chaat and Pav bhaji from My Mom's Kitchen.

Ingredients:

1. Mash ki Dal - 500gm
2. Curd - 750gm
3. Red Chili powder - 2tsp
4. Turmeric powder - 1/2tsp + 1/2tsp
5. Baking soda - 1tsp
6. Ginger garlic paste - 1tsp
7. Salt - to taste
8. Cumin seeds - 1tbsp
9. Mustard seeds - 1tbsp
10. Curry leaves - 2 sprigs
11. Dried red chilies - 4 to5nos
12. Oil - 1tbsp (for tempering)
13. Oil - for frying
14. Coriander leaves - to garnish
15. Water - 1 bowl (to soak vadas)

 Method:

• Wash and soak dal in water for a couple of hours.
•  Drain the water well and grind it to a fine paste in a blender.

                                               

• To the grinded dal add red chili powder, 1/2tsp of turmeric powder, baking soda, ginger garlic paste and salt to taste. 
• Mix well. Take care that the batter is of right consistency to make the Vadas and is not too thin. If it turns out to be too thin grind some more dal and add to it. Keep aside.
• In a bowl churn the curd well.
• Add salt, remaining 1/2 tsp of turmeric powder to the churned curd and mix well. Keep aside.
• In a pan heat oil for tempering.
• Now add the cumin seeds, mustard seeds, curry leaves and dried red chilies.
• Add this tempering to the curd.

                                                     

• Heat oil in a pan for deep frying.
• Take a spoonful of dal mixture and add it to the oil. Fry the vadas in batches.

                                             

• When golden brown flip to the other side.
• Remove to a plate when done on both sides.
• After a couple of minutes transfer the vadas to a bowl filled with water. Add a pinch of salt to the water. (Soaking the vadas help in softening them.)
• After another few minutes remove the vadas to a serving dish.
• Pour the prepared curd over it generously.
• Garnish with coriander leaves and serve immediately.

                                            

Serve immediately after adding the curd or the vadas will absorb the curd and appear dry.


We at My Mom's Kitchen are waiting for your response. Do share your experience and views below in the comment box.

Happy Cooking!!!