Ingredients:
- Curd, 1/2 kg (preferrably little sour)
- Red chilli powder, 1/4 tspn
- Chaat masala powder, 1/2 tspn
- For the Vada Batter:
- Gram flour, 2 cups
- Green chillies and Ginger-garlic paste, 1/2 tspn
- Cumin seeds, 1/4 tspn
- Turmeric, 1/4 tspn
- Cooking soda, 1/4 tspn
- Salt, 1/2 tspn
- Oil, to fry vadas
- For Tempering:
- Oil, 3 tblspn
- Mustard seeds, 1/2 tspn
- Curry leaves, 3-4 leaves
- Salt, 1/2 tspn
- Green chillies, 3-4 sliced
- Coriander leaves, finely chopped, to garnish
Serves: 5-6
Recipe Type: Chaat
Recipe:
- Make a thick flowy batter of gram flour, adding water little at a time.
- Add all the spices and ingredients in the batter list except oil. Mix well.
- Keep it aside for 10 mins.
- Take curd in a large wide bowl, add water to your desired consistency. The curd shouldn't be too thick or too thin. Keep ot aside.
- Take a deep large bowl, add chilled water and little salt. Keep it aside.
- Now, heat oil in a wok and deep fry vadas till nice golden on both the sides.
- Take them out on a paper to remove excess oil, then put them in the chilled salted water, so it becomes spongy and fluffy.
(salted water)
- Do the same with all the vadas.
- They will absorb water within few mins, and increase in size.
- Now take out all the vadas, squeezing extra water from then and put them in the curd bowl.
- So, now when you have put all the vadas in the curd, heat a pan.
- Add oil, when its hot, add mustard seeds, as it crackles, add curry leaves, green chillies. Be careful at this step as oil splatters due to green chillies. Fry them a little.
- Add this tempering to the dahi vade. Adjust salt to taste, sprinkle red chilli powder, chaat masala powder.
- Garnish it with coriander leaves.
- Serve it with green chutney or imli chutney. 😊
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