Dahi wada

Dahi wada

For the wadas
Udad dal (Black gram dal) 1 cup
Salt to taste

Method for Wadas

1. Soak the dal for 7-8 hours


2. Grind it to a smooth paste.


3. Add salt to taste.


4. Heat oil for deep frying in a kadahi and drop wada in heat oil and fry until the wadas are golden brown.


5. Drop the hot wads in a bowl of cold water and leave for about 10 minutes.


6. Take each wada out from water, squeeze the water out and set aside.

For the Dahi

Dahi 3 - bowl
curry leaves 7-8
Mustard seeds 1/4 tsp
Asafoetida pinch
Salt to taste
Sugar 4-5 tsps

Jeera powder 3 tsp

for making dahi

1. Blend the dahi with little water.


2. Add sugar, salt.


3. Make a tarka of mustard seeds, asafoetida and curry leaves and add to Dahi.


4. Keep the Dahi in refrigerator until it is chilled.

Serving the wadas

1. Keep the squeezed wadas in a deep Plate.

2. Pour the Dahi on the wadas such that all the wads are covered well by the Dahi. Sprinle red chiili powder, roasted jeera powder and black salt (sanchal).

3. Serve with sweet chutney.

Dahi Bhalla Papdi Chat

1 cup black gram dal - urad dal (soaked for 4 hrs)Salt to taste½ tsp Green chilly paste½ tsp ginger pasteOil to fry2 cups curd2 tsp sugarSweet chutney- green chutney to taste1 tbsp Chat masala1/2 tsp roasted cumin seeds powder15 pieces papdi (plain puri)
Recipe:

1. Grind the blackgram dal with salt, green chilly and ginger paste with very less water to get a smooth batter.
2. Heat oil and fry small balls of the batter till golden brown. Immediately put them in a bowl of water and let it soak for five minutes.3. Squeeze out the excess water and keep ready.