Page 15 - Manjulas Kitchen - Best of Vegetarian Recipes

Lentil Dumplings Dahi Vada

Dahi Vadas are lentil dumplings dipped in yogurt and topped
with spicy savory tamarind chutney. These are perfect as a

side dish for a formal dinner, as an appetizer, or served as a
chaat.

Makes about 30

INGREDIENTS

VADAS GARNISH

• ¾ cup washed moong dal (available in Indian grocery • 1½ cup yogurt (dahai, curd)
stores) • 1 teaspoon salt
• ¼ cup washed urad dal (available in Indian grocery stores) • ½ teaspoon red chili powder
• Oil to fry • ½ teaspoon roasted cumin seed powder (jeera)*

• 3 tablespoons tamarind chutney
METHOD

TO MAKE VADAS 7. Fry the vadas in small batches, until golden all around.

1. Mix both dals and wash. 8. After you have made all of the vadas, place them in

2. Soak dal in four cups water for at least six hours. lukewarm water and soak for about 20 minutes.

3. Drain the water. In a blender, blend the dal to very creamy 9. Squeeze the vadas gently to remove the water, being
texture. Use only as much water as needed to blend. Using careful not to break the vadas.
too much water for blending will not give the desired TO MAKE YOGURT TOPPING AND GARNISH
creamy texture. 10. Mix two cups of yogurt until smooth. Add a little milk as
4. Whip the dal batter, stirring with a spoon in a circular needed to make the consistency similar to pancake batter

motion two to three minutes, until batter is light and fluffy. or lassi. Add about one teaspoon salt, to taste.
Add a few spoonfuls of water as needed. 11. Soak the vadas in the yogurt batter for at least half an

5. Use a flat frying pan, pan should have about ½ inch of oil hour, giving the vadas time to absorb the yogurt.
and heat over medium high heat. Test the oil by dropping a
little batter into it. When the oil sizzles, it is ready. 12. Slowly pick up each vada and transfer it to a serving dish.
Pour a few spoons more yogurt over the Vadas.
6. Place 1 tablespoon of batter into the oil. The oil should
not be deep enough to cover the batter; the vadas will be 13. Just before serving, sprinkle some salt as needed, ground

softer if they are shallow-fried. The vadas will begin to roasted cumin seeds, red chile powder, and finish off with
expand slowly, without changing color. a drizzle of tamarind chutney.

SERVING SUGGESTIONS VARIATIONS

You can make the dahi vadas in advance and Change the proportion of dals, or use only urad dal.
freeze them before soaking in water. As an alternative, you can add chopped green chilies and crushed coriander

When ready to use, soak as many as needed seeds to the dal batter just before frying.
in hot water for about half an hour, then Instead of serving with tamarind chutney, you can sprinkle chopped cilantro
change the water to room temperature and over the dahi vadas.
soak for another ten minutes. If you are vegan, you can soak the vadas in tamarind chutney instead of

Now proceed according to the recipe. yogurt and sprinkle some chopped cilantro or chopped mint leaves.

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