Thursday, 11 July 2013

Ingredients For The Vadas:

1 cup urad dal (split black lentils)
 1/2" piece of ginger (adrak)
2 green chillies
a pinch of baking soda
salt to taste
oil for deep-frying

For Serving:

3 cups curds (dahi) , whisked
2 tbsp khajur  ki chutney

For The Garnish:

chilli powder
roasted cumin seeds (jeera) powder
salt to taste

Method For the vadas:

    Soak the urad dal in water for 3-4 hours.
Wash and drain the urad dal.

 Combine the urad dal, ginger and green chillies and grind to a smooth paste in a blender.

 Add the baking soda and salt to the urad dal paste and mix well till the batter is light and fluffy. Add a little water if required.
Wet your hands and take 2 tbsp of the batter on your palm or on a sheet of wet plastic and shape into a circle of (3”) diameter.

Deep fry in hot oil on a slow flame till the vadas are golden brown, for about 10 minutes. Drain on absorbent paper and keep aside.

How to serve:

    Soak the deep fried vadas in warm water for about 45 minutes.
    Just before serving, drain and squeeze out the excess water.
    Arrange the vadas on a serving dish and top with the whisked curds.
     Garnish with the chilli powder, cumin seeds powder and salt and serve with khajur  ki chutney.

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