Dahi Vada/ Ramadan Recipes

Ingredients (Makes around 30 vadas)

1. Whole urad dal – 1 cup, heaped (Soaked in enough water for at least 5 hrs)

    Ginger – 3/4 inch

    Green chilies – 2 – 3

    Salt – To taste

    Water – 1/4 – 1/2 cup or as required

    Cumin seeds – 1/2 – 3/4 tsp

For the yogurt sauce

2. Yogurt – 1.5 cups + 1 – 2 tbsp

    Water – 1/2 cup or as required

    Salt – To taste

    Sugar – 1 tsp

    Green chilies – 2

    Cilantro – 1/4 cup

For the sweet tamarind chutney

3. Tamarind – 2 – 3 tbsp, soaked in 1/3 cup hot water for 20 minutes

    Sugar – 2 – 3 tbsp or to taste

    Tomato ketchup – 2 tbsp

    Salt – if required

    Kalonji seeds (nigella seeds) – 1/2 tsp

    Roasted cumin powder – 1/8 tsp

    Chat masala – 1/8 tsp

4. Roasted cumin powder

    Chat Masala powder

    Sev

Method

For the yogurt sauce

1. Grind 1 – 2 tbsp yoghurt with 2 green chilies and 1/4 cup cilantro to a very smooth paste. Add it to the remaining yoghurt. Add enough water  to make it pouring consistency. Add a tsp of sugar and mix well. Set aside.

2. For the tamarind chutney

Soak the tamarind in 1/3 cup hot water for at least 15 – 20 minutes. Squeeze out its juice well and transfer to a small sauce pan. Add sugar, tomato ketchup, salt if required and bring to a boil. Cook for a few minutes at medium heat until it turns thick. Switch off. Crush 1/2 tsp kalonji seeds slightly using your fingers and add to the chutney. Mix well and set aside to cool completely.

For the vada

3. Grind the urad dal along with 3/4 inch chopped ginger, 2 – 3 green chilies and salt to a coarse paste. Add little water, if required. Transfer to a container. Add cumin seeds and whisk the batter thoroughly with your hands in a circular motion for 4 –  5 minutes until the batter is light and fluffy.

2. Fill a medium bowl with water and add little salt to it.

3.  Heat oil over medium-high heat. Once hot, bring down the heat to medium. Scoop small portions of the batter and fry in hot oil until both sides turn golden brown. They should be cooked well in the inside also. Remove to a paper towel and after 2 – 3 minutes, transfer to the vessel filled with water. Soak the vadas for about 5 – 7 minutes. After that, take each vada, press between your palms gently to remove excess water and arrange in a separate bowl/serving dish. You can cover and keep this in the refrigerator until you are ready to serve.

4. An hour before you are ready to serve, top the vadas liberally with the spiced yoghurt followed by little tamarind chutney, a pinch of roasted cumin powder and chat masala. Keep it aside for 30 minutes. Sprinkle sev right before serving. Serve with tamarind chutney, spiced yoghurt, chat masala and sev. Leftovers can be refrigerated for 1 – 2 days. 

Recipe Courtesy – Zahera Ummat