Sunday, April 26, 2015


Urad dal                   11/2 cup
Onion                       1 big(finely chopped)
Green chilies             1
Curry leaves              1 sprig

Ginger chopped         1 tsp
Jeera/cumin seeds      1 tsp
Salt                          as needed
Oil                           for deep frying
Water                      3/4 cup (approximately)

For tempering::
Mustard seeds             1 tsp
Cumin seeds               1 tsp
Urad dal                      1 tsp
Red chilies                  3
Curry leaves                1 sprig
Yogurt                         2 cups (thick)
Salt                              as needed

For garnish::
Shredded carrot           2 tbsp

1)Take the yogurt in a bowl. Beat it well into smooth texture.
2) Take oil in  a pan and then add the mustard seeds and cumin seeds.
Once they splutter then add the urad dal, red chilies and curry leaves. Turn off the heat and let it cool down.
3) Add tempering to the beaten yogurt.
Adjust the thickness of the yogurt accordingly. If u want add little water to it.
I prefer the yogurt mixture to be a bit light so added 1/2 cup of water.

1)Clean, wash and soak the dal for 2 hours(In winter we have to soak for overnight)
2)Grind the dal into smooth paste. Add water little by little.

3)Add cumin seeds, ginger pieces, onion, coriander leaves and salt to the batter.
 4)Heat oil in a deep bottom pan.

5)Take water in a bowl. Wet hand and then take some batter into the hand and make a small ball shape.
Now with your thumb finger make a small hole at the center .

6)Slowly drop the batter into the oil.(make sure not to burn your hands)
Wait till it turns golden brown.Then turn to the other side.

7)Take water in a bowl and then add the hot vada into water.
This will make the vada soft and it will absorb the yogurt mixture well.
Take them out of water and then place them in yogurt mixture.

Let the vada soak then add shredded carrot and serve them. 

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