Wednesday, December 09, 2015,4:17 PM by
Chitralekha

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DAHI VADA USING PEANUT OIL
Serves :
12

Preparation Time :
30 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Drain the lentils and grind it to a thick batter along with ginger, green chilies and sufficient salt.
  • Transfer to a bowl, whisk in sodium bicarbonate and set aside for 15 to 20 minutes till it turns light and fluffy.
  • Heat sufficient oil in a kadhai (wok). Apply little water on palm and take small portion of batter and pat lightly with fingers to flatten it. Repeat this for remaining batter.
  • Gently put this into oil and fry vadas until they are golden brown.
  • Remove the vadas and drop into a bowl of warm water. Leave it to soak for few minutes and squeeze excess water from vadas. Arrange them on a serving dish.
  • Meanwhile, combine all the ingredients required for tamarind chutney with sufficient water in a small pan and boil it until the chutney turns thick and glossy. Remove from heat and set aside to cool.
  • Now pour the beaten yogurt over the vadas. Drizzle tamarind chutney over it and sprinkle salt, cumin powder and chili powder along with fresh chopped coriander leaves.
  • Serve immediately.

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INGREDIENTS

For Vadas:

  • 500 grams split black lentils (urad dal), soaked for 4 hours
  • 1-inch ginger piece
  • 2 green chilies
  • Salt to taste
  • Pinch of sodium bicarbonate
  • IDHAYAM MANTRA Peanut Oil for deep-frying

For Tamarind Chutney:

  • 3 tablespoons tamarind pulp
  • 2 tablespoons sugar
  • ¼ teaspoon clove powder
  • 1-inch piece ginger, finely grated
  • Black Salt to taste

To serve:

  • 600 ml plain yoghurt, beaten
  • Salt to taste
  • 1 tablespoon cumin powder
  • ½ teaspoon red chili powder
  • 1 tablespoon fresh coriander leaves, finely chopped

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