• 2 cups urid dal
  • 6 to 7 cups sweet curd
  • 1 tsp sugar
  • ½ tsp jeera
  • 3 redchillies[broken]
  • 3 cups buttermilk
  • A pinch asafoetida
  • Salt to taste
  • 7 to 8 curry leaves
  • Coriander leaves for garnishing

This traditional dish made of dal and dahi is called dahi vada in Maharashtra, while it is called Dahi bhalle in Punjab and Delhi. Perfection of this dish lies in making soft vadas and this is possible by soaking them in buttermilk. This dish is quiet filling and can be eaten as a meal. All milk and curd lovers will certainly enjoy this dish.

Dahi Vada

METHOD:

Soak the urid dal in water for 8 to 9 hrs

Grind to a thick batter with very little water.

Add salt to the batter and make small round vadas by deep frying them to light golden color.

Soak the vadas in buttermilk for 2 or 3 minutes. Squeeze off the buttermilk and keep the vadas in a flat serving  plate.

In a bowl beat the curd with salt and sugar to a smooth consistency.

Pour the sweet curd over the soft  vadas before serving. Also make a tempering of  asafoetida, jeera, red chillies and curry leaves and pour over the dahi vada dish

Garnish with chopped coriander leaves. Optional sprinkle little chilly powder on the dahi vada.

Dahi Vada ThalI