July 25, 2013


 It's Nice for an evening snack

  • 2 cups - Urad dal / black gram dal
  • Salt to taste
  • Oil to deep fry 
For Yogurt Sauce 
  • 2-3 cup chilled dahi( Yogurt)
  • 1/2 tsp roasted jeera powder
  • 1/2 tsp chatmasala powder
  • 1/4 tsp red chilli powder
  • 1 tbsp tamarind chutney
  • 1 tbsp coriander leaves chopped
  • Salt to taste

   1. Wash and soak urad dal for 2 hours and grind urad dal little at a time in a grinder without     
       adding any water. If required add one tablespoon water to make the grinder work. Grind to  
      a  thick smooth paste. Add salt and mix well.
2.    Wet your palms with water, take a small amount and form a ball. 
3.   Place in the center of the palm. Flatten and make a hole in the center, like a doughnut Or  
      just  make round balls and fry as round vada's.Wet the palm when shaping each vada.   
      Water  will prevent the paste from sticking to the palm. 
4.   Heat a kadai or a wok with enough oil to deep fry on medium heat. 
5.  When the oil is hot, carefully slide the vada/bhalle into the oil and deep fry till crisp and  
      golden brown in colour. Drain excess oil. 
6.   Soak the Vada's in a bowl of luke warm water for 5 minutes and gently press each vada 
      between your palms, to drain off excess water. Set aside .
7.   Beat curds well with salt as required in a serving dish. Add the vadas/bhalle to the beaten 
8.      Garnish - Sprinkle red chili powder, roasted jeera powder, chaat masala powder and 
      coriander leaves over the  vadas.Serve the vada in a serving dish with tamarind  

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