Dahi vada with khatti-meethi chatni..
Dahi Vada is one of the famous dishes of India. It can be made either with moong dal or with urad dal or even by mixing both. Here is the recipe of dahi vada made with urad dal.
Ingredients for dahi vada:
Dhuli urad dal (Ivory white lentil)-2 cups
Green Chilli-1-2 pc(s)
Ginger (grated)-1/2 tsp
Salt-1/4 tsp or to taste
Cumin seeds-1/4 tsp
Baking soda-1 small pinch
Red chilli powder-1/4 tsp
Hing powder (asafoetida)-1 pinch
Roasted cumin seed powder-1/2 tsp
Black salt-1/2 tsp
Oil-for deep frying
Method for making dahi vada:
-> Soak dal (lentil) overnight.
-> Next day mix all the ingredients (lentil, cumin seeds, grated ginger, green chilli, asafoetida, baking soda, salt) together and grind it in a grinder (add little water just to help with the grinding process. The paste/mixture shouldn’t be runny).
-> Now heat up oil in a wok.
-> Apply water or oil on your palm. Take 1 tbsp of mixture on your palm and spread it to give a round shape (you can also pour 1 tbsp of mixture directly into the oil for spherical shape).
-> Now pour that mixture into the oil. Deep fry it.
-> In a bowl take water. When you take out vadas from the oil put it in the water bowl.
-> In another bowl take yogurt and beat it well. Add little water, salt and roasted cumin seed powder along with little bit of red chili powder.
-> Now take out the vadas out of the water bowl, one by one. Squeeze out the water till the last drop and put the vadas into the yogurt.
-> Let it sit there for around 20-30 minutes.
Now let’s get down to the recipe of khatti-meethi imli chatni-
Ingredients for chatni:
Imli (tamarind)-1/2 cup
Black Salt-1/4 tsp or to taste
Coriander Seeds-10 nos.
Red Chilli-1 pc.
Sauf (fennel)-1/2 tsp
Method for chatni:
-> Soak tamarind in warm water for around 1/2 hr.
-> Squeeze out the pulp and separate the seeds.
-> Now in a wok take the tamarind pulp, sugar and black salt.
-> Put the wok on the stove and let the sugar melt and the mixture boil. Slow down the flame and stir continuously to prevent burning.
-> Dry roast coriander seeds, red chilli and fennel. Make its powder and add in the tamarind-sugar mixture.
-> Cook for 1-2 minute s(we don’t want the chatni to be so thick and also keep it in mind that the chatni will thicken further after cooling down).
-> Switch off the stove. Take out the chatni in a bowl and let it cool down.
Now about arranging the daha vada(s),
In a plate, take dahi vada(s) and add a bit of thick yogurt. Now sprinkle little black salt, roasted cumin seed powder and red chili powder. Spread 1-2 tsp of chatni over it. You can also add bhujia etc for some crunch! It’s all ready to be relished 🙂
P.S: About storage-you can store the chatni in refrigerator for 1 month easily. You can store the vadas for 4-5 day(s) in refrigerator. You just need to do the following-after frying the vadas you don’t have to put them in water instead you need to take them out on a tissue paper and when they cool down, store them in an air-tight container. When you have to eat/serve them, just take them out of the fridge and dip in warm water for sometime and then follow the same process as mentioned above 🙂