Dahi Vada

FESTIVAL CELEBRATION

Vadas
- 1 cup uradh dal soaked over night
- 1 cup water
- 1 liter cold water
- 3tbsp salt
- oil for deep frying

Dahi
- 1kg yogurt
- 1 green chili (or as spic as you like it)
- 1/2 tsp crushed black pepper
- handfull mint leaves
- 1 tsp black salt (rock salt)
- 1/2 tsp cumin powder

How to make it happen

Add 1 cup of water to the overnight soaked urad dal and blitz
We are looking for a smooth batter so add more water if required
Now you have to deep fry them in rough ball shapes
Once the balls are golden dab them on tissue paper to remove as much oil as possible.
In a bowl take 1 liter of cold water and add 3 tbsp of salt and pour you vadas into the saline and leave for 45 minutes
in the mean time, make a paste out of green chili, black pepper, mint leaves, black salt and cumin powder and fold this into your yogurt.
After 45 minutes, arrange you vadas in your serving dish and coat the whole thing with the dahi
Leave the vadas to absorb the yogurty goodness for about 1-2 hours
Serve chilled, OPTIONAL with mint, tamarind sauce and drizzle with some black salt.