Yield: 4 Person
Prep time: 10 minutes
Total time: 15 minutes
- Udad Dal / Split Black Lenthil Powder – 2 cups
- Ginger – 1 tbsp Grated
- Curd – 500gms
- Red Chilli Powder – for Garnish
- Jeera/ Cumin Powder – For Garnish
- Dates Tamarind Chutney – For Granish
- Coriander leave Chutney – For Garnish
- Salt – to taste
- Sugar – ¼ tsp
- Water – to mix the paste, soaking the vada’s
- Oil – for Frying
How I do it :
Mix Udad dal, salt in water to make a thick paste. The consistency should be enough to make soft balls. Leave it for 5 min
Heat oil in a Wok. Add lemon / gooseberry size balls of the batter to the oil.
Hot in low heat and turn all sides to evenly cook.
Remove from heat and drop in a bowl of normal water for 5 min.
Remove from water , lightly squeeze to remove excess water and keep aside.
Meanwhile in bowl, beat the curd to remove lumps. Add salt and sugar and mix well
Drop the squeezed Vada’s to the curd mix. Leave it for 5 min.
Remove in a serving dish and garnish with Cumin Powder, Red Chilli powder, Coriander and Dates chutney.
Special Instructions :
The batter for Vada should have enough water or the Vada’s will be very hard.
While preparing the vada’s you can chill the curd in fridge.
Udad dal Powder: I keep this handy to use for multiple purposes. Just roast the Udad dal in low flame for 5 min and allow to cool. Grind in the mixture and allow to cool. Store in Ziplock bag in the fridge, it stays for months.
Date Tamarind Chutney: This is also something I keep handy in advance. To prepare, heat lemon size tamarind, 6-7 dates finely chopped, Jaggery – ½ cup, Cumin powder – ¼ tsp, Chaat Masala – pinch. Cook until it becomes thick consistency, now filter in a storage box and keep in the fridge for weeks. If you want to have dates pieces in the chutney, steam and add chopped dates pieces to the Chutney.