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In Punjab it is known as Dahi Vada, in tamil nadu it is known as thayir vadai and in malayalam it is known as thayir vada, Doi bora in Bengal. These are Indian chaat in which vadas are deep fried and soaked in thick curd. Vadas are made from urad dal( black gram)

Urad dal is best source of protein,iron, folic acid, calcium,potassium, Vitamin B. It contains lesser amount of fat and is good for hair growth.

This recipe is South Indian dahi vada. Difference between south and north indian dahi vada is in north they serve with tamarind and coriander chutney.

INGREDIENTS

Urad dal (Bengal gram) 1 cup
Cumin 1 tsp
Onion finely chopped 1/2 medium
Green chilly finely chopped 2 no.
Curry leaves 1 sprig finely chopped
Pepper corns crushed 1 tsp
Sunflower oil for deep fry
Thick Curd /yogurt  2 cup
Roasted cumin powder 2 tsp
Salt to taste

FOR SEASONING

Ginger finely chopped 2 tsp
Coriander leaves finely chopped 1 tbsp
Mustard seeds 1/4 tsp
Sunflower oil 2 tsp
Onion finely chopped 1/2 medium

METHOD

Soak urad dal for 4-5 hours.  Add salt and blend it in a blender but add very little water (just enough to grind)  into a smooth paste. Add half the finely chopped onions, green chilies, curry leaves, crushed pepper corns and cumin.

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Heat oil in a kadai / deep pan.

Add the batter in your left palm  lightly greasing the palm with oil, add a spoon of batter in your palm and dip one right finger in oil and make a hole in the center. Flip the batter to your right hand fingers which should be also greased with oil and gently slide into the hot oil.

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When it turns golden brown flip . Take the vada out and dry in a  paper tissue to remove excess oil.

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Take a frying pan heat oil add mustard seeds, onion, ginger and fry till onion changes colour. Turn off the heat and add coriander leaves.

In a large bowl add the curd and salt, mix it well. Add the seasoning  and all the vadas into the curd and leave it for 10 – 15 minutes.

Serve with roasted cumin powder on top.

 

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