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Wednesday, August 27, 2008
Dahi Vade and Dahi Bade(Lentil balls in Yogurt)
"Dahi" yogurt is cooling after a long days fast. "Dahi Vade" are Urad lentil balls in yogurt and "Dahi Bade" are the Gram flour lentil balls in yogurt. I make either of these two yogurty coolers during Iftar(break of fast after sunset).
6-8 Vadas just as in the recipe Shallow fried Indian Doughnuts(Vada).
11\2 cup of fat free yogurt
pinch of turmeric
1/2 teaspoon chaat masala for sprinkling .
few curry leaves
1/4 teaspoon mustard seeds and cumin seeds
2 tablespoon canola oil.
To make the Dahi Vade
In a bowl ,whip yogurt with 1/2 cup of water until smooth. Season with salt and pinch of turmeric. pour this yogurt mixture in a serving tray. Drop the vadas in to yogurt mixture. Coat well with yogurt and allow to soak for an hour after tempering.
prepare tempering by heating the oil in a small pan and add the ingredients in the list. when the mustard seeds splutter,pour the sizzling tempering over the vadas.
After an hour serve the vade on individual plates, garnish with chopped cilantro and sprinkle of chaat masala on each of the vada.
1 cup gram flour(besan)
2 tablespoon finely chopped onions
1 green chilly finely chopped
1 tablespoon finely chopped cilantro
1/2 teaspoon cumin seeds
1/4 teaspoon chilly powder
1/4 teaspoon turmeric
1/8 teaspoon of baking soda(Important! use fresh bought soda for best results)
Salt to season.
Vegetable oil for frying.
To make the Dahi Bade
Make the Pakodas
In a deep pan(kadai) start heating the oil.
For the batter ,in a bowl sift the besan and season with salt, mix in the rest of the ingredients along with 1/2 cup of water. The batter should not be runny, it should be thick enough to hold in fingers.
To test the oil,drop little batter ,if it rises with sizzle,the oil is ready. Using finger CAREFULLY drop walnut size balls in the hot oil 4 at a time. fry until lightly brown about 6-8 minutes.
Soak the Pakodas
Prepare the yogurt mixture just as above. Drop the hot pakodas in the mixture. Temper and allow to soak for at least 2-3 hours before serving. Garnish with chaat masala and chopped cilantro.
Dahi Vade is my entry for Sangeeth's Eat Healthy :Calcium Rich Event