Ingredients: 1 Cup urad dal (soaked) 1 Cup moong dal (soaked) 1/2 Tbsp salt 2 Green Chilies (finely chopped) 1 Tbsp ginger garlic paste 1/4 Tbsp baking soda 2 Cups yogurt 1 Tbsp salt 1/4 Cup water For garnishing: Sweet tamarind chutney Green chutney Chaat masala Kashmiri chili powder Sev Pomegranate seeds
Instructions:
Prepare the Batter: Drain the soaked urad dal and moong dal. In a blender, grind them together with green chilies, ginger garlic paste, and salt to a smooth paste. Add a little water if needed to achieve the right consistency. Transfer the batter to a bowl.
Add Baking Soda: Mix baking soda into the batter. This will help make the vadas soft and fluffy.
Fry the Vadas: Heat oil in a deep frying pan. Take small portions of the batter and drop them gently into the hot oil. Fry until the vadas turn golden brown and crispy. Remove them from the oil and drain excess oil on paper towels.
Prepare Yogurt Mixture: In a separate bowl, whisk yogurt with salt until smooth. Add water to adjust the consistency of the yogurt mixture.
Soak the Vadas: Once the vadas are fried and slightly cooled, soak them in water for about 15-20 minutes. This step helps soften the vadas.
Assemble the Dahi Vadas: Squeeze out excess water from the soaked vadas and arrange them in a serving dish. Pour the prepared yogurt mixture generously over the vadas, ensuring they are well coated.
Garnish: Drizzle sweet tamarind chutney and green chutney over the yogurt-covered vadas. Sprinkle chaat masala and Kashmiri chili powder for additional flavor. Top with sev and pomegranate seeds for a crunchy texture and a burst of freshness.
Your delicious Dahi Vadas are now ready to be served! Enjoy this flavorful and refreshing dish as a snack or side dish, perfect for any occasion, including Ramadan festivities.
