Dahi Vada/dahiballa

Dahi Vada

Ingredients

For the vadas1 cup urad dal (split black lentils)

Dahi Vada

12 mm. (½") piece of ginger (adrak)
2 green chillies
a pinch of baking soda
salt to taste
oil for deep-frying

For serving3 cups curds (dahi), whisked
2 tbsp Khajur Imli ki Chutney
salt to taste

For the garnishchilli powder
roasted cumin seeds (jeera) powder

Method

For the vadas 

1. Soak the urad dal in water for 3 to 4 hours.
2. Wash and drain the urad dal.
3. Combine the urad dal, ginger and green chillies and grind to a smooth paste in a blender.
4. Add the soda bi-carb and salt to the urad dal paste and mix well till the batter is light and fluffy. Add a little water if required.
5. Wet your hands and take 2 tablespoons of the batter on your palm or on a sheet of wet plastic and shape into a circle of 75 mm. (3") diameter. Deep fry in hot oil on a slow flame till the vadas are golden brown for about 10 minutes.
6. Drain on absorbent paper and keep aside.

How to proceed

1. Soak the deep fried vadas in warm water for about 45 minutes.
2. Just before serving, drain and squeeze out the excess water.
3. Arrange the vadas on a serving dish and top with whisked curds.
4. Garnish with chilli powder, cumin powder and salt and serve with khajur imli ki chutney.
5. Keep in frige Before serving.