indiansnack· 6 porsi
Dahi Vada
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Bahan
- 1 cup urad dal (split black gram), soaked 4-6 hours
- 1/4 cup moong dal (split yellow mung), soaked 4-6 hours
- 1 green chili, finely chopped
- 1 inch ginger, grated
- 1 tsp cumin seeds
- 1/2 tsp asafoetida (hing)
- Salt to taste
- Oil for deep frying
- 3 cups thick yogurt, whisked
- 1/2 cup water (to adjust yogurt consistency)
- 1 tsp roasted cumin powder
- 1 tsp red chili powder
- 1/2 tsp black salt
- 2 tbsp tamarind chutney
- 2 tbsp green coriander chutney
- 2 tbsp pomegranate seeds
- 1 tbsp chopped coriander leaves
- 1/4 cup thin sev (optional)
Cara Membuat
- 1Drain soaked dals, blend with green chili, ginger, cumin seeds, asafoetida, and salt to a thick, fluffy batter using minimal water.
- 2Whisk batter vigorously for 2-3 minutes until light and airy; test by dropping a pinch in water — it should float.
- 3Heat oil in deep kadai over medium heat; drop batter by spoonfuls, fry until golden brown and crisp, drain on paper towels.
- 4Soak fried vadas in warm salted water for 15 minutes; gently squeeze each between palms to remove excess water.
- 5Whisk yogurt with water, 1/2 tsp salt, and 1/2 tsp roasted cumin powder to pouring consistency.
- 6Arrange squeezed vadas in serving dish, pour yogurt evenly to cover completely, chill 30 minutes.
- 7Before serving, drizzle tamarind chutney and green chutney over yogurt-soaked vadas.
- 8Sprinkle remaining roasted cumin powder, red chili powder, black salt, pomegranate seeds, coriander leaves, and sev.
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