It is a south Indian Dahi vada (lentil dumplings) is a popular Indian chaat, prepared by soaking vada in thick dahi. The hot deep fried vada is first soaked in water and then transferred to thick beaten yogurt and coconut mixture.These are great as a side dish for formal dinners.
- Clean, wash and soak urad dal in water for about 6 hours and then grind to a slightly coarse thick batter.
- In this batter, add little cumin seeds, few pepper corns, salt and mix well.
- Heat oil in a kadai for deep frying the vadas. Take some batter make a small hole in the center (like Vada's) and carefully drop into hot oil. Fry the vada until they turn slightly golden in color and crisp. Make all the vadas and keep aside.
- Take luke warm water in a bowl, drop the fried vadas in the water and let it rest for just a minute or two. Then remove the vada and squeeze off the water.
- Add freshly grated coconut, ginger pieces, green chilies, coriander leaves, very little salt and grind to coarse paste.
- Take some yogurt in a mixing bowl, add spiced coconut mixture, coconut cream, lemon juice, sugar and mix well. Adjust the seasoning as per your taste.
- For tempering, heat oil in a pan, and when the oil gets hot, add mustard seeds, urad dal, a pinch of hing, red chilies and curry leaves. Add this tempering to the yogurt mixture.
- Take a plate, add some yogurt mixture and arrange the vadas and top it with some more yogurt mixture, grated carrot, finely chopped coriander leaves, little tempering, and boondi. serve chilled
Cool and refreshing Dahi vada is ready to eat.