URAD DAL - 1 CUP

firstly, soak 1 cup urad dal for 5 hours

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CHILLI - 1

drain off the water and transfer to the mixi or grinder. also, add 1 chilli and 1 inch ginger.

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SMOOTH & FLUFFY

blend to smooth paste adding water as required. try to add a minimal amount of water to prevent the batter from turning watery.

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URAD DAL BATTER

transfer the urad dal batter to a large bowl

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SOAKED WELL

take ¼ cup soaked (2 hours) moong dal into the blender

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SMOOTH PASTE

blend to smooth paste and transfer to the same bowl of urad dal batter.

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SALT - 1 TSP

now add 1 tsp salt and mix well using the whisk

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WHISK - 5 MINUTES

prepare a thick batter. if the batter is runny then add a tbsp of rice flour

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HOT OIL

now wit wet spoon or using hand, drop a spoonful of batter into the hot oil.

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FRY - MEDIUM FLAME

keeping the flame on medium, stir occasionally

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GOLDEN BROWN

fry until the vada turns golden brown and crisp

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DRAIN OFF

drain off the vada over kitchen paper to remove excess oil.

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HOT WATER

now in a large bowl take 5 cup hot water.

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HING - 1/4 TSP

add ½ tsp salt and ¼ tsp hing. mix well making sure it is well combined

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FRIED VADA

now drop the hot fried vada into the water and dip completely

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REST - 30 MINUTES

soak for 30 minutes, or until the vada absorbs water

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SQUEEZE SLIGHTLY

after 30 minutes, squeeze off the water and transfer to plate

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CURD - 2 CUP

firstly, take 2 cup curd, 2 tbsp sugar and ½ tsp salt

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SMOOTH CONSISTENCY

whisk and mix well making sure everything is well combined

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SWEETENED CURD

firstly, pour the sweetened curd over the vada.

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GREEN CHUTNEY

also pour a generous amount of green chutney and tamarind chutney

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CHILLI POWDER - PINCH

sprinkle chilli powder, cumin powder, chaat masala.

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BOONDI

top with boondi and coriander.

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READY TO EAT

finally, enjoy dahi vada or dahi bhalla chilled.

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