URAD DAL

firstly, in a large bowl soak 1 cup urad dal in water for 2 hours

1

URAD DAL - DRAIN OFF

drain off the water and transfer to a mixi or grinder

2

THICK BATTER

blend to smooth thick and fluffy batter adding 1-2 tbsp of water

3

URAD DAL BATTER

transfer the urad dal batter to a bowl

4

FLUFFY BATTER

beat in one direction for 2 minutes or until the batter turns smooth and fluffy

5

CHILLI - 1 CHOPPED

now add 1 chilli, 1 inch ginger, few curry leaves, 2 tbsp coriander, ½ tsp pepper, 2 tbsp dry coconut and ¾ tsp salt.

6

BEAT - 1  MINUTE

combine and beat for a  minute

7

DROP IN HOT OIL

now dip your hand in the water, and start dropping them one by one to hot oil.

8

STIR OCCASIONALLY

keep the flame in lower to medium stir occasionally

9

GOLDEN BROWN

also, fry the vada till they turn golden brown and crisp

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DRAIN OFF

drain off the vada on to kitchen towel to absorb oil

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HOT WATER - 4 CUP

drop the vada into large bowl and pour 4 cup hot water

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SOAK - 5 MINUTES

dip and rest for 5-10 minutes. this helps to make vada soft and juicy.

13

SQUEEZE GENTLY

once the vada is soaked well, squeeze gently and keep aside

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CURD - 3 CUP

firstly, in a large bowl take 3 cup curd, ½ cup water, 2 tbsp sugar and ½ tsp salt.

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WHISK SMOOTH

whisk well to have smooth flowing consistency curd. add more water if required.

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MUSTARDD - 1 TSP

in a pan heat 3 tsp oil and splutter 1 tsp mustard, 1 tsp urad dal, ½  tsp cumin, pinch hing, 1 dried red chilli, few curry leaves, 2 chilli  and 1 inch ginger.

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SPLUTTER TEMPERING

splutter the tempering and pour over curd mixture.

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FLOWING CONSISTENCY

add 2 tbsp coriander and mix well making sure everything is well combined

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CURD MIXTURE

further, pour the curd mixture over vada.

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REFRIGERATE

cover and refrigerate for 2 hours or until curd is well absorbed.

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DAHI VDA

for serving, in a small plate place a dahi vada and pour ladleful of curd mixture

22

BOONDI

sprinkle little chilli powder and top with 2 tbsp boondi and few coriander.

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READY TO EAT

finally, enjoy mosaru vada / thayir vada chilled

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