Dahi Vada
Serves 5
For Vada
| Ingredients | |
|---|---|
| 2 cups urad dal | Salt to taste |
| 2 tsp. chopped coriander leaves | 6 green chillies, chopped finely |
| A pinch of soda bicarb | |
For Dahi
| Ingredients | |
|---|---|
| 10 tablespoons yoghurt, diluted with water | get the required consistency. |
| Salt to taste | A large piece ginger, crushed very finely |
| 1 tsp. mustard seeds | A pinch of hing |
| 1 sprig curry leaves | Oil for seasoning |
Method
- Soak the urad dal in hot water for about 1 hour. Blend the soaked urad dal in a food processor using very little water till you get a smooth dough.
- Mix in all the remaining vada ingredients. Make small balls of the dough and deep fry in hot oil till golden brown.
- Drain and set aside. Let it cool to room temperature. Add the ginger and salt to the diluted yoghurt and whisk well till it becomes very smooth.
- Prepare the seasoning with mustard seeds, curry leaves and hing. Add to the curds and mix well.
- Now add the cooled vadas and mix well.
- Serve as a snack. Refrigerate whatever is remaining and do not re-heat.
| Nutrient Composition Per Serving | |||
|---|---|---|---|
| Energy (Kcal) | 340 | Carotene (μg) | 35.8 |
| Protein (g) | 10.75 | Vitamin C (mg) | 0.3 |
| Carbohydrate (g) | 25.17 | Mg (mg) | 76.42 |
| Fat (g) | 21.81 | Na (mg) | 25.52 |
| Fibre (g) | 0.82 | K (mg) | 359 |
| Minerals (g) | 1.6 | Mn (mg) | 0.58 |
| Calcium (mg) | 108.5 | Zn (mg) | 1.35 |
| Phosphorus (mg) | 187.9 | Cr (mg) | 0.015 |
| Iron (mg) | 1.91 | ||