Dahi Vada

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Rinse the urad dal, then place it in a large bowl and cover with plenty of water. Let it soak for at least 4 hours, or overnight.

   Ca. 2 min.

2. 2

   Drain the soaking water from the lentils completely.

   Ca. 1 min.

3. 3

   Transfer the drained lentils, ginger, and green chili to a blender. Grind to a smooth, thick paste, adding a tablespoon of water at a time only if needed to help the blades move.

   Ca. 5 min.

   Kokkens note: The batter should be thick and not runny.

4. 4

   Scrape the batter into a mixing bowl. Add the salt for the vadas and whisk vigorously for 5-7 minutes until the batter is airy and pale.

   Ca. 7 min.

   Kokkens note: To check if the batter is ready, drop a small bit into a bowl of water; it should float.

5. 5

   In a separate large bowl, combine the warm water and asafoetida for soaking. Stir to dissolve and set aside.

   Ca. 1 min.

6. 6

   Pour the vegetable oil into a deep pan or kadai and heat over a medium flame.

   Ca. 5 min.

   Kokkens note: The oil is ready when a tiny drop of batter sizzles and rises to the surface immediately.

7. 7

   Wet your hands, take a small portion of the batter, and carefully slide it into the oil. Fry a few vadas at a time, turning them occasionally, for about 5-7 minutes until golden brown and cooked through.

   Ca. 10 min.

   Kokkens note: Do not overcrowd the pan, as this can lower the oil temperature and make the vadas greasy.

8. 8

   Using a slotted spoon, remove the fried vadas from the oil and place them directly into the prepared bowl of warm soaking water.

   Ca. 1 min.

9. 9

   Let the vadas soak for 20-30 minutes until they soften and increase in size.

10. 10

    While the vadas soak, whisk the plain yogurt in a bowl until completely smooth. Stir in the granulated sugar and the salt for the yogurt mixture.

    Ca. 3 min.

11. 11

    One by one, take a soaked vada and gently press it between your palms to squeeze out the excess water.

    Ca. 5 min.

    Kokkens note: Be gentle to avoid breaking the soft vadas.

12. 12

    Arrange the squeezed vadas in a single layer in a shallow serving dish. Pour the seasoned yogurt evenly over the vadas, making sure they are all covered.

    Ca. 2 min.

13. 13

    Cover the dish and place it in the refrigerator to chill for at least 1 hour.

    Ca. 1 min.

    Kokkens note: Chilling allows the vadas to absorb the yogurt and its flavors.

14. 14

    Just before serving, garnish with a sprinkle of roasted cumin powder and red chili powder. Drizzle with tamarind chutney and top with fresh cilantro, if using.

    Ca. 2 min.