Dahi Vada

DahiBada
Soak 2 large cups of urad daal for 5 hours 1 2Make a coarse paste (90%), add as LITTLE water as you can, add 4 Tsp Sugar, 1 tsp asafoetida, 2 pinch baking powder3Whisk in a single direction (as much as you can) 🙂
4 Whisk curd (1 liter curd + 400 ml water) 5Fry vadas on low-medium flame, be careful here, you can use a medium sized spoon for frying these, it also helps in giving the round shape.
6After frying, set aside for a minute or two, then put in warm water for 5 minutes
7 Squeeze water carefully with the help of your palms, make sure round to maintain the round shape.8Add to curd, RECOMMENDED: Keep the vadas dipped overnight in curd, but, DO NOT keep in chiller or freezer.
9Serve chilled with Sweet tamarind chutney, red chili powder, roasted cumin powder, salt and green coriander, You can add some chilled whisked curd also if you wish.
DahiBada

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