Simple Dhai Vada Recipe :




Follow These Steps :

1. Rinse and soak urad dal in water for 6 hours or overnight.

2. Its size would increase to almost double during soaking. Drain and discard all water     from dal.

3. Place it in grinder and grind into a smooth paste by gradually adding 1-2                  tablespoons water at a time     as     required (approx. 1/2-cup total water). Amount of     water required may vary according to the             quality of      dal. Do not add too         much water otherwise batter will turn watery; it should have thick         lumpy             consistency     and there should not be any broken dal pieces.

4. Transfer it to a large bowl and add crushed ginger-chili and salt.

5. Mix well and beat the batter until it turns light, about at-least 4-5 minutes. This step     is very critical as     it     will decide how soft and fluffy vada would be after deep-            frying. More or excess beating will not      harm         the softness and fluffiness of it.

6. Heat oil in a deep frying pan over medium flame. When oil is medium hot, take a         medium lemon  sized portion of batter in between your fingers or a spoon                     and gently drop it into the oil. Drop 4-5         portions at a time. Deep-fry them on         medium heat until light golden brown and crispy. Take them         out from oil and         let them cool down at room temperature. Transfer them into a bowl filled with             lukewarm water. Make vadas from remaining batter in similar way.

7. Soak them for about 7-8 minutes. Oil droplets would start floating on surface and         vada would turn soft.

8. Takeout them out from water and press gently between your palms to remove excess     water. (This will     also drain-out excess oil)

9. Transfer them to a plate.

10. Beat curd with sugar and salt with hand beater until smooth. Do not use electric         blender for beating         otherwise curd will turn very thin.

11. Take 4-5 fried and soaked vadas in a deep serving plate or a     bowl. Pour generous     amount of curd             evenly over it until fully covered. Top it with 2-teaspoons         sweet chutney and sprinkle red chilli         powder, roasted cumin powder and black     pepper powder. Garnish dahi bhalla chaat with coriander          leaves and serve


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