Hyderabadi Style Dahivada

It is usually made with chickpea flour batter or urad dal batter. This is one of the famous Iftaar time eat during Ramzaan month, very very popular in Hyderabad. These are deep fried lentil dumplings added to whipped curd and tempered. It’s a healthy and nutritious dish and a coolant too

INGREDIENTS  

FOR THE VADAS:

·         1/2 cup urad dal (split black lentils) , soaked for 2 hours and drained

·         salt to taste

·         1 tsp red chilli powder

·         1/4 tsp turmeric powder

·         1 tsp ginger garlic paste

·         1/4 tsp baking soda

·         1 medium sized onion finely chopped

A bunch of finely chopped coriander

2-3 green chillies chopped finely

½ cup of water

For the Curd mixture:

·         2 cups Curd

·         salt to taste

·         Blend to paste, 1/2 tsp each mint, green chillies, coriander

·         1/2 tsp ginger garlic paste

FOR TEMPERING:

·         1 tbsp Oil

·         1 tsp mustard seeds

·         1 tsp cumin seeds

·         1 sprig curry leaves

·         About 4-5 red dried chillies

METHOD:

FOR THE VADAS:

Soak the udad dal for at least 2-3 hours, drain and grind to a smooth paste, by adding little water. The consistency should neither be too thick nor runny. In a bowl add the udad dal batter along with salt, baking soda (Optional) ginger garlic paste, coriander, onions, green chillies and mix well. Now,to this  mixture add water gradually, till you get a batter consistency, which should neither be too thick nor too runny. It should be good enough to make dumplings. Whisk it well. Now Heat Oil in a pan, make a round ball out of the batter, make a hole in it and drop in the oil. Deep fry the dumplings on medium flame, so that the inner batter is cooked well. One’s the dumplings turn golden on both sides, remove and keep aside

For Dahi Mixture

Whip the curd and remove all the lumps in it. Add ginger garlic paste, paste of green chillies, coriander and mint, and stir it well.

Drop the vadas in a bowl of lukewarm water, after 3 minutes, remove them, squeeze out the water from vadas and add it to the curd mixture, now you’ll find them soft to eat. Pour the temper of mustard seeds, curry leaves and red chillies and garnish with coriander.