Dahi wada or are a popular snack item in India. They are scumptious dumplings made from lentils (deep fried) then soaked in yoghurt (or curds as they say in India). The yoghurt is stirred and mildly flavoured with salt, paprika and ground cumin. The lentils are soaked overnight then ground into a thick batter. Salt and spices are added to this batter and then with the help of a teaspoon, the batter is dropped into hot oil and fried until a lovely golden brown. Have a bowl of tepid water close by and the wada are removed from the oil with a slotted spoon and immediately dropped into the bowl of water for a minute or so before plating them and poring the yoghurt over them (this method allows for a very soft wada). These delicious deep fried urad dal cakes seeped in tangy salty yoghurt are amazingly delicious when served with sweet tamarind chutney. The freshly ground cumin imparts a nutty flavour and the taste sensation of the dahi, wada, jeera mirchi, cilantro is unbelievably fresh, tart yet sweet at the same time.
Here is how you make these:
1 cup udad daal
1 tea sp salt
cilantro
oil for deep frying
2 cup natural youghurt (I make mine at home)
1 tea sp cumin seeds crushed
1/2 tea sp chili powder
1/2 tea sp salt
chopped cilantro
Tamarind Chutney
Method
Soak the daal over night.
Wash and blend the daal ,add a tea sp salt mix well until nice and fluffy.
Fill up a spacious bowl with water (3/4 of the way) this is to put the wada in once fried.
mix well natural yoghurt and salt to pour on the wada,keep on the side.
Heat the oil for deep frying and using your hands or a teaspoon drop the dal mixure into the oil. Deep fry wadas on medium heat and put them in the bowl of water as soon as they are done. Leave the wada in the water JUST for few seconds and then squeeze all the water out.
Set the wada in the tray and pour the salted yoghurt on the wadas. Garnish with cumin powder,chili powder, tamarind chatni and top with cilantro.
jikoni 