Dahi vadas aka dumplings in spiced yoghurt a la South India

Delish beyond belief. Now craving South Indian cuisine.

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  • curry leaves
  • 1/2 tsp cumin seeds
  • 1 inch knob ginger
  • 2 green chilies (or more, according to taste)
  •  2 handfuls urud dhal, washed, cleaned and soaked for 6 hours or overnight in water
  1. Grind all of the above with minimum water added, adding it judiciously and a little at a time to get a batter that is thick and not runny, yet smoothly ground.
  2. Mix in salt
  3. Heat oil in a wok over a medium flame. When the oil is hot, drop rounded spoonfuls into the oil and fry till a golden brown, turning them over to even the browning. This will take a few minutes as the inside of the vadas or dumplings need to be cooked as well. Perhaps about 8 minutes ?
  4. Remove from the water, gently squeeze them till a bit dry and arrange in a dish.
  5. Drain on absorbent paper, then soak them in warm water for about 5 minutes. This will draw out the excess oil.
  • Yogurt
  • Water
  • Grated ginger
  • Cumin powder
  • Salt
  1. Whisk yogurt and water to a thick yet runny consistency, add the remaining ingredients.
  2. Pour over the dumplings.
  3. Tarka with urud dal, curry leaves, asephoetida (hing) powder – a pinch, mustard seeds and dried red chili.
  4. Remove from the heat and ad 1/2 tsp red chili powder into the hot oil.
  5. Pour over the yoghurt-vada mixture in dish.
  6. Garnish with plenty of chopped coriander.

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To die for.

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