Dahi Vada
This is a popular chaat made with urad dhal and served in homes as a snack. It is a cold dish that has made it onto my family favourites. I always think of my brother-in-law Gobi who loved these soft pillowy dough balls soaked in sweet yoghurt and topped with Tamarind Chutney and fine strips of sev. Assemble this close to serving time and chill slightly. Be generous with the toppings and serve extra in little bowls for that added crunch.
100g urad dhal, washed and soaked for 4 hours
½ cup water
¼ tsp bicarbonate of soda
¼ tsp salt
1 cup oil
2 cups yoghurt
½ cup sugar
½ tsp salt
25 ml water
Tamarind Chutney (make your own with recipe in book or buy)
chilli flakes to taste
coriander leaves, minced to taste
1 cup fine or nylon sev
large bowl of cold water
Drain the soaked dhal and wash well. Blend in an electric blender with a little water. Add water in small increments and pulse into a thick smooth paste. Be careful not to add too much water.
Transfer the paste to a bowl and add the bicarbonate of soda and salt to the paste. Whisk briskly for 1 minute to incorporate air into the paste, which will help make the vadas nice and light. Aim for a thick yoghurt-like consistency. Leave the batter to rest for 15 minutes.
Heat the oil in a wok over high heat. Drop a dot of batter and if it rises quickly, reduce the heat to medium. Scoop a tablespoon of batter and drop gently into the hot oil. Fry in small batches. Once the vadas are golden brown, use a slotted spoon to drain and transfer to a prepared bowl of chilled water. Let them sit in the water for about two minutes, before removing. This is the secret to soft spongy oil-free vadas, Squeeze lightly and transfer to a separate plate to rest.
In a bowl, whisk the yoghurt, sugar, salt and water.
To serve, assemble just before your guests arrive. Lay out the vadas evenly on a flat dish. Pour the Seasoned yoghurt over and spread evenly. Top with a generous helping of Tamarind Chutney, chilli flakes, coriander leaves and fine sev.
