Dahi Vada

Methu vada made with Urad Dal soaked in thick yogurt with seasoning.



We would need 1 cup Urad dal, 1/2 tsp mustard & jeera, 2 whole red chillis, 1 green chills chopped, 4 curry leaves, 1/4 tsp minced ginger, pinch of red chilli powder, cumin & coriander pwd, Asafodita (hing),2 Tbs of Cilantro/Coriander leaves to garnish. 3 cups of yogurt. Oil to fry. Salt to taste.

Soak the urad dal in water for 5 hrs or overnight. Wash & drain the water. Grind it to a thick paste with some salt. In a pan heat the oil. When the oil is warm,on a wet cloth place little dough and make round balls with a hole in the center. Put it in the oil and fry till golden brown.

In a blender, blend the yogurt to a thick consistency. Add water if necessary. Soak the Fried vada for an hour.

In a small pan, put 3 tsp of oil and put the mustard & jeera, whole red chillis. When it splutters add chopped green chills, curry leaves, minced ginger, Asafodita (hing). Add this to the soaked vada in yogurt. Garnish with cilantro & sprinkle it witha pinch of red chilli, cumin & coriander powder. Serve it cold.

Methu Vada

Crisp Savory Vada made with Urad Dal.



We would need 1 cup Urad dal, Salt to taste. We can make three varieties of vada. 1)Plain vada with salt. 2) With Onion & Green Chillis. For this we need 1/2 Onion finely chopped. 2 green chills chopped, 1/4 tsp minced ginger, 2 Tbs of Cilantro/Coriander leaves.3) Plain vada with salt and pepper. For this you will need 1 tsp of peppercorns. Oil to fry vada.

Soak the urad dal in water for 5 hrs or overnight. Wash & drain the water. Grind it to a thick paste with some salt. If you are making it with pepper add peppercorns just before you want to remove it and grind it once. If you are making with onion & chillis. After you grind the dal. Add the dough to the chopped onion, green chillis, ginger, cilantro & coriander and mix it well.

In a pan heat the oil. When the oil is warm,on a wet cloth place little dough and make round balls with a hole in the center. Put it in the oil and fry till golden brown. Serve hot vada with coconut chutney or ginger chutney or Sambar.