Family recipeVegetarianSnackNorth Indian
Dahi Vada (Extra Fluffy)
Amma's notebook · Breakfast, snacks & starters, page 12
Amma's second dahi vada: an extra-fluffy batter, a double soak and a sweet-spiced curd.
Method
- Soak the dal with the rice overnight and grind to a fine paste with very little water.
- Stir briskly until the batter becomes soft and fluffy.
- Fry the wadas and keep aside.
- Put the wadas in a bowl of warm salted water for ½ hour.
- Move them, half squeezed, to another bowl of water for some time, then squeeze again and keep in a bowl.
- Stir the curd smooth, adding a little water for consistency. Add sugar, salt, green chilli-adarak and zeera pd.
- Arrange the wadas, pour the curd over, and sprinkle zeera pd, salt, mirchi, katti mitti chutney and podina chutney.
Serve with
With kothmir on top.
Amma's notes
- Amma's first version: Dahi Vada.
Typed up from Amma's handwritten notebook. Her Hindi and Urdu words are kept as she wrote them.
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