Dahi Wada

After a hot and spicy meal the perfect way to soothe your palate are dahi wadas. The fresh and chilled yogurt helps in proper soothing  of the stomach after a heavy and big feast.

Ingredients for Wadas:
1 cup urad dal
1 green chili chopped
½ inch chopped ginger
1 teaspoon cumin seeds
1 teaspoon of salt

Ingredients for the dressing and chutney:
3 cups curd/yogurt
1 tablespoon of sugar for whisking
1 teaspoon chat masala for sprinkling
½ teaspoon red chili powder or as required for sprinkling
black salt for sprinkling
3 teaspoon salt for whisking
½ cup seedless tamarind in warm water for 15 minutes
2 tablespoon of dates/khajur in warm water for 15 minutes
1/4 teaspoon salt
1/4 teaspoon red chili powder

Please check (Measurements)

Process: Rinse the lentils for 3-4 times in water. Soak the lentils in enough water overnight.
Drain and add the lentils in a blender.
Also add chopped green chili, chopped ginger, cumin seeds and add water at intervals and grind to a smooth batter (Medium to thick pouring consistency such that you can make wadas easily).
Stir the batter for a couple of minutes, this will make the batter more fluffy. Add salt,
stir and keep aside.
Blend the tamarind, dates, 1/4 teaspoon salt and red chili powder along with the warm water. Cook the chutney on medium heat for 10-15 minutes.
Heat Oil in a deep frying wok,when the oil becomes medium hot, add spoonfuls of the batter in the oil. Fry the wadas till they become golden and crisp. Drain them on paper towels. In another bowl take some water enough for the wadas to be soaked making sure there is adequate distance between them. Keep them soaked for 15 minutes.Now take each wada out and press them between your palms to remove excess water. Place the wadas on a casserole dish.
Whisk the yogurt with half cup pf water. Add the 3 teaspoons of salt and sugar, mix well.
Pour the yogurt and tamarind chutney on top of the wadas. Sprinkle the red chili powder, roasted chat masala and black salt. Garnish with chopped cilantro, serve immediately or refrigerate it and serve later.

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