The moment I set my eyes on Ria's post,I knew I was going to try it out too.Though not a big fan of the original Medhu Vada or Uzhunnu vada,I am a big sucker when it comes to the adorned vadas-in curd,sambhar or even rasam.Amma used to make these crispy vadas when we were young as an after school snack,but I developed a taste for it only much later.
Surprisingly,I have not tried to make it myself even once.I always thought it was a tedious process.Well,any recipe which calls for steps a bit complicated makes me averse to it.In this case,the careful grinding of Urad dal-not too thin,not too thick.To top it,I wasn't sure if I would be able to make them into the famous doughnut shapes.
But Dahi vada is a totally different recipe altogether.No need to make the vada look pretty since you are anyway going to dunk them in curd.Ever since I came across this method to shallow fry vadas,I've been planning to make this.Though I am of strong opinion that food must look as well as taste good,I let go of the not-so-vada-looking looks because the taste was not one bit compromised.Perfect for those snack cravings and the star ingredient-Dates and Tamarind chutney takes the Dahi vada to a totally different level!!
Recipe minimally adapted from Ria's Collection
For the vada
Whole Urad - 1 cup
Water- 1/2 cup
Salt -to taste (about 1 1/2 tsp)
Green chillies- 6-7,I used 3-4
Rice flour- 5-6 tsp,I used Fine semolina-about 2 tbsps
Oil- for deep frying,I shallow fried them,so used about 2-3 tbsp oil
Warm water - 2 cups
For the dahi/Yogurt sauce
Thick yogurt- 2 cups
Water *- 1/2 c
Sugar- to taste
Homemade Tamarind chutney- 4 tbsp (optional)
Red chilli powder- 1 tsp
Coriander powder-1 tsp
Cumin powder-1 tsp
Cilantro/Coriander leaves- 4 stalks, chopped fine.
For the vada
If your yogurt is thick, add water to a thick but pourable consistency.