Name: Dahi Vada recipe by Mekhla Rashmi at BetterButter
Prep time: 480 min
Cook time: 35 min
Total time: 515 min
Yield: 4
Ingredients: Split black gram skinless (dhuli urad dal) -2 cup; Yoghurt-6-7cups; Black Pepper Powder -1tbsp; Roasted Red Chilli Powder -1tbsp; Roasted Cumin Powder -2tbsp; Raisins-15-20; Asafoetida a pinch; Ginger 1 inch piece chopped; Oil for deep frying; Salt to taste; Black Salt-1tbsp

Ingredients Serving: 4

Split black gram skinless (dhuli urad dal) -2 cup
Yoghurt-6-7cups
Black Pepper Powder -1tbsp
Roasted Red Chilli Powder -1tbsp
Roasted Cumin Powder -2tbsp
Raisins-15-20
Asafoetida a pinch
Ginger 1 inch piece chopped
Oil for deep frying
Salt to taste
Black Salt-1tbsp

Instructions

Wash and soak the dal in four cups of water overnight. Drain off the excess water the following day. Grind dal to a smooth paste by adding 2 tbsp of water. Add salt, black pepper powder, raisins, chopped ginger and asafoetida into the batter.
Heat sufficient oil in the kadhai. Drop batter in teaspoonfuls in it and fry until light golden on medium flame. Take it out. These are called vadas.
Put vadas in sufficient quatity of hot water and leave it for 5 minutes.
Squeeze vadas between your palms to drain out the water. Add black salt and salt into the yoghurt and whisk it well. Take a serving plate, add vadas on it, then pour whisked yoghurt over it. Sprinkle roasted cumin & red chilli powder over it. Garnish it with some raisins and serve it.

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