Name: Dahi vada (udad dal, mung dal) recipe by Pina Raval at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10
Ingredients: Soaked udad dal 2 bowl; Soaked mung dal 2 bowl; For green chutney: coriander, chillies, salt, jeera, lemon; For meethi chutney: aamchur powder, jaggery, salt, chillies, jeera powder, black pepper; To sprinkle: salt, chillies, kala namak, jeera powder, black pepper; For churned curd- add little sugar and salt as per your taste; Oil for frying

ABOUT Dahi vada (udad dal, mung dal) RECIPE

A perfect dish for holi. Easy to serve for guest as it can be made immediately. You can also make it a day ahead so that you are free to enjoy the festival.

Ingredients Serving: 10

Soaked udad dal 2 bowl
Soaked mung dal 2 bowl
For green chutney: coriander, chillies, salt, jeera, lemon
For meethi chutney: aamchur powder, jaggery, salt, chillies, jeera powder, black pepper
To sprinkle: salt, chillies, kala namak, jeera powder, black pepper
For churned curd- add little sugar and salt as per your taste
Oil for frying

Instructions

Crush the mung dal and udad dal in the mixer. Mix it both well together and add salt to make the wala while frying it in the pan.
Take it out in a plate and when it cools a little, soak the wala in water. After 15 minutes take out and press it with your palms.
Store in a tin and keep it in the fridge till it cools and use it while serving.
Make the green chutney with chopped coriander, chillies, salt, jeera and lemon juice. You can make and store it.
Make the aamchur powder chutney by adding jaggery, (boil and let it cool at room temperature) or make it with imli pulp. Add salt, chillies, jeera powder, kala namak and dhaniya powder.
While serving arrange wala in a plate and pour curd on it (cold). Then pour the chutneys and sprinkle the masalas as per taste, as well as the kala namak and saute the jeera powder.
Make and enjoy with friends and family during the holi festival.

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