Moong Dal Dahi vade
Recipe cuisine – Indian
Recipe course – Snack
Preparation & cooking – 30 minutes
Servings -12-13 Dahi vada
1 cup yellow lentil
3 cups fresh curd
sugar as per taste
salt as per taste
1 tea spoon refined oil
1 green chilli
4-5 curry leaves
1/2 tea spoon mustard seeds
pinch of asafoetida
1/2 tea spoon rock salt
1/2 tea spoon roasted cumin seeds
1 tea spoon refined oil for seasoning
Clean , wash and soak the yellow lentils in 2 cups water for 3 hours.
Whip the curd and add sugar as per taste. Keep in refrigerator.
After 3 hours, grind the yellow lentil to a smooth paste with 1 tbsp. water.
Add salt to taste and whip the batter in one direction clockwise for about 7-8 minutes.
The batter will become fluffy as shown in the picture.
Heat an Appe pan on low flame for 2 minutes.
Brush some oil in the pan.
Pour the batter in all the molds and cover with a lid and cook for 5 minutes.
Remove the lid and flip the vada.
Cook for 5 minutes after covering the lid.
Oil free vada are ready.
Dip them in a Luke warm water for 5 minutes.
Squeeze the water and add them to the chilled sweet curd.
Now heat a tadka pan, add 1 tea spoon refined oil to it.
Add mustard seeds, pinch of asafoetida then green chilli and curry leaves and turn off the flame.
Mix well and pour the tempering over prepared Dahi vada.
Sprinkle salt, rock salt to taste, roasted cumin powder, garnish with cilantro and serve chilled.
Healthy and delicious chaat for summers.