Dahi Vada

DAHI VADA

This recipe is very popular in all over India. Different region have their own variations to this recipe. For example some serves spicy with mustard tempered with curry leaves and coriander leaves, and some where they add sugar to the curd. Jain and Marwari people add moong dal for the vadas and where as others use urad dal. The vadas can be made a day in advance and refrigerated. Soak them in hot water and drain them. Pour bitten curd on the top before serving.

Me personally I like two varieties. One is South Indian style sweeter one with top of mint chutney, Tamarind chutney and garnished with sev which I had in Chennai. Another eastern style a bit medium spicy,garnished with fried green chilly, mustard seeds and curry leaf which I had in Cuttack. As you can see the image I have not garnished anything. You can follow according to your choice. Below recipe is similar to South Indian style.

S.NO	INGREDIENTS	QTY	UNIT
1	Urad dal (Soaked for 4-5 hours)	200	kg
2	Green chilly	2	No’s
3	Refined Oil	For frying
4	Cooking soda	a	Pinch
5	Fine Chopped ginger	1	Small piece
6	Salt	To taste
7	Beaten curd with sugar(Sweet lassi)	200	ml
8	Tamarind chutney(Optional)	For garnish
9	Mint Chutney	For garnish
10	Sev	For garnish

METHOD:

* Wash and drain the Urad dal.

* Take Urad dal, Ginger, Green chilies in a food mixer. Add Salt accordingly. Make in to a paste.

* Mix Cooking soda, Mix it thoroughly until it become fluffy and light.

* Wet your hands and take small amount of batter in your palm and shape it in to one diameter. Deep fry in hot oil on a slow flame till vadas are in golden brown in colour.

 * Drain on absorbent paper.

* Soak the vadas in light warm water for about 45 minutes.

* Drain and squeeze out the excess water.

* Arrange the vadas in individual bowl, Pour sweet lassi on the top.

* Garnish with mint chutney, tamarind chutney sev. (Here I have garnish only with Coriander leaves and roasted papad)

©fusionindianfoodbychefnisikant.blogspot.in

BATATA VADA

BATATA VADA

INGREDIENTS	QUANTITY
Potatoes	500 gm
Oil for frying
TEMPERING:
Mustard seeds	5 gm
Curry leaves	2 gm
Turmeric powder	5 gm
Red chilli powder	3 gm
Green chilies	10 gm
Ginger	10 gm
Garlic	10 gm
Lime	1no
Coriander leaves	10 gm
Salt
BATTER:
Gram flour	200 gm
Water
Red chilli powder	5 gm
Turmeric	5 gm
Crushed cumin	3 gm
Salt

METHOD:

1. Cook the potatoes until soft, peel and mash coarsely.
2. Chop or crush together the green chilies, garlic, ginger and the coriander leaves.
3. Using the mentioned ingredients make a thick batter keep a side.
4. Heat oil and add mustard seeds, after they crackle add the curry leaves.
5. Mix in all the rest of the tempering ingredients and add to the mashed potatoes.
6. Divide the potato mixture into equal sized portions, approximately the size of a lemon.
7. Dip each ball in the batter and deep fry until golden brown in color. Serve with fried green chili and Tamarind Chutney.

Medu Vada

MEDU VADA

ACCOMPANIMENT: Sambhar and chutneys

S. No.	Ingredients	Qty.
1	Urad dal	175gms
2	Green chilly chop	5gms
3	Ginger chop	5gms
4	Curry leaves chop	5gms
5	Peppercorns	3gms
6	Hing powder	a pinch
7	Chopped onion	30gms
8	Salt	to taste
9	Refined oil	500gms
	Coconut chutney
10	Grated coconut	50gms
11	Roasted channa dal	5gms
12	Green chilly	2gms
13	Salt	to taste
14	Ginger	2gms
	Tomato chutney
15	Tomato	50gms
16	Red chilly	2gms
17	Cumin seeds	1gm
18	Channa dal	1gm
19	Coriander seeds	1gm
20	Curry leaves	1gm
21	Turmeric powder	a pinch
22	Salt	to taste
23	Refined oil	2ml
24	Urad dal	1gm
	Coriander chutney
25	Coriander chop	50gms
26	Green chilies	3gms
27	Channa dal	1gms
28	Urad dal	1gms
29	Salt	to taste
30	Curry leaves	2gms
31	Onion slices	5gms
32	Tamarind	2gms
33	Sambhar	150ml

METHOD:

1) Soak the urad dal for 2hours.

2) Grind the dal to a smooth paste; mix chopped onion, chopped ginger, chopped curry leaves, peppercorn, hing powder and then salt.

3) Make a thick batter out of all these mixture, take a batter on the hand press it with the thumb on the centre to make a hole and then leave it on the hot oil to deep fry.

4) Once it appears golden colour take it out strain the oil.

5) Serve hot with sambar and chutney.

COCONUT CHUTNEY: Mix all the ingredients (grated coconut, roasted channa Dal, green chili, ginger and salt) and grind it to a coarse paste and add seasoning.

TOMATO CHUTNEY: Heat oil crackle cumin seeds, red chili, channa Dal, coriander seed, curry leaves then add turmeric powder, tomato and salt, now make a fine paste and give a tempering with curry leaf, mustard seeds ,urad Dal and red chili. Add seasoning and serve with south Indian breakfast items.

CORIANDER CHUTNEY : Heat oil in a pan add urad Dal, curry leaf, garlic, ginger ,green chili ,onion slices and  fresh coriander leaves sauté it well. Take out from the range add grated coconut and make a fine paste give the tempering with mustard seeds, curry leaf, urad Dal and red chilies. Add seasoning and serve with Dosa and wada.

Chef's Tip