Out & About
Cooking with Friends
May 18, 2017
MINALS JUMEIRAH SPICE
INGREDIENTS FOR VADA
300gm/ 2 bowls moong dal
150gm /1bowl urad dal
1 tbsp hot oil
1/2 tsp sodium bicarbonate
Salt to taste
Pinch of turmeric
1/2 tsp chili powder
Oil for frying
Ingredients for dahi (yogurt):
1 kg plain yogurt (full fat)
Sugar to taste
Roasted cumin powder
Green chilies grinned
Garnish with coriander, chili powder, cumin powder
Soak the two dals together overnight in water.
Next morning drain the water and grind the dals to a paste adding only very little water.
Place batter in a bowl and add 1 tbsp hot oil, sodium bicarbonate, salt, turmeric, chili powder and stir to mix well and get a fluffy batter.
Heat oil in a kadai to medium heat, spoon in the batter and cook until light brown in colour.
Remove from oil and place in a pan with hot water. Leave the fried vada in the water to soften.
Once they have softened remove from water and with your hands squeeze the excess water and place in a dish. Continue this process with the remaining batter,
Prepare the dahi (yogurt), place the yogurt in a bowl and add salt, sugar, cumin, chili
powder (not too much as you don't want the yogurt to turn colour) and green chilies.
When ready to serve, place the vada in a dish and pour the yogurt covering each vada.
Garnish with coriander, chili powder, cumin all sprinkled over and serve with Imli chutney.
I'm busy working on my blog posts. Watch this space!
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