Karina Sharma
– 1 cup Urad dal (split black gram) – 1-2 green chillies (finely chopped) – 1-inch piece of ginger (finely chopped) – A pinch of hing (asafoetida) – Salt to taste – Water (for soaking and grinding) – Fresh curry leaves -- Yougurt
Soak 1 cup of urad dal in water for 4-6 hours or overnight to make soft vadas.
Heat oil in a deep pan. Wet your hands and shape the batter into small balls. Fry them until golden and crispy.
Once fried, soak the vadas in warm water for 10-15 minutes to soften them.
Whisk fresh yogurt and add a pinch of salt and sugar to taste. Stir well until smooth.
Heat oil in a small pan. Add mustard seeds, cumin seeds, and curry leaves. Once the seeds pop, pour the tempering.
“Your South Indian Dahi Vada is ready to be enjoyed! Perfect as a snack or appetizer.