I am a big fan of chaats…. I used to go out to eat chaats as often as possible. Soon my mom started making all those delicious mouth watering chaats at home. I could eat my fill at home as I would never be satisfied with 1 plate at the chaat corner.
Here goes one more Chaat recipe…Dahi Vada
This is a famous Indian snack known with various names through out India. Its called Dahi Bhalla in Punjabi, Thayir Vadai in Tamil, Thayir Vada in Malayalam, Perugu Vada in Telugu, Mosaru Vada in Kannada, Doi Bora in Bengali and so on.
This is prepared by soaking Urad dal Vada in thick Dahi/Yogurt.
The hot vada’s are usually soaked in water or butter milk for a few minutes and then transferred to thick beaten yogurt. Adding spices, coriander/mint leaves and boondi gives it an extra flavour.
– Soak the urad dal in a bowl of water for 3-4 hours. Grind it into a smooth paste without adding any water while grinding. This should be a thick batter.
– Remove to a bowl.
– Add the finely chopped green chillies and grated ginger to this paste.
– In a shallow bowl, pour the butter milk and add little salt. Keep aside.
– In another bowl. pour the yogurt and mix in red chilli powder, cumin powder, chaat powder, sugar and salt to taste. (Remember we have already added salt in the butter milk.) Keep aside.
– In a deep fry pan heat oil on a medium flame.
– Grease your palms with oil and put about a Tbsp of the lentil mix in your palm. Make into a donuts shape (these are the vada’s).
– Slide each vada into the hot oil and fry till light golden.
– Remove from oil, drain excess oil on a kitchen towel for a few seconds and put them into the buttermilk. Allow them to stand/ soak for 2-3 minutes.
– Remove from the buttermilk and press gently between your palms to remove the excess buttermilk.
– Arrange these vada’s in a deep dish as you prepare them.
– Repeat process for the rest of the Urad dal batter.
– Once all the vada’s are done and arranged into the deep dish, pour the thick yogurt mix over them to cover completely.
– Garnish with grated carrot, chopped coriander leaves and chill in the refrigerator for a few hours before serving.