No Fry Dahi Vada
Servings - 2 - 3
INGREDIENTS
White lentils - 250 grams
Water - 500 milliliters
Green chili - 2
Ginger - 1 tablespoon
Salt - 1 teaspoon
Oil - for brushing
Water
Yogurt - 400 grams
Cumin powder - 1 teaspoon
Salt - 1/2 teaspoon
Black salt - 1/2 teaspoon
Sugar - 1 teaspoon
Chaat masala - 1 teaspoon
Tamarind pulp - 280 grams
Dates - 65 grams
Water - 300 milliliters
Jaggery powder - 65 grams
Salt - 1/2 teaspoon
Black salt - 1/2 teaspoon
Red chili - 1 teaspoon
Ginger powder - 1/4 teaspoon
Pomegranate - to taste
Sev - to taste
Coriander - to taste
PREPARATION
1. In a bowl, add 250 grams white lentils, 500 milliliters water and soak for 4 - 6 hours.
2. Transfer this into a blender, add 2 green chili, 1 tablespoon ginger and blend it into a paste.
3. Transfer this into a mixing bowl, add 1 teaspoon salt and mix it well.
4. Take a pan and brush it with oil.
5. Place it on a induction.
6. Add a teaspoon in the pan to make a vada. (See Video)
7. Cover it with lid and cook for about 5 - 7 minutes on medium heat.
8. Open the lid and flip it gently.
9. Again cover it with lid and cook for another 5 - 7 minutes on medium heat.
10. Open the lid and remove it from heat.
11. Transfer this into a bowl filled with water.
12. Soak for 5 - 7 minutes.
13. In a bowl, add 400 grams yogurt, 1 teaspoon cumin powder, 1/2 teaspoon salt, 1/2 teaspoon black salt, 1 teaspoon sugar, 1 teaspoon chaat masala and mix it well.
14. Keep aside.
15. Take a pan, add 280 grams tamarind pulp, 65 grams dates and mix it well.
16. Then, add 300 milliliters water and mix it well.
17. Bring it to a boil.
18. Now, add 65 grams jaggery powder and mix it well.
19. Add 1/2 teaspoon salt, 1/2 teaspoon black salt, 1 teaspoon red chili, 1/4 teaspoon ginger powder and mix it well.
20. Cook for 3 - 5 minutes on medium heat.
21. Remove it from heat and allow it to cool.
22. Take a serving plate and place the soaked vada on it.
23. Top with prepared yogurt and tamarind dates chutney.
24. Garnish with pomegranate, sev and coriander.
25. Serve.
