Friday, March 04, 2011


2 cups Split black gram (skinless urad dal)
Salt to taste
2 pinch Asafoetida (hing)
Oil to deep fry

4 cups Curds whisked with 1/4 cup of sugar and 3/4 cup of water. (add more sugar if you like it more sweeter)
2 pinch of Red chilli powder
1 tsp Roasted cumin powder
2 pinch of black pepper powder.
Few sprigs of Fresh coriander leaves finely chopped

Soak dal for 6 hours. Drain and grind, using very little water, to a thick, coarse batter. Add salt, asofoetida and mix well with hands to make a smooth mixture. Heat sufficient oil in a deep frying pan. Take a tablespoon of batter and drop it gently into hot oil. Fry wadas till they are golden brown. Repeat till the batter is over. Drain and soak in cold water. Squeeze out wadas and arrange on a serving dish. Pour chilled sweet yogurt mixture over them and now sprinkle red chilli powder, cumin powder and chopped coriander leaves. Yummy Cool Dahi wadas are ready to be served.

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