September 26, 2013

Dahi Vada

Dahi vada (also known as Dahi Bhalla in Punjabi and Urdu, Thayir Vadai in Tamil, Thayir Vada in Malayalam, Perugu Vada in Telugu, Mosaru Vade in Kannada, Dahi Bara in Oriya and Doi Bora in Bengali) is an Indian chaat, prepared by soaking vadas in thick dahi (yogurt) (Wikipedia).  Here is the recipe my mom makes which I have improvised.


Black gram dhal dehusked- 1 cup
Salt - 1 tsp
Peppercorns - a few roughly crushed
Curry leaves - 1 string chopped
Ginger grated - 1/2 inch
Oil to deep fry

Yogurt - 3 cups
Cashewnut paste - 2 tsp
Whipping cream - 1/4 cup
Chilly powder - 1/2 tsp
Jeera powder - 1/2 tsp
Kala namak - 1/2 tsp
Salt - as required

Kala namak - a pinch
Jeera powder - 1/2 tsp
Chilly powder - 1/2 tsp
Boondi - 2 tbsp
Chopped corriander leaves  - 2 tsp
Mint chutney - 1 tsp
Tamarind date chutney - 1 tsp


1.  Soak blackgram dhal for 4 hours.
2.  Grind it by adding water slowly so the dough is fluffy.
3.  Add salt, grated ginger, crushed pepper corns and curry leaves.
4.  Deep fry the vadas.
5.  Whip the yoghurt and add salt, whipping cream, cashewnut paste, chilly powder, jeera powder, kala namak.
6.  Soak the vadas in warm water and squeeze out the water.
7.  Put the vadas in the yoghurt mixture and allow to soak for a couple of hours.
8.  Garnish with kala namak, jeera powder, chilly powder, boondi, chopped corriander leaves, mint chutney and tamarind date chutney.

September 15, 2013



Moong Dhal split - 1/2 cup
Rice flour - 2 cups
Salt - to taste
Chilly powder - 1 tsp
Cumin seeds - 1 tsp
Asafoetida - a pinch
Butter - 2 tbsp
Oil - to deep fry

1.  Pressure cook moong dhal with water till soft.
2.  Add rice flour, cooked moong dhal, salt, chilly powder, cumin seeds, asafoetida, butter and knead to a soft pliable dough.
3.  Heat oil in the pan.
4.  When the oil is hot press the murukus in oil.
5. Cook on medium flame till done.