MOONG URAD DAHI VADA

Dahi vada is a mouth watering and absolutely delicious snack.It is a very popular snack which is often made during festive season.It is a great appetizer and can be made in advance for the parties.Urad dal is a heavy dal difficult to digest and also creates gasious problem. Thats why i always try to add Moong Dal ,asafoetida and ginger while making vadas,which makes it digestible and taste awesome.

INGREDIENTS  :

• 1 Cup urad dal (black lentil skinless)
• 1/2 cup moong dal(green gram skinless)                
• 2 tablespoon ginger paste
• 1 tablespoon green chilli paste                            
• 2 tablespoon roasted cumin seeds
• 1/2 teaspoon red chilli paste
• 1/2 teaspoon black salt
• 1/2 teaspoon asafoetida
• 1/2 teaspoon roasted asafoetida
• white salt to taste
• oil for deep frying(mustard / olive)

METHOD  :

• Soak urad dal and moong  dal overnight
• Rinse the dals properly ,drain and  make a smooth paste(with little water)
• Transfer the dal paste into a bowl add salt ,asafoetida,ginger and green chilli paste
• Whip the paste at least 8 to 10 minutes till it become fluffy and airy.(this is very important method for making vadas soft)
• Now heat  oil in deep bottomed flat pan on medium heat
• To make vada ,wet your hand  with little water and take 1 tablespoon of vada paste in your palm ,lightly press and shape it and drop to the oil
• Cook till vadas are golden brown on both sides .Drain vadas  on absorbent paper.After that put the vadas into the  salted lukewarm water to make it soft
• After 10 minutes remove vadas from water one by one and squeeze gently,( it might  break)
• Now take fresh yogurt and whisk till it become creamy and smooth.Add roasted cumin and asafoetida powder ,red chilli powder ,1/2 black and white salt and ginger chilli paste,mix it well.
• Now submerge the vadas into the whisked yogurt ,leave for one hour in the refrigerator
• GARNISH WITH FRESH CORIANDER AND CHOPPED GREEN CHILLIES,SERVE CHILLED
• NOTE :As per your liking, you can topped vadas with sweet tamarind and green chutney.