Dahi Vada (Avada)

Vada and Dahi combination really yummy one. Irrespective of place , all Indians like it. But the shape changes. Some make it in vada shape, some like bondas. Whatever may be the shape, the taste sounds yummy.

As south India is hot area, the curd becomes sour quickly. So we use milk to soak them. If you are staying in cool area soak them in bitten curd, as the milk takes long time to turn into curd.  The procedure is same for both. Substitute milk with bitten curd. Dont use butter milk.

For making vadas follow the post Urad Dal Vada 1 . After making vadas follow the below procedure. The measurements are for 1cup urad dal.

Ingredients:

vada batter
milk  4 cups
salt
curd 1tsp
chilies  4
ginger 1/4 inch

Tarka:

1/2 tbsp oil
1 tsp split urad dal
1 red chilli (optional)
1/4 tsp mustard seeds
1/4 tsp jeera
1/4 tsp sesame seeds
2 curry leaves

Procedure:

-grind chilies, ginger and 1/4tsp of salt into fine paste. Dont add more salt as milk may spit.
- take milk in a wide bowl so that all vadas can sink.
- add this paste to the milk.(boil and cool the milk). Check the taste and mix. The milk must be little hot. now add tarka.
-take oil in a small pan (khadai) and heat it. Add  urad dal, mustard seeds, jeera, red chilli one by one. Fry them till the urad dal turns into light yellow colour. Now add curry leaves. Add it to the milk.

- take water in a medium bowl with little salt and keep aside.
-now take deep pan and fry vadas.
-after removing from the oil, drop them in water.(for 3 min)
- meanwhile have another round of vadas in the oil.
- now remove one by one vada squeegeeing inbetween your palms and drop in the milk.
-like this finish all vadas.
-now add little curd to the milk and keep aside till it turns to curd.
- ready to eat.
- serve with garnishing coriander leaves, gratted carrot, boondhi, sev or pomegranate seeds and so on as per your taste.

Tips:

- store the left over in the fridge.
-if the curd is not enough at the time of serving, add fresh curd with salt and paste.