Thursday, Dec 20 2007

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Coconut Dahi Wada

Ingredients:
For wadas:
1 cup urad dal
1 tbsp. rice
1 cup finely scrapped white coconut
salt to taste
oil to deep fry

For topping and garnishing:
2 cups fresh nonsour curds
1/2 cup milk
1 tsp. sugar
1 tbsp. coriander leaves finely chopped
1 onion finely chopped
1 tbsp. fine sev (optional)
Green all-purpose chutney
Sweet tamarind chutney
chilli powder for sprinkling
crushed cumin for sprinkling
salt to taste

Method:

For wadas:

1. Wash and soak dal and rice in plenty of water for 5-6 hours.
2. Grind to a paste, using as little water as possible.
3. Add salt and coconut, mix well, till light and fluffy.
4. Heat oil in frying pan.
5. When hot, reduce heat, drop small dumplings into oil, few at a time.
6. Fry till golden all over, remove, drain, keep aside.
7. Repeat for all wadas.
8. Dump fried wadas into plenty of hot water,keep aside for 10 minutes.
9. Lift out one at a time, pressing out excess water between palms, gently.
10. Cover with moist cloth, refrigerate till cold or until required.

To proceed:

1. Beat curds, milk and 1 cup water to make a thick smooth liquid, chill till required.
2. Either make individually in small bowls as required, or many in one large shallow bowl for the table.
3. Place wadas at base, pour curd mixture on top.
4. Drizzle a little of green chutney and tamarind chutneys over it.
5. Sprinkle chilli powder, salt and cumin powder scantily.
6. Garnish with chopped onions, coriander and sev.
7. Serve chilled and immediately after assembling.

Making time: 45 minutes (excluding chilling and grinding time)
Makes: 6-7 servings approx.
Shelflife: 1 day refrigerated

Coconut Dishes Index

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