Sev Dahi Vada
Sev Dahi Vada
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1/2 cup - urad dal ( ulundhu ), white and whole
1/2 to 3/4 cup - curd
3/4 cup - milk
2 tsp - green chutney
2 tbsp - sweet chutney
1 tbsp - coriander leaves, chopped
1/2 tsp - red chilli powder
1/2 tsp - chaat masala
As needed - salt
1 - small piece ginger
1 to 2 - green chilli
For garnishing - sev
How to Make Sev Dahi Vada
Soak urad dal for 3 to 4 hours, after washing in water.
Grind it with ginger and green chilli, using only very little water. Grind until smooth and fluffy.
Mix salt, before deep frying.
Wet your hands and make small lemon sized balls.
Deep fry the balls in hot oil, on medium flame, until it turns golden on all sides.
Flip in between, for even cooking.
Drain on paper towels.
Heat milk ( no need to boil it ) and pour it into a broad bowl.
Add fried vadas and a little bit of salt to the milk.
Let it get soaked, for 20 minutes or so.
Turn over carefully in between.
Beat curd until smooth.
If you feel milk is more, drain it and mix required amount to the curd, to make it runny (still thick) consistency.
Add the curd to the soaked vadas and mix well.
Add required salt and let it set for 1/2 an hour.
At the time of serving, arrange in plate, sprinkle green chutney, red chutney, coriander leaves, red chilli powder, chaat masala and lastly sprinkle some sev if you want.
Recipe courtesy: Rak's Kitchen
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