Ingredients:
1/2 kg urad dal
1 litre dahi made from 1 litre of milk
75 gms tamarind
150 gms jaggery
25 gms jeera to be roasted and powdered
chilly powder to taste
coriander leaves
4 green chillies and 10 cloves lassan to be grinded with the dal
2 tsp baking powder
Method:
Soak the urad dal for at least two hours. Grind in a liquidiser with garlic and chillies. Add salt and baking powder and mix well. Heat about 1/2 kg oil in a karai and drop wada mixture into the oil in tablespoons. Remove when golden brown. Drop in cold water or thin lassi.
Make chutney by adding a glass of water to the imli and jaggery. Cool till thick. Add red chilli powder and jeera powder.
Place wadas on a flat plate, after dipping each vadi in a dahi. Pour more dahi on the top.
Spread some chutney
Sprinkle jeera, chilli, salt and kothmir
Best at room temperature.
Vadas become hard if they are chilled in the fridge.
1/2 kg urad dal
1 litre dahi made from 1 litre of milk
75 gms tamarind
150 gms jaggery
25 gms jeera to be roasted and powdered
chilly powder to taste
coriander leaves
4 green chillies and 10 cloves lassan to be grinded with the dal
2 tsp baking powder
Method:
Soak the urad dal for at least two hours. Grind in a liquidiser with garlic and chillies. Add salt and baking powder and mix well. Heat about 1/2 kg oil in a karai and drop wada mixture into the oil in tablespoons. Remove when golden brown. Drop in cold water or thin lassi.
Make chutney by adding a glass of water to the imli and jaggery. Cool till thick. Add red chilli powder and jeera powder.
Place wadas on a flat plate, after dipping each vadi in a dahi. Pour more dahi on the top.
Spread some chutney
Sprinkle jeera, chilli, salt and kothmir
Best at room temperature.
Vadas become hard if they are chilled in the fridge.
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