For the Vada:
- Urad Daal 2 cups
- Salt 1 tsp
- Water 1 cup
For the Dahi:
- Dahi (Thick Curd/Yoghurt) 2 cups
- Salt 1 tsp
- Chaat Masala 1 tsp
For Tamarind Sauce/Chutney:
- Tamarind a handful
- Jaggery a handful (Same quantity as tamarind)
- Chilli powder 1 tsp or according to taste
- Cumin powder 1/2 tsp
- Ginger (finely chopped) a small 1/2 inch piece
- Water 1 cup
Method:
The Vada:
Blend the daal with salt and water. The blend should not be too thick nor too thin. The end result must be a coarse paste. Keep aside the blend in the refridgerator for about 2 hours.
Heat oil in a pan and scoop spoonful of the daal blend into the pan and deep fry till golden colour. Remove from heat and drop into cold water. Keep for 2-3 minutes and remove from the cold water and drain. Keep the vadas aside.
The Dahi:
Mix the above said ingredients in a large mixing bowl till no lumps of the dahi are left and the whole dahi mixture is creamy and smooth.
Tamarind Sauce:
Boil the said ingredients over a low flame. Stir once in a while to make sure it doesn't stick to the bottom of the vessel. Keep on heat till it becomes smooth and gravy like.
To serve place the vadas in the dahi mixture. Scoop into serving bowls and top with tamarind sauce and some fresh corainder leaves for garnish.
Kiddulam Dahi Vada is ready to eat! :)