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Dahi wada is a very cooling dish ideal for the summer months.

Ingredients for Dahi Wada:

For the wadas

  • 1 cup Udad dal (Black gram dal)
  • 1/4 cup Mung dal (Green gram dal)
  • Salt to taste

For the Dahi (yogurt)

  • 5 cups Dahi (yogurt) (You can use homemade yogurt or low-fat yogurt from the market)
  • 1 tsp Green chillies, chopped
  • 1/2 tsp Ginger grated
  • 7-8 curry leaves
  • 1/4 tsp Mustard seeds
  • Pinch of Asafoetida pinch
  • Salt to taste
  • 4 tsps Sugar (yogurt should taste little sweet)

Directions for making Dahi Wada:

For Wadas:

  1. Soak the two dals for 7-8 hours or overnight.
  2. Grind it to a smooth paste.
  3. Add salt to taste.
  4. Heat oil for deep frying in a kadahi and add spoonfuls of dal batter and fry until the wadas are golden brown.
  5. Drop the hot wads in a bowl of cold water and leave for about 3-4 minutes.
  6. Take each wada out from water, squeeze the water out and set aside.

For the Dahi:

  1. Blend the yogurt with little water until it is smooth.
  2. Add sugar, salt, green chillies and ginger.
  3. Make a tarka (seasoning) of mustard seeds, asafoetida and curry leaves and add to yogurt.
  4. Keep the yogurt in refrigerator until it is chilled.

Serving the wadas:

  1. Arrange the squeezed wadas in a deep dish.
  2. Pour the yogurt on the wadas such that all the wadas are covered well by the yogurt.
  3. Sprinle red chiili powder, roasted jeera powder and black salt (sanchal).
  4. Serve with sweet tamarind(imli) chutney.


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