Curd vada or Dahi Vada can be prepared using both freshly prepared vada as well as left over vadas. It is needed to drop the vada in water as soon you take it out from oil. Only then it will absord the curd easily.
- Urad Dal (Black Gram) – 2 cups
- Green Chillies – 3 or 4 nos
- Roasted Cumin Powder – 1/2 tsp
- Salt – to taste
- Sugar – 1/2 tsp (optional)
- Oil – for deep frying the vadas
- Yogurt (Curd) – 2 cups
- Red Chilli Powder – 1/2 tsp
- Water – for soaking vadas
Directions of Making Curd vada or Dahi Vada
1 Wash and soak urad dal in water for an hour. Grind the urad dal with the green chillies and salt, without adding water. In a kadai add oil, let it heat upto 350 degrees.(Drop a small piece of batter to see if the oil is warm enough).
2 Make patties of urad dal and add it to oil and fry it. When the vadas turn golden brown, scoop it out from the oil and drop it in a bowl of salt water. Let it soak for few minutes, meanwhile make one more batch of vada.
3 Let the vada soak in water until the second batch is done. Repeat the same procedure for the remaining batter. Beat the yogurt in a bowl with little salt, sugar(optional) and roasted cumin (jeera) powder.
4Squeeze the vada(s)from the water and put it in the yogurt mixture. Let it soak for a while. Sprinkle some little chilli powder and roasted cumin powder on top as garnish.
Curd vada (Dahi Vada) is ready.