A Ramchandani Special: Indian Dahi Vade - cooking recipe

Ingredients

1/4 kg white Urad Dal, washed and soaked overnight
1 inch piece ginger, peeled, washed and finely chopped
2 green chilies, washed, ends trimmed and slit
salt
1 pinch baking soda
cooking oil, as required to deep fry
500 g yoghurt, whisked
2 pinches red chili powder, to garnish
2 pinches coriander leaves, to garnish
2 pinches black salt, to garnish
2 pinches cumin powder, to garnish
5 -6 long red chilies, stir-fried, to garnish

Preparation

Clean the urad dal the night before you wish to prepare these. Remove stones, dirt, etc. Wash thoroughly and soak in a clean bowl of water overnight.
Wash the soaked lentil thoroughly in the morning.
Replenish the water of the white urad dal in the morning.
Wash well, drain and using a little water, prepare a thick consistency paste of the white lentils in a mixer.
Transfer this paste to a bowl.
Add ginger, green chillies, salt to taste and baking soda to this and mix well.
Shape into vadas and deep fry in hot oil.
In a bowl, whisk the yoghurt thoroughly.
Add the deep fried vadas to the whisked yoghurt.
Garnish with red chilli powder, black salt, cumin powder, slit green chillies, stir-fried long red chillies and the finely chopped corriander leaves.
Serve cold with some sweet chutney drizzled over the vadas.
Enjoy!