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Sindhi Cuisines - Taste of community- Recipe Number - 61
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Dahi vade
Ingredients:
  • Urad dal(Dhotala)  200 gms
  • Salt as per taste
  • Cummin seeds 1 tspn
  • Green chillies  2-3
  • Black salt  1/4 tspn
  • Jeera powder(Cummin seeds roasted and grinded) 1/4 tspn
  • Curd   approximately  250 gms
  • Coriander leaves for garnishing
  • Oil for frying

 

Method:
  • Soak urad dal  for atleast 7 hours and later wash it thoroughly
  • Grind it along with green chillies ,adding little water
  • Remember the batter should be thick and not watery
  • Add salt,cummin seeds,coriander leaves,khishmish(optional) and mix it thoroughly in one direction
  • Now take a small proportion of this batter and fry it in hot oil over medium flame till cooked ,but remember the colour of vadas should not be dark. Repeat the procedure for remaining batter
  • Let the vadas cool and later soak them for 2-3 minutes in luke warm water
  • Squeeze out the water by pressing each vada between palms of your hands
  • Lay them in serving bowl or plate and cover them generously with beaten curd,to which salt is added
  • Sprinkle black salt ,cummin powder,red chilly powder,(if none of them is available,then use chaat masala powder)
  • Garnish it with coriander leaves
  • Note: Some people prefer dahi vadas with a dash of  sweet tamarind chutney, some boiled potato chunks and salted boondi (soaked in water and later sqeezed out)
Suggestions/Comments/Views Submitted
ajay khatwani      [ 2011-09-11 ]
like ur site could u plese mail me some chiken recpies thanx
Vinita Daryani      [ 2011-07-24 ]
Hi Can you send in those recipes through e-mails as in RS-feed.
Poonam      [ 2011-05-11 ]
I want to know how far khuskhus can be used?Means 2,3 or 5yrs old kept in a refrigerator?Pls reply ASAP
rajkumar mansharamani      [ 2011-02-06 ]
Recepie for making ferment for making doli a type of poori? The trick lies in making the ferment for making the dough. 7 spices - cloves, cinnamon, big cardamom, saunf, chana dal, poppy seeds and one more - are used to making the ferment with water. It is left undisturbed for more than 24 hours which is used in making the dough which is again allowed to stand and raise and then pooris are made by stuffing boiled yellow dal flattening on hand and and deep fried.
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Sindhi Cuisines - Taste of community- Recipe Number - 61
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