Dahi Wada 1 cup Split black gram skinless (dhuli urad dal)• - TopicsExpress

Dahi Wada 1 cup Split black gram skinless (dhuli urad dal)• Salt to taste• Asafoetida a pinch• 1 teaspoon Cumin seeds• Oil to deep fry TO SERVE• 2 1/2 cups Yogurt,whisked and chilled• 1/2 teaspoon Black salt (kala namak)• 1 teaspoon Red chilli powder• 1 teaspoon Roasted cumin powder• 1/2 cup Sweet tamarind chutney• 1/4 cup Fresh coriander leaves,chopped Soak dal for three to four hours. Drain and grind, using very little water, to a thick, coarse and fluffy batter. Add salt, asafoetida and cumin seeds and mix well with hands to make a well blended mixture. Heat sufficient oil in a kadai. Fry a small portion of the batter in hot oil to test if the batter holds well. Apply a little water on palm. Take a small portion of batter and pat lightly with damp fingers to flatten it. Gently put into hot oil. Repeat with remaining batter. Fry till wadas are golden brown. Drain and soak in cold water. Squeeze out wadas and arrange on a serving dish. Pour chilled yogurt over them and serve garnished with rock salt, red chilli powder, cumin powder, sweet tamarind chutney and chopped coriander leaves.

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