Monday, July 15, 2013

Non Fried Moong Dal Dahi Vadas

Inspired from Tarla Dalal
Makes 8-10 Vadas
For the Vadas;
Split Green Moong Dal or Whole Urad dal - 1 cup 
Green chilies - 2, roughly chopped
Asafoetida (hing) - a pinch
Salt to taste
Eno Fruit Salt - 1/2 tsp
Oil for Greasing and Cooking - 1 1/4 tsp

For the Curds;
Low-fat curds - 2 cups, made from 99.7% fat-free
Salt to taste
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Curry Leaves - a few

Other Ingredients:
Cumin Powder - 1 tsp
Chili Powder - 1 tsp
Cilantro - 2 tbspns, finely chopped
Boondi - 2-3 tbspns

For the Vada;
Clean, wash and soak the moong dal for 3 to 4 hours. Drain, add the green chilies and blend in a mixer to a smooth paste, using a little water. Transfer the paste into a bowl, add the asafoetida and salt and mix well. Sprinkle the fruit salt and add 1 tbspn of water over it. When the bubbles form, mix gently. Grease a non-stick tava (griddle) using ¼ tsp of oil. Pour ladleful of the batter on it to make 3 to 4 vadas at a time. Cover with a lid and cook on a slow flame for 2 to 3 minutes. Turn upside down, cover again and cook on a slow flame using ¼ tsp of oil for 2 to 3 minutes(not more than that). Repeat with the remaining mixture to make more vadas. 
Soak the vadas in hot water for 2 minutes and squeeze out the water and keep aside.

For the curds;
Combine the curds and salt in a bowl and mix well using a whisk. Heat the oil in a small non-stick pan and add the mustard seeds.
When the seeds crackle, add the cumin seeds and curry leaves. Pour this tempering to the whisked curds and mix well.

How to proceed;
Place two vadas on a serving plate and spread the tempered curds over the vadas. Sprinkle ¼ tsp of cumin powder, ½ tsp of chili powder, boondi and cilantro.
Repeat with the remaining ingredients.

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