Urad Dal / Maash Dal Dahi Wadas
These wadas (fritters) are then soaked in blended curd and tempered with cumin seeds, mustard seeds and whole red chillies.
Doesn't that sound tempting?
For the wadas :
1 cup Urad dal
2 tbsp Chana dal
1 tsp ginger garlic paste
Half tsp turmeric powder
1 tsp red chilli powder
For the curd:
1 cup 3.25 percent curd blended with half cup water
1 tsp zeera powder (cumin seeds powder)
1 tsp dhaniya powder (coriander seeds powder)
2 finely chopped green chillies
For the tempering:
2 tbsp oil
Half tsp cumin seeds (zeera)
Half tsp mustard seeds (rai)
5-6 whole red chillies
For the garnish:
Half cup finely chopped coriander and mint leaves
Chat masala powder
First of all soak the urad and chana dal in water for about 3-4 hours. Grind the dals along with ginger garlic, turmeric, red chilli powder and salt into a smooth batter.
Deep fry the wadas until they turn light-golden brown in color and keep them on a kitchen towel to remove the excess oil. Keep them aside in a serving dish.
In the blended curd add the zeera powder, dhaniya powder and green chillies. Then pour the curd onto the wadas making sure they are well soaked or dipped in it. Keep this aside.
For the tempering, heat 2 tbsp oil on medium heat and then add cumin seeds, mustard seeds and whole red chillies. Fry until the chillies turn almost black. Add this along with the oil to the wadas dipped in curd.
Garnish with coriander leaves, mint leaves and chat masala powder.
It is a great appetizer. It tastes awesome whether hot or cold :)
This post is for the Food Palette Series event held by Torviewtoronto! If you wish to participate please goto the link below: