BM # 66
Week :1 , Day: 3
Theme: Regional Dishes
I have been posting recipes from Tamil region of India since the past two days. Both the dishes were in my drafts since the BM Buffet. When Valli announced the Regional theme, I was happy that I already had two posts done , I had to make one more post . These are one of my favorite Dahi Wadas which we eat whenever we go to Sagar Ratna a special South Indian joint in Delhi. Those guys add in a little bit of sugar to the curd, wonder if our Tamil friends add, but somehow those mildly sweet chilled Dahi Wadas with ginger and green chilly have always attracted me.
The North Indian Dahi Wadas are slightly different from these and taste equally good, but the Gujiya which is a stuffed Dahi wada is one of the best and my mom’s specialty. There are a couple of other versions of Dahi Wadas, but for now it is the South Indian one.
1/2 cup Urad dal
2 green chilly
Small piece ginger
Salt to taste
11/2 cups curd, whipped
1/4 cup milk
Salt to taste
1/2 tsp mustard seeds
Red chilly powder
Finely chopped ginger and green chilly
Wash and Soak the urad dal for at least 3-4 hours.
Grind the Daal adding salt, ginger and green chilly.
Add little water so that the Daal grinds smoothly.
Heat oil in a deep pan.
Remove the Vada batter in a bowl and beat it thoroughly so that it becomes nice and fluffy.
Wet your Hans and take a small portion and shape the Vada making a depression in the centre.
Gently slide in the hot oil.
Fry to a nice golden.
Similarly make the rest of the vadas.
Let cool and then immerse these in water.
Leave them for 10 -15 minutes.
Squeeze out water and place them in a bowl.
Whip the curd well adding salt and a pinch of sugar.
Add milk to get the right consistency.
Pour this curd on the vadas.
Sprinkle the garnishings and temper the vadas with mustard, asafoetida and curry leaves.