INGREDIENTS
For The Vadas
1 cup green moong dal (split green gram)
2 green chilies , roughly chopped
salt to taste
1/2 tsp fruit salt
1 1/4 tsp oil for greasing and cooking
For The Curds
2 cups low fat curds (dahi)
salt to taste
1 tsp oil
1/2 tsp mustard seeds ( rai)
For Moong Dal Dahi Vada
1 tsp cumin seeds (jeera) powder
2 tsp chili powder
METHOD
For the vadas
- Clean, wash and soak the moong dal in enough water in a deep bowl for 3 to 4 hours.
- Drain, add the green chillis and blend in a mixer to a smooth paste, using approx. ½ cup of water.
- Transfer the paste into a bowl, add salt and mix well.
- Add 1 tbsp of water over it. When the bubbles form, mix gently.
- Grease a non-stick tava (griddle) using ¼ tsp of oil.
- Pour ladleful’s of the batter on it to make 2 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 1/8 tsp of oil for 2 to 3 minutes.
- Repeat with the remaining mixture to make more vadas.
- Soak them in enough water in a bowl for 2 minutes. Thereafter, 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 this tempering to the whisked curds and mix well.
- Keep aside.
How to proceed
- Place two vadas on a serving plate and spread a portion of the curd mixture evenly the over vadas.
- Sprinkle ¼ tsp of cumin seeds powder and ½ tsp of chili powder over it.
- Repeat with the remaining ingredients to make 3 more servings.
- Serve immediately.
