Steps to Make Perfect Dahi Vada South Indian Style Cook with Chef Phani

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, dahi vada south indian style cook with chef phani. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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To get started with this recipe, we have to first prepare a few ingredients. You can cook dahi vada south indian style cook with chef phani using 24 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Dahi Vada South Indian Style Cook with Chef Phani:

1. Make ready For Making Vadas
2. Get 1 Cup Whole Black gram Urad dal or Minapa Pappu
3. Prepare 1 Tbsp Raw Rice optional
4. Get 1 inch Ginger finely chopped
5. Make ready For season the batter:
6. Take 1 Large Onion finely chopped
7. Prepare 2-3 Green Chillies finely chopped
8. Take 1 Sprig Curry Leaves finely chopped
9. Take 1/2 cup Coriander finely chopped
10. Make ready 1 tsp Cumin Seeds
11. Prepare as per taste Salt
12. Take For FOR SPICED YOGURT SAUCE:
13. Make ready 500 ml Yogurt / Curd
14. Make ready as per taste Salt
15. Make ready 2-3 Dry Red chilies
16. Make ready 1.5-2 cups water depending on the thickness of yogurt
17. Make ready 1 tsp Cumin Seeds
18. Prepare 1 tsp Mustard Seeds
19. Prepare 1/4 tsp Turmeric powder
20. Take 1/2 tsp Fenugreek/Methi seeds
21. Get 1 generous pinch of Asafoetida
22. Get 1 sprig curry leaves
23. Make ready for DEEP-FRY:
24. Make ready As required oil for deep-frying

Instructions to make Dahi Vada South Indian Style Cook with Chef Phani:

1. Clean the lentils using running water 2 to 3 times to remove any impurities.. - Soak lentils in plenty of water for about 3-4 hours. - Grind lentils in a mixer or stone grinder to a thick paste along with ginger. - Use very little water grind the soaked lentils into paste or thick batter.
2. Take the batter in a bowl and add all the ingredients under the heading “To season the batter”. - Mix it well with your hand to incorporate all the stuff into the batter.
3. Whip yoghurt to a smooth consistency and add water to get the required consistency. It should be basically very thick. - Heat oil in a pan over medium heat. Add red chillies, cumin seeds, mustard seeds and fenugreek seeds. When mustard seeds splutter, add turmeric powder, asafoetida and curry leaves. Turn off the heat. - Now pour the tempering on top of whipped yoghurt.
4. Heat oil in a heavy-bottomed pan over medium heat. - Wet your hands and make small balls out of batter. Flatten the ball and make a hole at the center and gently slide it into the oil. - Alternatively you can take the ball of batter on a plastic cover by wetting your hands occasionally and form a disc shape. Place a hole in the center and drop them into hot oil for deep-frying. - Drop the garelu/vadas carefully into hot oil and deep-fry them on both sides to just turn a light golden color.
5. Now take this vada and drop it in a bowl filled with water. Take it out in 30 seconds, squeeze the water just by putting the vada in the middle of both your palms or between 2 spoons. We are doing this process so that the vadas absorb curd very well and they will be very soft. Now drop this vada in tempered curd. - Repeat the same process for all the vadas and flip them to the other side after an hour to make sure it absorbs curd on the other side also.
6. South Indian Style Dahi Vada will be ready after an hour of soaking. - Refrigerate and serve chilled. You can use it for 2 to 3 days when refrigerated. - Optionally you can garnish with grated carrot and Sev on top and serve.

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