|Did you know?|
|Kara boondi is a fine topping for dahi vada, as the boondi gives a crunchy side to the vada. In just a few simple steps, you can make fresh kara boondi, right in your kitchen.|
You may want to recharge yourself in the morning, everyday, by drinking a glass of gooseberry juice (amla juice), as it is said to be an outstanding health drink.
|1.||Medu vada / urud vada / uddina vada 15|
|2.||Dahi / yogurt / curd / thayir / perugu / mosaru 2-and-1/2 to 3 cups|
|3.||Jeera / cumin seeds / jeerige 1 teaspoon|
|4.||Red chili powder 1/2 teaspoon|
|5.||Green chilies 2-3|
|6.||Sugar 1/2 teaspoon|
|8.||Khara boondi for garnishing|
|9.||Salt to taste|
medu vadas in 2 cups of hot water
for 10-15 minutes.
Soak medu vadas in buttermilk, made from mixing half cup of dahi with 1 cup of water, for about 1 hour or till the vadas become soft.
out the vadas and squeeze them to remove the
water / buttermilk.
jeera till it becomes golden brown or till
Powder the jeera, using a rolling pin or a stone.
Chop the chilies and grate the carrot.
chili powder, jeera powder, sugar and salt to
the vadas to the dahi mixture. Mix. Keep aside for 5-10
carrot gratings and
Dahi vada / thayir vada is ready.
|TIPS||How to make Dahi Vada|
|1.||If you do not have the time to mould the batter into vada shape, create simple, round shape portions and fry.|
|2.||If you like tamarind chutney, use it as a side dish / dressing.|
|3.||Serve / eat the vadas soon after they are ready, because the dahi usually becomes sour after some time. Or, keep them in the refrigerator to reduce the sourness and for later use.|