DAHI WADA
A popular starter – deep-fried urad dal dumplings served dunked in yogurt topped with sweet tamarind chutney
Preparation Time : 3-4 hours
Cooking Time : 20 minutes
Servings : 4

INGREDIENTS
Split black gram skinless (dhuli urad dal) 1 cup

Salt to taste

Asafoetida a pinch

Cumin seeds 1 teaspoon

Oil to deep fry

TO SERVE

Yogurt, whisked and chilled2 1/2 cups

Black salt (kala namak) 1/2 teaspoon

Red chilli powder 1 teaspoon

Roasted cumin powder 1 teaspoon

Sweet tamarind chutney 1/2 cup

Fresh coriander leaves, chopped 1/4 cup

METHOD
Soak dal for three to four hours. Drain and grind, using very little water, to a thick, coarse and fluffy batter. Add salt, asafoetida and cumin seeds and mix well with hands to make a well blended mixture.Heat sufficient oil in a kadai. Fry a small portion of the batter in hot oil to test if the batter holds well. Apply a little water on palm. Take a small portion of batter and pat lightly with damp fingers to flatten it. Gently put into hot oil. Repeat with remaining batter. Fry till wadas are golden brown. Drain and soak in cold water. Squeeze out wadas and arrange on a serving dish. Pour chilled yogurt over them and serve garnished with rock salt, red chilli powder, cumin powder, sweet tamarind chutney and chopped coriander leaves.