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(91) Moong dal na dahi vada

Ingredients

  • 2 cups green split moong dal.
  • 1 tbsp. salt.
  • ½ tsp. Turmeric powder.
  • ½ tsp. Asafoetida powder.
  • 2 tsp.ginger chili paste.
  • Ground nut oil for frying.
  • 1 kg. curd.
  • 2 tbsp. sugar
  • 1 tsp. salt for curd.
  • Jeera powder.
  • Red chili powder.
  • Phudina powder.
  • Green chutney.
  • Red chutney.

Method

  1. Wash dal for 3 times.
  2. Soak dal in big sauce pan for 10 – 12 hrs.
  3. After 12 hrs. all skins of moong dal separates from dal . My advice is not to remove skin and grind complete content into smooth batter.
  4. Add all ingredients in the batter .
  5. Give nice stir and mix all the ingredients thoroughly.
  6. Start making vada .
  7. Heat oil in kadhai. Take one big spoon for making vada.
  8. On the back side of spoon put small portion of batter . Make hole in the centre and flip the spoon in oil so vadu will drop in oil . (see the video)
  9. Make 4-5 vada at a time .
  10. Fry all vada till golden brown.
  11. Take plain water in another kadhai and transfer fried vada in water.
  12. Check immersed vada if soft then squeeze gently in between two palms and keep aside.(see the video)
  13. Add salt and sugar in curd and churn the curd with churner.
  14. Now in serving plate place 2- 2 vada.
  15. Spread ½ cup curd on vada.
  16. Put droplets of red and green chutney.
  17. Sprinkle Jeera powder,red chili powder, Phudina powder.
  18. Serve the dahi vada plate with love and smile.
Moongdal batter
Making of moongdal dahi vada
Rajeshree Gandhi's avatar

By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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