Directions: |
Directions:1. Wash and soak the black eyed beans and split moong dal overnight.
2. Drain the water next day and using a food processor gently blend and pulse the black eyed beans and dal, onions and ½ of the cilantro. Do not over blend as you want the mixture to be a little crunchy. Also, do not use a blender as it will completely mash the beans and dal
3 Remove the blended black eyed beans and dal in a large bowl.
4 Add salt, garlic, ginger, green chutney, a tbsp. of fresh cilantro and mix lightly until it is fluffy.
5. Heat oil in a wok on medium high. Test the oil by dropping a little batter, and if the batter comes up, the oil is ready.
6. Make a patty with your palms and drop the wada in the oil. You can use a spoon and drop a spoonful in the hot oil.
7. Fry the wadas until they are golden brown, If the heat is too high, turn it down.
8 Remove the wadas on a plate with a paper towel to soak the excess oil.
9. In a large bowl, add luke warm water and add the wadas to it. Soak for about 10 - 15 mins..
10. Remove the wada in a bowl by pressing them to remove the water.
11 Prepare the yogurt mixture by whisking it until it is smooth..
12. Add salt, ginger, garlic, green chili paste, lemon juice and mix well. Taste for salt and spiciness.
13. Pour the yogurt over the wadas coating each wada.
14.Sprinkly.tamarind chutney, roasted cumin powder, cayenne or paprika, cilantro
15. Refrigerate before serving.
Dahi wada is usually made of urad dal, however, using black eyed beans and moong dal option also tastes delicious. |
This recipe for Dahi Wada is from