Dahi Vada is a cool, mouth-watering Indian snack, especially great for a summer evening. It's a party favorite too. Of course, it takes a lot of effort to prepare, but the result is well worth it. I do not make it very often, but every time I make dahi vada, it gets over before I could turn around!


Ingredients: (to make 20 dahi vadas)

medu (urad) vada - 20 (refer recipe)
yogurt - 2 1/2 cups
milk - 1 cup
chilli powder - 1/2 tsp
chaat masala - 1/4 tsp
salt - 1/2 tsp
cumin powder - 1/2 tsp
mustard seeds  - 1 tsp
cumin seeds - 1 tsp
oil - 1 tsp

For garnishing:

green chutney (refer recipe)
tamarind-date chutney
boondi
coriander leaves - a handful (finely chopped)

Method:

Drop hot vadas in salted water. Soak for half an hour. Drain and place in plain water. Replace the water a couple of times every 10 minutes until the vadas are no longer oily. Gently press the vadas between palms and place in a deep dish.

Add milk, chilli powder, salt, cumin powder and half the chopped coriander to beaten yogurt in a separate bowl. Mix well. Fry mustard and cumin seeds in a little oil and pour it on the yogurt mixture.

Pour yogurt mixture over the vadas and refrigerate for at least half an hour. Just before serving, add remaining coriander leaves. Drizzle green chutney and tamarind chutney, sprinkle boondi and serve.