Typical North Indian dish usually fried lentil dumplings in a spiced yoghurt. My version is an attempt to make it healthier by not frying the vada.
WHAT YOU NEED:
1 1/2 cup yogurt1 teaspoon salt
1/2 teaspoon red chilly powder
1/2 teaspoon roasted cumin seed powder
small pinch of sugar
1 medium salad onion finely diced
1 medium carrot finely grated
3 tablespoons tamarind chutney (You can add more if you wish)
FOR THE VADA:
3/4 cup of moong dal (washed and soaked overnight or at least 6 hours)
1/4 cup urad dal (washed and soaked overnight or for at least 6 hours)
salt to taste
pinch of baking soda
WHAT YOU DO:
1. Whisk the yoghurt with a little water or milk and add the salt, roasted cumin powder, sugar and red chilli powder.
2. Add the finely grated carrot and the diced salad onion. Set aside in the fridge.
3. Blend the soaked dals into a smooth paste and add the salt and the pinch of baking soda and whisk and set aside for 15 to 20 mins. Vada batter should be light and fluffy not thick or runny.
4. Now typical the batter would be shaped into doughnut shapes and deep fried but in my health version I use a dutch pancake pan or appam mould pan.
5. heat oil and deep fry till golden or heat appam mould pan/dutch pancake pan and lightly spray with oil and fill each mould with mixture and cook on one side then using a sharp ladle or spoon flip each vada over to finish cooking on the other side.
6. Place cooked vada in a bowl and pour the yoghurt, spice, carrot and onion mix over the vada and allow to soak in.
7. Drizzle tamarind chutney over the top.
OPTIONAL
1. Add bondi or sev bhuji over the top for an extra crunch.
2. Garnish with coriander leaves
