Thursday, 29 August 2013

2 cups Hung curd
1 cup white lentil /skin less black gram (urad dhuli)        
1/4 tsp asafoetida (hing) powder
1 tsp salt
oil for frying
1 tsp cumin seeds jeera
1" ginger grated
2 green chillies cut length wise
8-10 curry leaves
1 tbsp sugar
1 tsp oil for tempering

  1. Wash and soak dal in three cups of cold water overnight.
  2.  Drain off excess water the following day. Grind dal to a smooth paste. 
  3. Whisk half a teaspoon of salt, asafoetida into the batter.
  4.  Heat sufficient oil in a kadai.
  5.  Drop batter in tablespoonfuls in it and fry until light golden. Drain onto an absorbent paper.  Put vadas in sufficient quantity of hot water. Leave for two minutes. Squeeze between your palms to drain out water.
  6. Mix sugar and salt with hung curd with the help of a blender.
  7. Add grated ginger,green chilies and the vadas to the curd.
  8. Heat oil in a pan and when it is hot put in cumin seeds and curry leaves and when it start to splatter take it off from the fire and put the tempering into the curd and mix well.
  9. Garnish with boondi,ginger juliennes, pomegranate seeds,beetroot juliennes and chaat masala. 

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