Hello readers. Hope you all had a great weekend. July marked the beginning of the holy season for Hindus. Today was Raksha Bandhan, the first of many festivals to follow over the next 3 months. Raksha Bandhan is a day when the brother and sister bond is celebrated.
Today I bring to you a recipe that I prepared for this day and happens to be one of my favorites. I might sound like a broken record when I say – I love chaat :). This dish is traditionally deep-fried. However, I attempted to make this without frying. I was pleasantly surprised to find that there was no difference in taste. Go give this recipe a try to give your taste buds a guilt free treat.
Ingredients (yields ~ 20 -24 pieces)
1/2 cup skin less urad daal (black gram)
1/4 cup yellow split moong daal
1 tbsp fresh grated ginger
3-4 green chilies (finely chopped)
salt to taste
sugar to taste
sweet tamarind chutney
1 cup yogurt
fresh ground roasted cumin powder
finely chopped fresh cilantro
oil (for greasing the pan)
boiled water to soak the vadas.
For making the vadas:
- Soak both the daals in water for at least 8 hrs.
- Now grind the daal to a fine paste using minimal water. (Tip: Add little bit of daal at a time to allow the blender to blend easily). Now add salt, green chillies and ginger and mix well.
- Now heat a uni-appam pan or a pancake popper pan on medium-high flame.
- Once hot, grease the pan lightly with oil and pour spoonfuls of batter in each slot.
- These cook real quick. After 2-3 mins, flip the vadas to cook them on the other side.
- After 2-3 mins check if the vadas are cooked by using a toothpick. Pierce the toothpick in the vada. If the toothpick comes out clean, then these are ready.
- Repeat steps 4-6 until the batter is over.
For making the yogurt sauce:
- In a mixing bowl add the yogurt.
- Whisk to remove any lumps.
- Add about 1/4 cup water and whisk again.
- Now add salt and sugar to taste.
To assemble the vadas:
- Soak the vadas in boiled water for about 30 mins.
- Squeeze the water from each vada by pressing them gently between your palms.
- Now dip the vadas in the yogurt sauce.
- Place these in a serving plate. Pour some extra yogurt.
- Now drizzle some sweet tamarind chutney.
- Sprinkle some cumin powder and cilantro.
- In North India, these are prepared in different varieties. You can add some chopped raisins and cashews to the batter for extra richness.