Dahi Vada :

Ingredients: (makes 20-22 vadas)

• 1 cup shelled (dhuli) urad dal
  
• Curd of 1/2 lt. milk
• 3 green chilli chopped
• 1"piece ginger finely chopped
• 1 pinch asafoetida(hing)
• 1 tsp roasted cumin seed powder
• 1 tsp red chilli powder
• 1 tsp black salt
• 2 tsp sugar
• salt to taste
• oil for frying

METHOD:

Soak dal for 30 minutes.Remove water and grind it with asafoetida.Take out in a thali and mix properly by hand to make the batter light & fluffy.If the consistency is hard add little water
& mix.To test take water in a cup and put a little batter in it.The batter should come up immediately.Heat oil in a shallow pan.Mix chilli,ginger in the batter.With wet hand make small
flat vadas and fry in hot oil.Keep ready a bowl full of salted water and soak the vadas in it.
After 10 minutes, Vadas will become soft and it will become light in colour.Press them gently between your palms one by one and keep aside.

Take curd add cumin seed powder,red chilli powder each 1/2 tsp,black salt,sugar& salt to taste
& mix well.Dip all the vadas.Let it soak for an hour.Arrange in a serving dish. Add sonth chutney on top.Sprinkle jeera and chilli powder.Garnish with coriander leaves and serve.

SONTH CHUTNEY

INGREDIENTS:

• Tamarind lime size ball(soak in 3/4 cup water for an hour and take out the pulp)
• Jaggery double of tamarind
• 1 tsp roasted cumin seed powder
• 1/2 tsp red chilli powder
• 1/4 tsp black salt
• 1/2 tsp aniseed (saunf)
• 1/2 tsp oil

METHOD:

Heat a pan.Add oil.When hot add aniseed.Add tamarind pulp and jaggery.Keep stirring.Let it boil
for 2-3 minutes.Add cumin seed and red chilli powder along with black salt.Adjust the taste by
adding more jaggery or salt as per your taste.Remove from fire.Let it cool.Fill in a jar and keep
in fridge.Use as and when required.

NOTE: While removing from fire keep the consistency of chutney little thin as after cooling it
automatically becomes thick.