Urad dal 1 cup
Salt to taste
Oil for deep frying
Yogurt 2 cups
Green Chiles 2-3
Ginger 1 inch piece
Turmeric Powder a pinch
Fresh Cilantro few leaves
Spicy Boondi few tbsps
Fenugreek Seeds a big pinch
Urad dal 1/2 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/2 tsp
Curry Leaves few
Oil 1 tbsp
Method of preparation:
Soak urad dal in water for 1-2 hours.
Grind the soaked urad dal with little salt into smooth paste adding minimum amount of water.
Peel and roughly chop ginger.
Remove stems, wash and roughly chop green chiles.
Coarsely grind ginger and green chiles.
In a wide vessel, whisk together yogurt, above ginger green chilli paste, turmeric powder and salt.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds almost stop spluttering, remove from heat and pour into above yogurt bowl.
Fill another wide vessel with water and keep aside.
In a deep pan, heat oil on medium high.
Wash left palm and let it be wet all through the process.
Using right hand, take little amount of urad dal paste, place in on left hand and flatten it.
Make a small hole in the middle and slowly leave in hot oil.
Repeat the same until there is some space in oil.
Fry the wada on both sides until light brown.
Remove fried wada from hot oil with a strainer and soak in above water vessel for few seconds.
Then tranfer the wadas from water vessel to yogurt vessel.
Repeat the same with all the fried wadas.
Leave the wadas in yogurt for atleast 15 min. to soak up all the flavors.
Just before serving, garnish dahi wada with cilantro and boondi.
Notes:Make sure the urad dal batter is on thicker side rather than on thinner side.