snack · festive · radha-ashtami · vrat · falahari · no-onion-no-garlic
Kuttu Dahi Vada
Fasting-friendly dahi vada made from buckwheat and sago flour instead of urad dal, seasoned with sendha namak. Beating the thick batter for five minutes is what makes the vadas light; without it they fry up dense. The fried vadas are soaked, squeezed, then topped with sweetened curd and a peanut-coriander chutney and served chilled.
Cook along · 9 steps
Method
- 1
In a mixing bowl, combine the kuttu atta and sabudana atta. Add sendha namak, grated ginger, chopped green chilies and coriander leaves.
- 2
Gradually add water to make a thick batter. Beat the batter with an electric beater for about 5 minutes until light and fluffy.
- 3
Heat oil in a deep pan for frying. Optionally, add ½ teaspoon baking soda to the batter and mix well.
- 4
Spoon portions of the batter into the hot oil and fry the vadas over medium heat until golden brown. Drain on tissue paper to remove excess oil.
- 5
Soak the fried vadas in water for 5 minutes to soften them.
- 6
For the chutney, blend peanuts, ginger, green chili, coriander, 2 tablespoons curd, a little water and sendha namak into a smooth paste.
- 7
In a separate bowl, whisk the beaten curd with sugar and sendha namak.
- 8
Gently squeeze the soaked vadas to remove excess water and place them in a serving bowl. Pour the sweetened curd over them and add the peanut chutney.
- 9
Garnish with pomegranate seeds, roasted cumin powder and fresh coriander leaves. Serve chilled.
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