Ingredients :Urad Dal : 1 cup
Vermicelli : 1 cup
Fresh Curd : 3 cups
Green Chillies : 3
Ginger : small piece
Mustard Seeds : ½ tsp
Cumin Seeds : ½ tsp
Dried Red Chillies : 2
Curry Leaves : 1 Sprig
A pinch of turmeric powder
Salt to taste
Oil
Method :
Wash and soak the urad dal for 2 – 3 hours. Drain and grind the soaked urad dal, ginger and green chillies into a smooth and thick batter with very little water. Keep it aside. Bring 3 cups of water to boil. Add a teaspoon of oil and vermicelli. Cover and cook on medium flame for 2 to 3 minutes. When the vermicelli is cooked, strain and run cold water through it. Combine the cooked vermicelli, salt and urad dal batter and set aside. Heat a teaspoon of oil in a pan. Add the mustard seeds and cumin seeds and let them splutter. Now add the curry leaves and red chillies and fry for few seconds. Switch off the flame and let it cool completely. Combine the tempered ingredients, salt, curd and turmeric powder and keep it aside. Heat oil in a deep frying pan. Apply little water or oil on palm and take lemon size ball of urad dal batter, flatten them a little, make a hole in the middle. Deep fry them in hot oil, till they turn golden brown color. Remove the fried vadas into a cup of water and soak for 10 seconds. Take the vadas out and squeeze the water and put them in curd mixture.
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Other Names : Vermicelli Dahi Vada, Semiya Perugu Vadalu
Dahi vada looks yummy. Already drooling over here after looking at it.
Deepa
Hamaree Rasoi
Omg, thats an amazing and tempting dahi wada, never tried making wadas with vermicelli…
u always come up wid interesting variations..looks yumm
Always like your vermicelli dishes..in this dish has the vermicelli to be roasted before cooking.
Looks so tempting …would love to grab the bowl
At last I am able to login here and write a comment.
Vermicilli dahi vada sounds interesting and looks delicious..love your recipes..
very innovative!
Dahi wada looks wonderful and tempting. Feel like having it now.
Tempting Dahi-wada!!!
This looks amazing. Super delicious.