Dahi vada (Doi Bada)

Ingredients:

• Urad dal : soaked in water overnight finely pasted in a mixer-grinder. Ensure that the paste is of the correct consistency to facilitate the making of the vadas.
  
• White oil : for deep frying the Vadas.
  
• Salt 
  
• Fresh Curd 
  
• Sugar
  
• Tamarind paste and jaggery : for the chutney.
  
• Curry leaves, Mustard Seeds and Chopped Green Chillies : for Chaunk
  
• Black salt
  
• Chopped Green Chillies : for the batter
  
• Red chilly powder.
• Roasted cummin seeds : powdered

Procedure:

Keep the urad dal paste for at least 4 hours to allow fermentation. Add chopped green chillies and a little salt into it.

Beat the fresh curd with black salt and sugar.

Make the chutney by mixing tamarind paste, jaggery and a little salt.

Fry the vadas in oil till brown. Keep aside.

Arrange the Vadas in a large platter. Pour the beaten curd on top. Sprinkle red chilly powder and cummin powder on top. Finally heat 1 tsp oil and allow the curry leaves, mustard seeds and chopped green chillies to splatter. Pour the hot CHAUNK onto the DAHI-VADA mixture.

Serve as an evening snack with the tamarind-jaggery chutney.