"Frank" <xtc303909@[EMAIL PROTECTED]
> wrote in message
news:f7iuv9$8p7$1@[EMAIL PROTECTED]
> last week i ate in an indian restaurant in berlin on a business
> trip. the starter i had was new to me and absolutely delicious.
>
> it was little balls of lentils & some chick peas covered in loads
> of yoghurt/raita and little bits of tamarind sauce. the dish was
> hardly warm and very refre****ng.
>
> i asked the waiter about it and he said this was a truely indian
> recipe hardly avaiable anywhere in germany or europe.
>
> does someone know this sort of dish and maybe could point
> me to a recipe? that would be great! thx
>
> bye
>
>
> frank
>
Hi, Frank,
That sounds like dahi vada - dahi being the yoghurt sauce, and vada
(sometimes spelled 'wada') being the lentil ball.
I have a few recipes for vadas (vadi is the plural, I believe). This one
is
for the dahi vada that I believe you enjoyed. If you want other vadi
recipes (which you can eat with just chutney), let me know. You can also
get some very good mixes - GITS makes a good one if you want vadi but
don't
have the time. I am not sure if GITS mixes are available in the UK, but
my
guess is they are.
Judy B - Rochester, NY, US
Dahi Vada
20 balls and serves 3-4
Vadas:
Soak 1 cup urad dal in warm water for 4-8 hours. Drain and process the dal
in a food processor or blender to make a thick smooth batter. Add 1/2 tsp
of
salt and 2 finely chopped chillies to the batter and mix. Drop
teaspoonfuls
of batter into hot oil and deep fry to make golden-brown vadas. After
frying, drop the vadas into a bowlful of warm water.
After soaking for a few minutes, remove each vada, press it between your
palms to squeeze out excess water and then refrigerate them to chill.
Yogurt Sauce:
In a bowl, place 2 cups yogurt, 1 cup milk, salt to taste, 1 tsp sugar,
1/2
tsp ***in seeds, 1 tbsp minced cilantro, 1/2 tsp coriander powder, dash of
red chilli powder and 1/2 tsp chaat masala. Whip everything together into
a
smooth yogurt sauce. Chill till ready to serve.
To serve:
Simply place the vadas in a bowl and pour yogurt sauce on top. Add a
spoonful of sweet chutney (such as tamarind or date chutney) and enjoy a
tangy chaat.
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