Miss Alone
Prime VIP
Ingredients
Split black gram skinless (dhuli urad dal) 1 cup
Salt to taste
Asafoetida a pinch
Cumin seeds 1 teaspoon
Oil to deep fry
Ginger julienne 2 inch piece
Raisins wash and pat dry 1 1/2 tablespoons
Cashewnuts crushed 8-10
Green chillies finely chopped 2
Fresh coriander leaves finely chopped 2 tablespoons
Yogurt whisked,chilled2 1/2 cups
Rock salt (sendha namak) 1/2 teaspoon
Red chilli powder 1 teaspoon
Cumin powder roasted 1/2 teaspoon
TO SERVE
Red chilli powder 1 teaspoon
Roasted cumin powder 1 teaspoon
Date and tamarind chutney 1/2 cup
Fresh coriander leaves 1/4 cup
Method
Step 1
Soak dal for three to four hours. Drain and grind, using very little water, to a thick, coarse and fluffy batter.
Step 2
Add salt, asafoetida and cumin seeds and mix well with hands to make a well blended mixture.
Step 3
Fry a small portion of the batter in hot oil to test if the batter holds well.
Step 4
In a bowl mix together ginger julienne, raisins, crushed cashewnuts, chopped green chillies and chopped coriander leaves. Apply a little water on palm.
Step 5
Take a small portion of batter and pat lightly with damp fingers to flatten it. Place a little stuffing and fold over. Gently put into hot oil.
Step 6
Repeat with remaining batter and stuffing. Fry till wadas are golden brown.
Step 7
Drain and soak in cold water. Mix together yogurt, salt, rock salt, red chilli powder and cumin powder.
Step 8
Squeeze out wadas and arrange on a serving dish. Pour chilled yogurt over them and serve garnished with red chilli powder, cumin powder, date and tamarind chutney and chopped coriander leaves.
