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11 October, 2015

MOSARU WADAY/VADE/DAHI VADA

Posted in : SNACKS / BAKED / DEEP FRIED / STEAMED on by : Divya Suresh

Mosaru vade/ dahi vada is a popular snack in Karnataka. It is slightly different from the dahi bhalla of North India, we can say it is a south Indian version of dahi bhalla. Here deep fried lentil dumplings are dunked in a whipped & tempered Yogurt and topped with grated carrot, coriander leaves, pomegranate seeds, khara boondi etc.

 

You may also like to check ⇒ ambode , Kutchhida batani kadubu , Kutchhida khara kadubu , avalakki nuchhinunde , Instant dahi vada/waday , madduru waday , togari-tarakari nuchhinunde , uddina vade/waday , baked bread rolls

 

Ingredients :

  • Black lentil / urad dal – 1 cup
  • Green chilli – 2 nos.,
  • Grated ginger – 1 tsp
  • Curry leaves – few
  • Salt to taste
  • oil for deep frying
  • Grated carrot – 1/2 cup
  • chopped coriander leaves – 2 tbsp
  • Khara boondi – 2 tbsp
  • Pomegranate seeds – 2 tbsp

Other Ingredients :

  • Thick curd / Yogurt – 2-3 cups
  • Salt to taste
  • Sugar – 1/4 tsp

For Tempering :

  • Ghee – 1 tsp
  • Mustard seeds – 1/2 tsp
  • Cumin seeds – 1/2 tsp (optional)
  • Pepper powder – 1/4 tsp
  • Chopped green chilli – 1 nos.,
  • Black gram – 1/2 tbsp
  • Bengal gram – 1/2 tbsp
  • Curry leaves – few
  • Asafoetida – a pinch

 

PROCEDURE :

  • Clean, wash and soak the urad dal in enough water for 2 to 3 hours
  • Drain and add green chilli, ginger,salt and grind to a fine paste using 2 to 3 tbsp of water
  • Heat oil and drop little portion of the batter into it
  • Fry all the wada in batches till golden brown
  • When they are still warm add the wadas into water (normal temperature) & soak for 10 minutes
  • Take out one by one from the water & gently press the wada between your palms to remove water & keep it aside
  • Meanwhile prepare tempering with the ingredients under the heading ‘For tempering’
  • Beat the curd by adding salt & sugar and add in the prepared tempering into the beaten curd
  • Arrange drained wada in a serving bowl & pour the beaten curd
  • Garnish with grated carrot, chopped coriander leaves, khara boondi, pomegranate seeds etc

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