11 October, 2015
Mosaru waday | Thayir vada | Dahi wada |
ಮೊಸರು ವಡೆ | ತಯಿರ್ ವಡೆ | ದಹಿ ವಡ |
Mosaru vade or dahi vada is a popular snack from Karnataka. This is made using the soaked split black gram/urad dal/uddina bele along with some regular herbs and spices.
It is slightly different from the dahi bhalla of North India, as the dahi bhalla is mainly done using split green gram/moong dal/hesaru bele, but sometimes also made by using split black gram. And the making & serving process are entirely different.
In southern parts of India, deep fried lentil dumplings are dunked in a whipped & tempered Yogurt and topped with grated carrot, coriander leaves, pomegranate seeds, khara boondi etc. Where as In northern parts, spiced and salted thick dahi is poured on it and for topping both green chutney and sweet chutneys are used.
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 : measuring cup used – 200 ml
- 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
