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MSGID: 35497.fidonet_cooking@1:105/500 2dd6a28a
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dahi Vadai
 Categories: Indian, Snacks
      Yield: 1 Batch
 
      1 c  Urad dal
    1/4 c  Green split mung dal
      2    Fresh green chiles; up to 3
           Salt; to taste
           Ghee; for deep frying
      6 c  Plain yogurt
      2 tb Roasted cumin powder
      1 tb Chili powder

MMMMM----------------------SAUCE, (OPTIONAL---------------------------
      1 tb Ghee
    1/2 ts Mustard ghee
           Sweet and sour sauce
           Curry leaves
           Tamarind ball (1")
      1 c  Jaggery
 
  Wash the tamarind and soak it in 1/2 cup water. In the same water
  also soak jaggery. Let mixture stand 30 minutes then pour into
  strainer and extract the pulp with the help of the spoon.
  
  Soak both the dals overnight. Drain and grind to a fine paste in a
  blender, along with the chiles. Add a little water gradually to form
  a thick paste. Add salt and mix thoroughly. Set aside. In a bowl,
  place a handful of salt to 3 cups of water. Wet your palms with water
  and take small balls of paste, flattening them with fingers then
  placing them into hot ghee. Fry until golden brown. Drain them on
  paper towels. Soak cooked vadais in hot salt water mixture for 30
  minutes. When soft remove and squeeze out the water between your
  palms. Beat the yogurt and soak vadais in it. Sprinkle with cumin
  seed and chili powder and tamarind sauce as desired. Serve in
  individual dishes.
  
  Recipe FROM: 
 
MMMMM
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