• Besan Dahi Vada With Spicy Imli Chutney
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INGREDIENTS


Besan Dahi Vada With Spicy Imli Chutney

Servings - 2 - 3

INGREDIENTS
(For Besan Vada)

Gram flour - 200 grams
Salt - 1 teaspoon
Red chili - 1 teaspoon
Cumin seeds - 1 teaspoon
White pepper - 1/4 teaspoon
Baking soda - 1/4 teaspoon
Water - 220 milliliters
Oil - for frying
Water - for soaking

(For Yogurt Mixture)
Yogurt - 250 grams
Salt - 1 teaspoon
Sugar - 1 teaspoon

(For Spicy Imli Chutney)
Tamarind - 200 grams
Water - 220 milliliters
Water - 250 milliliters
Jaggery - 95 grams
Carom seeds - 1/2 teaspoon
Salt - 1/2 teaspoon
Black salt - 1/2 teaspoon
Red chili - 1 teaspoon
Black pepper - 1/2 teaspoon
White pepper - 1/2 teaspoon
Dry ginger powder - 1/4 teaspoon

(For Green Chutney)
Coriander - 20 grams
Mint - 15 grams
Green chili - 2
Ginger - 1 tablespoon
Onions - 30 grams
Cumin - 1 teaspoon
Salt - 1/2 teaspoon
Black salt - 1/2 teaspoon
Chaat masala - 1 teaspoon
Sugar - 1 teaspoon
Tamarind paste - 2 teaspoons
Water - 50 milliliters

Red chili - to taste
Chaat masala - to taste
Coriander - to taste
Sev - to taste

PREPARATION


(For Besan Vada)

1. In a mixing bowl, add 200 grams gram flour, 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon cumin seeds, 1/4 teaspoon white pepper, 1/4 teaspoon baking soda and mix it well.
2. Add 220 milliliters water and mix it well to make a thick batter.
3. Heat sufficient oil in a heavy skillet, add the tablespoon of batter in hot oil and deep fry these until golden brown and crispy.
4. Transfer this into a bowl filled with water.
5. Soak for 5 - 7 minutes.

(For Yogurt Mixture)
1. In a bowl, add 250 grams yogurt, 1 teaspoon salt, 1 teaspoon sugar and mix it well.
2. Keep aside.

(For Spicy Imli Chutney)
1. In a bowl, add 200 grams tamarind, 220 milliliters water and soak ofor 30 minutes.
2. Transfer this into a blender and blend it into a puree.
3. Transfer this puree into a pan, add 250 milliliters water and mix it well.
4. Then, add 95 grams jaggery and mix it again.
5. Bring it to a boil.
6. Add 1/2 teaspoon carom seeds and mix it well.
7. Now, add 1/2 teaspoon salt, 1/2 teaspoon black salt, 1 teaspoon red chili, 1/2 teaspoon black pepper, 1/2 teaspoon white pepper, 1/4 teaspoon dry ginger powder and mix it well.
8. Bring it to a boil.
9. Remove it from heat and allow it to cool.

(For Green Chutney)
1. In a blender, add all the ingredients and blend it into a puree.
2. Keep aside.

(Assembling)
1. Take a serving plate, place the soaked vade in it.
2. Add some prepared yogurt, prepared spicy imli chutney and prepared green chutney over it.
3. Sprinkle some red chili and chaat masala on top of it.
4. Garnish with coriander and sev.
5. Serve.