MIXED DAL DAHI VADA

Weekly once I crave for a chaat, of late I have been tuned that way. My men are not chaat lovers, I do it for myself and my help. Her Filipino taste buds got adapted to Indian Cuisine so fast, I should get some credit for that. Back home, my mom loves them. Whenever we went out, we would hop into the eateries and have a platter of chaat or Dosa or Idli. Then, I may not have loved these so much but now I do. It is quite for sometime I did not prepare Dahi Vada at home, I have  2 bottles of homemade Date-Tamarind Chutney and Green Chutney following few friends' recipes, sev too, so why delay?

Usually we do the vada with urad dal. This time I did with a mix of urad, moong, masoor, chana, adding few spices. They tasted well with an addition of generous amount of yogurt and chutney. Let us do it.

Wash and soak the dals in hot water for 1-2 hours. Drain the water and grind to a coarse paste in a blender.

Add cumin powder, coriander powder, salt, turmeric powder, chilli powder and cumin seeds.

Heat oil in a wok. Simultaneously boil half a vessel of water and switch off. Fry the vadas in batches and drop in the water. Take out after 5 minutes. This gives them sponge like consistency.

Keep the vadas on tissue papers to get rid of the excess oil. Beat the yogurt adding salt and sugar.

In a plate, arrange the vadas. Pour the yogurt. Add the date-tamarind chutney and green chutney. Sprinkle chaat masala, red chilli powder and the sev on top. Add chopped coriander at last.

Serve chilled. Enjoy!!