Dahi Bara (Bada) Masaledar मसालेदार दहीबड़े

    Dahi Bara (Bada) Masaledar     मसालेदार दहीबड़े 

Ingredients:           

Ingredients for making Vada:

1. 2 cups Urad Dal  (Skinless)
2. ½ Cup Moong Dal  (Skinless)
3. 2 Teaspn. very finely cut Ginger
4. 2 green Chilies finely cut
5. 2 Tablespoon, Coriander leaves chopped
6. 6-7 leaves of Curry leaves or Mint leaves chopped
7. 3 Tablespoon full seedless raisins washed (remove little stem)
8. 1 Teaspn. cumin seeds + 1 teaspn. coarsely pounded
9. Oil good amount for deep-frying
10. Hot water mixed with salt to immerse the Vadas

 (Please Note: For making Plain Dahi Bade (Bare) सादे दही बड़े do not use the items in pink)
11.   8-9 cups Curd  (Yogurt)

12.   1,Teaspn. Black/Rock salt

13.   Salt to taste (Keep in mind that the Vadas were soaked in salt water)

14.   3 Teaspn. Zeera Masal

Kadhai

15.   1 Teaspn. Chili powder or to taste, (How hot you would like)

16.   ½ cup Green coriander chutney

17.   ½ cup Tamarind sweet, hot and sour chutney                                  

Method

Making Vadas
Wash both Dals till you see clear water, soak in room temperatur water for 5-6 hrs. grind in mixer with little water so that the paste can form peaks.  Turn into a mixing bowl, add item Nos 3 - 8 mix well. In Kadhai (deep frying pan) pre heat oil.  Keep a finger bowl with water in it. Dip your fingers in water. Place about 1 1/2 table spoon full batter on your palm. flaten it. make little hole in center as shown in picture, with your thumb in center. (Optional) this way it soaks more of curd mix and tastes better. You may just make it flat round too if you prefer. Slide the Vada slowly into the hot oil. Oil temperature  should be medium for first part of frying and then raise the the temperature, Turn side and fry till both sides of Vadas are  is golden brown. Remove from fire put on paper to absorb extra oil. 
If you want to serve them in near future, then immerse  them directly from fire to water with salt. leave for 1/2 an hr. ( If it is for later use. Store them in frig. Soak them in hot water one hour before use.)
Remove from water .press gently to squeeze out extra water. Dip in the curd mix. Leave for about 5-6 minutes. arrange in dish. Put little extra curd mix then arrange chutneys and spices as shown in picture. The tamarind chutney may be kept seperate so that it can be added as per individual liking.

Curd Mix for soaking vadas in : 
Churn the curd well, ( I prefer adding a few spoons of milk at this stage and no water to make it thin) Add item Nos. 12,13, 1/3 part of No. 14, 15,

Making of: 

Zeera Masala
Put on fire, a shallow fry pan, on medium fire roast, Cumin seeds one cup, when little blakish, add 1 teaspoon kutti Mirch  (flaked chillie) powder,  black salt/ rock salt one tea spoon, Hing 3 pinch, Roast nicely on slow fire till the ingredients become about black. Remove from fire. cool. Grind corsely ( not very fine). Cool and stor in bottle. Shelf life about a month.

Green Chutney, Black salt, Tamarind , Chili, Zeera Masala

Green Chutney:

2 cups coriander leaves        

6-8 cloves of garlic

1 cup raw mango paste

6-8 green chilies

1 tablespoon crushed ginger

salt to taste

little water

Grind all together to make chutney

Tamarind Chutney:

In a pan put a 1, teaspn oil, 1, teaspn. cumin seeds, fry till dark, add ½ teaspn or to taste chili powder, ½ teaspn cinnamon powder, ½ Teaspn. black pepper powder, rock salt (Black salt) add 2 cups tamarind pulp, 1 cup jaggery or to taste how sweet you want,  1 Teaspn. Salt. Boil all ingredients together for 10- 15 minutes ( add sufficient water to tamarind pulp to make it thin pouring consistency) taste to adjust to your taste, ,adding  or reducing quantity of chilies and jiggery.  Final stage it should be hot, sour and sweet. Cool and store in glass bottle.  Frig life more than 20 days.

       Urad Dal                        Moong Dal                                                  Tamarind Pulp