Badami Dahi Vade

Badami Dahi Vade
Badami Dahi Vade

INGREDIENTS

White lentils - 250 grams
Water - 800 milliliters
Cashew powder - 2 tablespoons
Almonds powder - 100 grams
Cumin - 1 teaspoon
Black salt - 1 teaspoon
Green chili - 1 tablespoon
Ginger - 1 tablespoon
Asafoetida - 1/4 teaspoon
Oil - for frying
Water
Coriander leaves - 40 grams
Mint leaves - 30 grams
Green chili - 2 tablespoons
Onions - 150 grams
Ginger - 30 grams
Black salt - 1 1/2 teaspoons
Lemon juice - 1 tablespoon
Tamarind pulp - 300 milliliters
Black salt - 1 teaspoon
Red chili - 1 teaspoon
Cumin powder - 1 teaspoon
Ginger powder - 1 teaspoon
Jaggery - 50 grams
Curd
Prepared tamarind chutney
Prepared green chutney
Chaat masala
Almonds

PREPARATION

1. In a bowl, add 250 grams white lentils, 800 milliliters water and soak for overnight.
2. Transfer this into a blender and blend it into a smooth paste.
3. Transfer this mixture into a mixing bowl, add 2 tablespoons cashew powder, 100 grams almonds powder, 1 teaspoon cumin, 1 teaspoon black salt, 1 tablespoon green chili, 1 tablespoon ginger, 1/4 teaspoon asafoetida and mix it well.
4. Heat sufficient oil in a heavy skillet and add a teaspoon of prepared mixture into the hot oil and deep fry these until it turns golden brown and crispy.
5. Transfer this into a bowl filled with water.
6. Soak for 15 - 20 minutes.
7. In a blender, add 40 grams coriander leaves, 30 grams mint leaves, 2 tablespoons green chili, 150 grams onions, 30 grams ginger, 1 1/2 teaspoons black salt, 1 tablespoon lemon juice and blend it into a smooth puree. Keep aside.
8. Take a deep pan, add 300 milliliters tamarind pulp, 1 teaspoon black salt, 1 teaspoon red chili, 1 teaspoon cumin powder, 1 teaspoon ginger powder and mix it well.
9. Bring it to a boil.
10. Add 50 grams jaggery and stir continuously until the jaggery is melted.
11. Bring it to a boil.
12. Remove it from heat and allow it to cool.
13. Take the prepared vade and top with curd, prepared tamarind chutney and prepared green chutney.
14. Sprinkle chaat masala on it.
15. Garnish with almonds.
16. Serve.

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