| Created by | Spinneys |
| Prep time | 35 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | Indian |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 855 |
| Fat | 57g |
| Saturates | 11g |
| Protein | 13g |
| Carbs | 58g |
| Sugars | 13g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFWash the dals twice, then soak in 750-900ml of water for 4-5 hours or overnight.
Drain the water. Place the dals into a mixer or blender and blitz until it forms a smooth creamy texture. Add a little water as needed while grinding.
Once smooth and creamy, pass through a fine mesh sieve. Place it in a mixing bowl.
Chop the chillies and grate the ginger, then add them to the dal mixture along with sea salt to taste.
Mix well and whip it using a spatula for 2-3 minutes till the mixture becomes light and fluffy. Add 1-2 tbsp of water if needed.
Heat the oil for deep frying.
Drop 1 tbsp of batter into the hot oil using a spoon or wet fingers, fry 3-4 vadas at a time until golden brown, then remove and drain on paper towels. Repeat till the batter finishes.
Place the yoghurt and a little salt in a bowl. Whisk it using a spoon, add 125ml of water, mix it well until a thick buttermilk-like consistency is achieved. Set aside.
Add warm water into a large bowl, then soak the fried vadas in the water for 10-15 minutes.
Now take each vada between your palms and squeeze out all the excess water gently and keep aside.
In a small bowl, add the red chilli powder and cumin, and mix it well, keep aside for garnishing.
To serve, arrange 3-4 vadas on a plate, pour the yoghurt mixture over and top with the chutneys.
Sprinkle a few pinches of the spice mixture over it, then garnish it with the chopped coriander, pomegranate rubies and sev.
