Dhai Vada



1 cup Supreme Urad Dal
1 tsp Supreme Garlic Powder
1 tsp Supreme Onion Powder
½ tsp baking powder
Salt to taste
Water if required
Oil fry deep frying
Large bowl filled with water
1 kg greek yogurt
½ – 1 cup milk
2 tbsp sugar
1 ½ tsp Supreme Black Salt
1 tbsp Supreme Cumin Powder
1 tsp Supreme Chilli Flakes
1 tsp Supreme Chilli Powder

Supreme Tamarind & Date Chutney
Green chutney
Chopped coriander
Supreme Desiccated Coconut
Supreme Chilli Powder
Supreme Cumin Powder


In a frying pan, lightly toast cumin and chilli powder and flakes and set aside. Wash and soak lentil in plenty of water overnight. Drain, then add to a blender with garlic powder, onion powder, baking powder and salt. Blend until fluffy and smooth. Add a little water if required. Transfer batter into a bowl and beat it well for a minute to aerate. Heat oil over medium heat and keep large bowl of water ready to soak fried vadas. When oil is hot enough, gently drop a heaped teaspoon of batter into the oil. Fry until golden then remove from oil and drain on kitchen paper.  Then gently drop vadas into the bowl of water and soak for 20 minutes. Gently squeeze excess water and place on a serving plate. In another bowl whisk together yogurt, black salt, toasted chilli powder and chilli flakes, toasted cumin powder, salt, sugar and enough milk to get a thick pouring consistency. Pour generous amount of yogurt mix over the vadas and top with tamarind and date chutney, chopped coriander, chilli powder, cumin powder and desiccated coconut. Serve immediately or refrigerate and serve later.

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