Wednesday, November 30, 2011

Dahi Sprouted Greengram & Black Urad Vadas

Dunno whether you guys might be intrigued to see this mildly ugly black vadas submerged in tempered buttermilk,but they are truly addictive and quite irresistible vadas to enjoy simply as side dish with any sort of rice dishes,but we enjoyed those deep fried beauties as dahi vadas..Since there were some leftover sprouted moongs i simply combined with soaked black urad dals just to give a trial, but seriously they turns out absolutely prefect and crispy..Honestly when i served everyone at home,they dont even want to touch their plate with these black vadas,when i proposed them to have a spoon of this fritters with tempered curd, they thoroughly enjoyed having this dahi vadas and finished their plates very much quickly..Sending to my own event CWS-Moongbeans..


1cup Sprouted greengrams
1cup Black urad dal (soaked for two hours)
1cup Onions(finely chopped)
3nos Green chillies(chopped)
1tsp Fennel seeds (crushed)
Few Curry leaves(chopped)
Few Coriander leaves (chopped)
1tsp Ginger (chopped)
Salt as per taste
Oil for deepfrying

For Tempered Dahi:
2cups Buttermilk
1tsp Mustard seeds, urad dal
1tsp Grated ginger
Curry leaves
Few coriander leaves

Grind both urad dal and sprouted green grams without water,add the salt to the dals mixture,this help the dals to grind together well, now add the chopped onions, chopped green chillies, chopped ginger pieces, chopped curry leaves,crushed fennel seeds and chopped coriander leaves..mix everything well with your fingers..

Heat oil for deepfrying, take a small ball from the vada batter, drop gently one by one to the hot oil..deep fry the vadas until they turn brown, fry everything as small batches, drain the excess of oil with a paper towel..


Meanwhile let fry the mustard seeds, urad dal, grated ginger, curry leaves in hot oil and keep aside, beat the buttermilk and add the tempered spices and salt, mix well..take this tempered buttermilk in a shallow bowl and drop gently the fried vadas and add the coriander leaves and enjoy immediately..


You can serve this dahi vadas topped with any sort of chutney or with a dash of amchur powder..

34 comments:

Raji said... Reply To This Comment

Black is a beautiful colour and when combined with its contrast white, its a killer combination. Love these vadas..super duper good Priya !

Nalini's Kitchen said... Reply To This Comment

Yummy and delicious vada,we do make almost the same way and I made last week for my guests and wanted to link to your event,but due to hectic work I coudn't take the picture.

Jaleela said... Reply To This Comment

amazing priya. with greeangram super oooo super

Vrinda said... Reply To This Comment

Great healthy recipe Priya..Looks tasty...Nice garnish

Happy Cook / Finla said... Reply To This Comment

You call this ugly, oh no this lookssuper yumm.

Santosh Bangar said... Reply To This Comment

yummy mouthwatering vada

Namitha said... Reply To This Comment

OMG that looks way too tempting ! Sometimes people go with the look of the food :-)

julie said... Reply To This Comment

Yummilicious n lovely dahi vadas..
Ongoing Event -Christmas Delicacy (15 Nov-31 Dec 2011)
Erivum Puliyum

Nisha said... Reply To This Comment

Vadas look perfect , and using the sprouts is a great idea

sangee vijay said... Reply To This Comment

Interesting Dahi vada...looks super tempting...kalakiteenga Priya, intha month mattum evalo mung bean recipes in different forms...ungalala mattum eppadi mudiyuthu..gr8 !!!

Swathi said... Reply To This Comment

Dahi vada looks delicious Priya.

Paaka Shaale said... Reply To This Comment

Loved the power packed vadas. i can only imagine how it would have tasted :)

Mary said... Reply To This Comment

This sounds very interesting. I still have much to learn about the cooking of your country. I hope you have a great day. Blessings...Mary

Uma said... Reply To This Comment

Good idea of adding sprouted greengram with black urid dal. But addition of fennel is new. I usually wont add fennel for making vada. Is it for any specific reason priya?

Suja said... Reply To This Comment

Makes me drool..looks awesome

Shema George said... Reply To This Comment

Looks perfect...I love Dahi Vada...looks so tempting
LifeScoops

Puja said... Reply To This Comment

Love your creativity dear n the vadas look absolutely scrummy!
USMasala

Torviewtoronto said... Reply To This Comment

this looks fabulous
sent an email :)

Sensible Vegetarian said... Reply To This Comment

Yummy looking very innovative vada, love it.

Shri said... Reply To This Comment

My all time favorite!

Deeksha said... Reply To This Comment

healthy n mouthwatering platter.

Balakrishna Saraswathy said... Reply To This Comment

Very healthy indeed Priya :)

Priti said... Reply To This Comment

Lovely idea and looks yum ...

Chandrani said... Reply To This Comment

Healthy yummy vada, Priya.

Kalpana Sareesh said... Reply To This Comment

heights of invention too good..

R.Ramakrishnan said... Reply To This Comment

Hi, Came in through Babli. Delicious looking Dahi Vadas. Got my taste buds working overtime.

Prathibha said... Reply To This Comment

nice n yummy vadai..looks yumm

Kaveri said... Reply To This Comment

Yummy looking vadas.

Herbs & Flowers: Spring Onions

Sushma Mallya said... Reply To This Comment

Priya looks absolutely mouthwatering!

Shanthi said... Reply To This Comment

An interesting dahi vada

Roshni said... Reply To This Comment

Priya, Never tried vada with moong dal nor with black urad. Have to consider doing it. In the meanwhile, i have been thinking of making sambar vada or dahi vada for a while now. may be sometime this weekend :-)

Priya (elaichii) said... Reply To This Comment

healthy thayir vada. great work by giving the usual vada a little twist!

Viki's Kitchen said... Reply To This Comment

I too use whole blk gram in dosa and vada.....very flavorful. With dahi it looks flawless and delicious.

Archana said... Reply To This Comment

Looks good.