Vrat Dahi Vade Recipe

Ingredients
For Batter
½ cup Barnyard Millet,
2 tbsp Curd, beaten,
¼ cup Sago pearl, soaked,
Rock Salt to taste,
½ tsp Sugar,
1 tbsp Sago pearls, soaked,
2-3 Green chilli, chopped,
½ inch Ginger, chopped,
2 tbsp Coriander leaves, chopped,
4-5 Raisins, chopped,
¼ tsp Fruit salt,ल्ट
½ tsp Oil,
Oil for frying,

For Soaking
2 tbsp Curd,
½ cup Water,
Rock Salt to taste,र
½ tsp Sugar,

For Chutney
2-4 Green chilli,
¼ cup Coriander leaves,
¼ cup Mint leaves,
2-3 Cashewnut,
Rock Salt to taste,
1 tbsp Curd,

For Curd Mixture
1 ½ cup Curd, beaten,
Rock Salt to taste,
1 tsp Caster sugar,

For Tadka
1 ½ tsp Oil,
1 tsp Cumin seeds,
5-6 Cashewnut,
5-6 Raisins,
1 Green chilli, slit into half,
½ tbsp Peanut,

For Garnish
Curd mixture,
Green chutney,
Pomegranate pearls,
fresh Mint leaves,

Process

For Batter

In a bowl, add barnyard millet, curd, and sago pearl.

Add rock salt to taste and sugar, transfer this into a grinder jar and grind it into a smooth paste.

Transfer the paste into a bowl, add sago pearl, green chilli, ginger, coriander leaves, raisins and mix it well.

In a small bowl, add fruit salt, oil and mix it well.

Transfer this mixture into a batter and mix it well.

For Frying
Heat oil in a kadai, fry small portion of the batter in medium hot oil.

Fry the vada on medium flame until it’s cooked from inside.

Remove it on a kitchen tissue.

Dip the fried vada into the curd water and soak it for 15-20 minutes.

Now gently squeeze the vada’s and arrange in a serving dish.

Garnish it with curd mixture, green chutney on top of it.

Add pomegranate pearl, mint leaves and prepared tadka on top of it and serve.

For Soaking
In a bowl, add curd, water, rock salt to taste, sugar and mix it well.

Keep aside for further use.

For Chutney
In a bowl, add green chilli, coriander leaves, mint leaves, cashewnut, rock salt to taste and curd.

Transfer this into a grinder jar and grind it into a smooth paste.

Keep it aside for further use.

For Curd Mixture
In a bowl, add curd, rock salt to taste, caster sugar and mix it well.

Keep aside for further use.