Rice & Split Green Gram Lentil cakes in Yoghurt
(by Renuka Bhatia)
For the Wada
Ufri Khichadi – 1 cup
Gram Flour – ½ cup
Green chillies – 2 – 3 nos.
Asafoetida – pinch
Salt – to taste
Raisins – 7 – 8 nos.
Oil – for frying
For the topping
Coriander leaves – 2 tblsp.
Curd – 3 cups
Red chilli powder – ½ tsp
Cumin powder – ½ tsp.
1. Combine the Ufri Khichadi with gram flour and water to make a paste of pouring consistency.
2. Add asafetida, raisins and finely chopped green chillies and mix the batter well.
3. In a kadai, heat oil for frying. When hot, with the hand, pour medium sized balls of the batter for frying. The wadas should not be very large, as they will not get cooked in the centre. Fry till the wadas are golden in colour.
4. When done, remove the wadas and drain off the excess oil. Keep aside for a few minutes and soak each wada in water for a few minutes. (This is done for 2 reasons – firstly the hot oil retained in the wadas continues to cook the wada from inside- due to the absorption of oil; Soaking the wada in water prevents this. Secondly, soaking the wadas in water improves its absorbing consistency when curds are added)
5. In a separate container, beat the curds with water to form a thick flowing paste. Remove the wadas from the water lightly squeezing out the excess water without breaking the wada. Dip each wada in curd.
6. Place the wadas on a plate and top it again with beaten curds. Garnish with red chilli powder, cumin powder and finely chopped coriander leaves.
Dahi wadas are served cold. They can be served as an accompaniment to any meal or also be eaten as a snack anytime of the day.