Fruit Dahi Vada
This is a very opulent and flavorful Vada recipe thatís wonderful on feast menus. Not only is the taste excellent, the texture is made so nice by the fruit and nuts. Floating in roasted cumin yoghurt dotted with dried red cranberries, this is a smashing prep to place before the Deities.
Urad dal (Black gram), 2 Cups
Jalapenos, minced, 3
Ginger, minced, 2 Tablespoons
Raisins, 2 Tablespoons
Almonds, diced, 15
Dates, minced 6
Baking Powder, 1/3 Teaspoon
Coriander leaves, fresh, 2 Tablespoons
Salt, To taste
Cumin, roasted and ground, 1 Tablespoon
Yoghurt, thick, 1 Pint
Apple (sweet), 1/2
Dried Cranberries, 3 Tablespoons
Cayenne, 3/4 Teaspoon
Ghee, For frying
Soak the urad dal in water overnight, then drain. Put in a blender with scant water and grind into a fine paste. Add to the dal paste the minced jalapenos and ginger, chopped almonds and dates, raisins, cranberries and baking powder and blend well. Heat the ghee to medium hot in a wok or deep pan.
Lightly butter or oil your hands. Place a heaping tablespoon of the vada batter into one hand and use your finger to poke a hole through the middle, like a donout. Drop the vada into the hot ghee, cooking only a few at a time so they don't stick together.
When fried to a crisp golden brown, remove and set aside. When all are fried, soak them in water for 15 minutes, then carefully expel the excess water out of each vada by squeezing between your palms.
Mix together the remaining ingredients in the yoghurt, blend in a few cranberries, and place the vadis in the yoghurt bath. Cover each one completely. Let them sit for 30 minutes, then offer.
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