Dahi vada is a snack which we all love and relish every time. Usually dahivada is made with urad daal, moong daal and some times even with gramflour. During Navratri, Janmashtami , Ekasdashi and on different religious fasting days lentil, rice and grains are not allowed to consume. Only few millets , spices and veggies are allowed during such fasting days.
I usually consume and make different recipe with rajgiri flour, kuttu aata and singhoda flour. Few snacks , rice and khichdi are made with sabudana and samu too. Sabudana khichdi is the most popular fasting recipe and most people just loves it if made perfectly.
Ingredients1 cup Sama Rice / Barnyard millet
5 medium Potatoes / Aloo boiled
3 Green chilies / Hari Mirch chopped
1.5 inch Ginger / Adrak chopped
3 tbsp Raisins / Kishmish
12 Cashew Nuts / Kaju
1 cup Sweet chutney / mithi chutney
1/2 cup Green chutney / hari chutney
1.5 tsp Cumin Seeds / Sabut Jeera
2 cup Yogurt / dahi
2 tsp Roasted cumin powder
1 tsp Pepper Powder / Kali Mirch
4 tbsp Pomegranate pearls /Anar ka dana optional
Enough cooking oil to deep fry / khane wala tel
Method* Wash samu / varai rice and add in a pressure cooker along with 3 cups of water.
* Pressure cook for 1 whistles on medium heat OR cook in a pan till it become soft
* Spread the cooked rice in a plate and mash with the back of a spoon.
* Now add peeled and grated potatoes, chopped ginger, chilies, cumin seeds, chopped cashews and raisin in the mashed samu rice and mix well.
* Grease your palms and make small round balls from the mixture.
* Heat oil in a deep wide pan and gently slide few balls in hot oil.
* Don't crowd the pan else they may stick together and break while flipping the sides.
* When one side get cooked then only turn the side and let the other side also get nice golden colour.
* Remove from the pan when done from both the sides and let them cool down for 10 minutes.
* In a bowl add some water (at room temperature )add some salt and soak the vada's in it for 10 minutes
* Now gently squeeze the vada's and arrange in a serving dish.
* Whisk the yogurt with 2 tbsp sugar and rock salt to taste.
* Add yogurt over the vada's and then drizzle some date chutney and mint chutney over them.
* Sprinkle some roasted cumin powder and pepper powder.