Navratri Dahi Vada recipe curd (yogurt) Vada for fasting, easy and tasty curd (yogurt) Bhalle at home during Navratri

Ingredients

• ½ cup Barnyard Millet
• 2 tbsp Curd, beaten, curd (yogurt)
• ¼ cup Sago pearl, soaked, Sabudana
• Rock Salt to taste
• ½ tsp Sugar
• 1 tbsp Sago pearls, soaked, Sabudana
• 2-3 Green chilli, chopped, green chilli
• ½ inch Ginger, chopped
• 2 tbsp Coriander leaves, chopped
• 4-5 Raisins, chopped
• ¼ tsp Fruit salt
• ½ tsp Oil
• Oil for frying
• 2 tbsp Curd, curd (yogurt)
• ½ cup Water
• Rock Salt to taste
• ½ tsp Sugar
• 2-4 Green chilli
• ¼ cup Coriander leaves
• ¼ cup Mint leaves
• 2-3 Cashewnut
• Rock Salt to taste
• 1 tbsp Curd, curd (yogurt)
• 1 ½ cup Curd, beaten, curd (yogurt)
• Rock Salt to taste
• 1 tsp Caster sugar
• 1 ½ tsp Oil
• 1 tsp Cumin seeds
• 5-6 Cashewnut
• 5-6 Raisins
• 1 Green chilli, slit into half, green chilli
• ½ tbsp Peanut
• Curd mixture, curd (yogurt)
• Green chutney
• Pomegranate pearls
• fresh Mint leaves

Steps

1. In a bowl, add barnyard millet, curd, and sago pearl.
2. Add rock salt to taste and sugar, transfer this into a grinder jar and grind it into a smooth paste.
3. Transfer the paste into a bowl, add sago pearl, green chilli, ginger, coriander leaves, raisins and mix it well.
4. In a small bowl, add fruit salt, oil and mix it well.
5. Transfer this mixture into a batter and mix it well.
6. Heat oil in a kadai, fry small portion of the batter in medium hot oil.
7. Fry the vada on medium flame until it’s cooked from inside.
8. Remove it on a kitchen tissue.
9. Dip the fried vada into the curd water and soak it for 15-20 minutes.
10. Now gently squeeze the vada’s and arrange in a serving dish.
11. Garnish it with curd mixture, green chutney on top of it.
12. Add pomegranate pearl, mint leaves and prepared tadka on top of it and serve.
13. In a bowl, add curd, water, rock salt to taste, sugar and mix it well.
14. Keep aside for further use.
15. In a bowl, add green chilli, coriander leaves, mint leaves, cashewnut, rock salt to taste and curd.
16. Transfer this into a grinder jar and grind it into a smooth paste.
17. Keep it aside for further use.
18. In a bowl, add curd, rock salt to taste, caster sugar and mix it well.
19. Keep aside for further use.
20. Heat oil in a non-stick pan, add cumin seeds and let it splutter well.
21. Add cashewnut, raisins, green chilli, peanut and saute it well.
22. Keep aside for further use.