Dahi Vada

Ingredients for Vada:

1/2 - 3/4 cup Black Gram seeds / Uddina bele

3-4 Curry leaves

4-5 Green Chillies

Small piece of Ginger

8-10 Cumin seeds

Pinch of Pepper powder

Pinch of Asafotida powder

Salt to taste

Oil

Ingredients for Dahi Gravy:

3-4 cups Curd / Yogurt

1 Red Chilly

1/2 tsp Black Gram seeds

1/4 tsp Mustard seeds

8-10 Cumin seeds

Pinch of Asafotida powder

2-3 Curry leaves

2-3 strands of Coriander leaves

1/2 tsp grated Carrot

Salt to taste

Recipe:

Soak the black gram seeds in water for about 3-4 hrs. Grind soaked black gram seeds, ginger into smooth paste by adding very little amount of water.

Put curd, salt in a vessel and mix them well. Put mustard seeds, black gram seeds, cumin seeds, 2-3 pieces of red chilly, 1 tsp oil in a pan. Once mustard seeds start spluttering add asafotida powder, curry leaves and keep them for few seconds. Add it to curd. Add finely chopped coriander leaves and grated carrot and mix well.

Chop green chillies and curry leaves into small pieces. Add chopped green chillies, curry leaves, pepper powder, asafotida powder, cumin seeds, salt to the vessel containing ground black gram seeds and mix them well.

Put 2 tsp oil in a clean plastic sheet and spread it. Take little amount of dough and place it over the plastic sheet. Make round hole at the center as shown in the picture below.

Keep oil in a thick bottomed vessel and heat it. Slide the vada to oil. Fry both the sides of vada. 

Put this hot vada into the curd mixture and keep them aside for about 2-3 hrs. 

Mix well and serve.

Avalakki Usli

Ingredients:

4 cups Beaten Rice / Avalakki / Poha

1 small Onion

1-2 Green Chillies

3-4 strands of Coriander leaves

Salt to taste

1 tsp Vangibath powder

2 tsp grated Coconut

4-5 Curry leaves

1/4 tsp Mustard seeds

1/2 tsp Black Gram seeds

1-2 tsp Peanuts / Ground Nuts

2-3 tsp Oil

Recipe:

Chop onion into medium sized thin pieces. Chop coriander leaves into small pieces. Cut green chilly into medium sized pieces as shown in the picture below.

Add mustard seeds, black gram seeds, peanuts and oil in a thick bottomed vessel/pan. Once it starts spluttering, add curry leaves, chopped green chillies, onion and pinch of salt. Fry them for around 4-5 minutes, until onion turns golden in color. Add vangibath powder and fry them for few seconds. Add grated coconut and fry them for about 30-40 seconds.

Add 2-3 cups of water to the beaten rice, mix it little bit and drain the water.

Add this beaten rice, salt and mix them well. Keep the usli in low flame for about 2-3 minutes. Garnish with chopped coriander leaves, mix well and serve hot.