Crispy Dahi Vade A simple twist in the ever popular dahi vade makes it all the more tasty and irresistible This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 30 Mar 2021 in Recipes Course New Update Advertisment Main Ingredients Split skinless black gram (dhuli urad dal), Tata Sampann Chana Dal Cuisine Indian Course Snacks and Starters Prep Time 8-10 hour Cook time 11-15 minutes Serve 4 Taste Tangy Level of Cooking Moderate Others Veg Ingredients list for Crispy Dahi Vade 1 cup Split skinless black gram (dhuli urad dal) washed and soaked for 6-8 hours and drained 1/2 cup Tata Sampann Chana Dal washed and soaked for 6-8 hours and drained 1 teaspoon Cumin seeds 2-3 Green chillies finely chopped 1 inch Ginger finely chopped 1/4 Green chilli paste 1 1/2 teaspoons Black peppercorns crushed 1/2 teaspo to sprinkle Pink salt to taste Salt 1 1/2 tabl to garnish Fresh coriander leaves chopepd to deep fry Oil to serve Chilled sweetened yogurt to sprinkle Date and tamarind chutney to sprinkle Green chutney to garnish Spicy banana chips Method Put split black grams and Tata Sampann Chana Dal in a mixer jar and grind to a coarse paste. Transfer the mixture into a bowl. Heat sufficient oil in a kadai. Add cumin seeds, green chillies, ginger, green chilli paste, crushed black peppercorns, pink salt, salt and coriander leaves and mix well. Dip your hand in water, drop in small portions of the mixture into hot oil and deep-fry till golden and crisp. Drain on absorbent paper. For serving, put some yogurt in individual bowls and place a few vade on top. Sprinkle a little yogurt, date and tamarind chutney and green chutney over the vade. Sprinkle a little pink salt and coriander leaves. Crush banana chips and put them on top. Serve immediately. #Black peppercorns #Cumin seeds #Date and tamarind chutney #Fresh coriander leaves #Ginger #Green chilli paste #Green chillies #Green chutney #Oil #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article