Dahi Wada

Most Indians love Dahi Wada as a dish in a chat party or as an accompaniment to a meal or even as a snack. Dahi Wadas are made and served differently in different parts of the country with a different topping or a tadka. While, all communities consider Dahi Wada as a delicacy, it is rare to find soft and fresh Dahi Wadas that melt in your mouth, I am sharing with you today the Sindhi way of making and serving Dahi Wadas and I hope you enjoy them as much as my guests do.
Ingredients:
• 1 cup Udad dal
• ½ inch piece ginger
• 1 green chilli
• ½ tsp cumin seeds
• Salt
• A few coriander leaves finely chopped
• Curds of 1 litre milk
• Juice of ½ a lemon
• Oil for frying
• Pepper, chilli powder and cummin seed powder to taste
Procedure:
Soak udad dal in water for 5 to 6 hours. Now grind with ginger & green chilli to fine paste. Add cummin seeds, juice of ½ lemon and salt. Mix well. Heat oil in kadai. Make small balls of mixture and deep fry till golden brown. The Wadas are now ready. Before serving boil water in a pan and in the boiling water add the Wadas and put off the flame and soak Wadas for 5 - 10 minutes till the Wadas are very soft. When cool squeeze out water from each wada. Blend curds, add salt and put in the wadas in an attractive glass bowl. Before serving add a little more blended curd and garnish it with cumin seed powder, red chilli powder, pepper and coriander leaves. Serve with tamarind & date chutney or green chutney (optional).