Soya Dahi Vada!!!

Recipe Source: www.tarladalal.com

Soyabeans are a rich source of protein, calcium and a horde of other minerals, making this a really healthy dish! Soak the soybeans overnight to make them easily digestible and to remove gas-forming substances from it. Fruit salt, which is available under the brand name "Eno" makes the vadas very light and fluffy. Remember to follow the exact instructions as given below when adding ingredients else the vadas will become hard.

Preparation Time: 15 Mins
Cooking Time: 15 Mins
Makes 10 dahi vadas

Ingredients:

For the vadas -
1/2 cup soyabeans, soaked overnight
1 1/2 tbsp urad dal, soaked overnight
1 green chilli, roughly chopped
2 tsp rice flour
salt to taste
2 tsp fruit salt (ENO)

For the masala curds -
1 1/2 cups thick low fat curds
2 tbsp low fat milk (99% fat free, readily available in the market)
a pinch of salt

Other ingredients -
1/2 cup Sweet & Sour Chutney to serve
1/4 cup Green Chutney to serve
1/2 tsp red chilli powder to serve
1 tsp roasted cumin seeds (jeera) powder to serve
2 tbsp chopped coriander for garnishing

Method:

For the masala curds:
Whisk the curds and milk together till smooth. Add the salt and mix well. Refrigerate to chill.

For the vadas:
Drain and wash the soyabeans and urad dal thoroughly. Drain again and blend in a mixer to a smooth paste along with the chillies adding a little water if required. Add the rice flour and salt and mix well. Sprinkle the fruit salt on the batter and sprinkle some water on it. When the bubbles form, mix gently and keep aside.

Heat a non-stick pan and when hot, pour 5 laddlefuls of the batter on it. In such a way that you get 5 vadas. Cover and cook on a low flame for 3 to 4 minutes. Turn upside down, cover again and cook for 3 to 4 more minutes. Remove the lid and cook on both the sides till they turn golden brown and crisp. Repeat to make 5 more vadas. Keep aside.

How to proceed
Just before serving, soak the vadas in a vesselful of water, drain and squeeze gently. Arrange the soaked vadas on a serving plate and pour the masala curds, sweet & sour chutney and green chutney over them. Sprinkle chilli powder and cumin seeds powder.

Serve immediately garnished with coriander.