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Dahi Vada (Mosaru Vade)
- Duration: 30 minutes plus soaking time
- Serves: 6 people
Spice Level: Medium
To get that right succulent texture, the vadas need to be pre-soaked in the curd mixture. The mixture itself needs to be slightly thicker than buttermilk so that the vadas can happily soak in it and become well and soft. Soaking the vadas for at least 3 to 4 hours before serving is a good idea.
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‘Mosaru’ means ‘curd’ in Kannada, and Mosaru Vade has remained one of Karnataka’s favourite evening snacks for ages. The authentic dish used to be a favourite among children, and mothers would typically begin preparing for the dish around noon to have it ready for children returning from school. Today, it is popular across India, and across all age groups. Its Tamil and Malayali versions are called ‘Thayir Vadai’, while its Telugu name is ‘Perugu Vada’. The north Indian cousin is well-known as ‘Dahi Vada’. Within Karnataka itself, one would find many versions of the Mosaru Vade, both sweet and savoury.
- Urad dal (black gram) (1½ cups)
- Rice (chawal) flour (2 tbsp)
- MTR Kali Mirch (Black Pepper) Powder (½ tsp)
- Salt (to taste)
- Oil (for frying)
- Dahi (curd) (2 cups)
- Water (½ cup)
- Ginger paste (½ tsp)
- MTR Lal Mirch Chilli Powder (¼ tsp)
- MTR Jeera (Cumin) Powder (¾ tsp)
- MTR Chat Masala (¼ tsp)
- Hara dhania (coriander leaves), finely chopped (1 tsp)
- Wash the dal thoroughly and soak in water for about 4 hours.
- Using minimum water, grind the dal into a smooth paste. Transfer the dal paste to a bowl.
- Add the rice flour, salt and pepper to the dal paste and mix well.
- Heat oil in a kadhai on a high flame till it starts to give off smoke. Wet your palms with water and place a tablespoon-full of the batter on your palm. Pat out an even-shaped vada and then gently drop it into the hot oil. Fry the vada till it turns golden brown.
- Repeat the process till the entire batter has been fried into vadas.
- Drop the vadas into a vessel containing lukewarm water and allow them to soak in the moisture till they become soft.
- In another bowl, beat the curd and add the ginger paste and salt to it. Mix well.
- Squeeze out the excess water from the vadas and add them to the beaten curd. Set aside the Mosaru Vade for 3 to 4 hours.
- Before serving, sprinkle some of the MTR Lal Mirch/Red Chilli Powder, the MTR Jeera (Cumin) Powder, and chaat masala on the dish and garnish it with hara dhania.