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Prepare the Curd:- |
1 |
Mix the curd, salt, sugar, red chili powder and chaat masala. |
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2 |
Mix well and keep aside in the refrigerator. |
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Prepare the Vadas:- |
3 |
Wash the urad dal. Soak the dal for atleast 3 hours. |
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4 |
Grind the urad dal with very little water till fine thick paste. (First grind without water then add water as required). Add 1/2 tsp salt. Mix well. Keep batter aside for 15 minutes. |
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5 |
Heat oil in a pan for deep frying. Mix batter well again. Deep fry the vadas pouring 1 tbsp batter each. |
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6 |
Let the vadas turn into a nice golden brown color. |
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7 |
Drain the vadas on a paper towel. |
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8 |
Soak the vadas in water for about 10 minutes. |
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9 |
Once soaked, they will double in size. |
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10 |
Remove each soaked vada and squeeze it between your psalms gently to remove excess water. You will see that vadas are now sightly flat shaped. In a serving glass dish, pour a thin layer of the prepared yoghurt. Arrange the squeezed vadas over the curd in the dish. |
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11 |
Pour remaining curd over the vadas. |
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12 |
Fill curd to cover all vadas. |
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13 |
sprinkle and make lines of paprika and chaat powder. |
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14 |
In between make lines of tamarind sauce. |
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15 |
Sprinkle top with coriander leaves. I made two serving dishes of it. (32 pieces total). Keep it in refrigerator for at least 2 hours. (Or prepare the previous day and keep refrigerated overnight). |
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16 |
Serve chilled!!! |
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Can you give me the recipe for tamarind chutney? Please.
Hi Suzan , I used readymade tamarind paste. You can look on the internet for the recipe from scratch 🙂
Hi Xanti,
Was looking for the recipe for beef rolls. Not able to find it.
Thanks v much.
Hi Francis , beef rolls recipe is on the first page of my website. The link to beef rolls is here
https://xantilicious.com/recipe/goan-beef-rolls/
Happy cooking 🙂