last week i ate in an indian restaurant in berlin on a business
trip. the starter i had was new to me and absolutely delicious.

it was little balls of lentils & some chick peas covered in loads
of yoghurt/raita and little bits of tamarind sauce. the dish was
hardly warm and very refreshing.

i asked the waiter about it and he said this was a truely indian
recipe hardly avaiable anywhere in germany or europe.

does someone know this sort of dish and maybe could point
me to a recipe? that would be great! thx

bye


frank



http://tvc15.blogs.com

"Frank"  wrote in message 
news:f7iuv9$8p7$1@newsreader2.netcologne.de...
> last week i ate in an indian restaurant in berlin on a business
> trip. the starter i had was new to me and absolutely delicious.
>
> it was little balls of lentils & some chick peas covered in loads
> of yoghurt/raita and little bits of tamarind sauce. the dish was
> hardly warm and very refreshing.
>
> i asked the waiter about it and he said this was a truely indian
> recipe hardly avaiable anywhere in germany or europe.
>
> does someone know this sort of dish and maybe could point
> me to a recipe? that would be great! thx
>
> bye
>
>
> frank
>

Hi, Frank,

That sounds like dahi vada - dahi being the yoghurt sauce, and vada 
(sometimes spelled 'wada') being the lentil ball.

I have a few recipes for vadas (vadi is the plural, I believe).  This one is 
for the dahi vada that I believe you enjoyed.  If you want other vadi 
recipes (which you can eat with just chutney), let me know.  You can also 
get some very good mixes - GITS makes a good one if you want vadi but don't 
have the time.  I am not sure if GITS mixes are available in the UK, but my 
guess is they are.

Judy B - Rochester, NY, US

Dahi Vada



20 balls and serves 3-4


Vadas:


Soak 1 cup urad dal in warm water for 4-8 hours. Drain and process the dal 
in a food processor or blender to make a thick smooth batter. Add 1/2 tsp of 
salt and 2 finely chopped chillies to the batter and mix. Drop teaspoonfuls 
of batter into hot oil and deep fry to make golden-brown vadas. After 
frying, drop the vadas into a bowlful of warm water.


After soaking for a few minutes, remove each vada, press it between your 
palms to squeeze out excess water and then refrigerate them to chill.


Yogurt Sauce:


In a bowl, place 2 cups yogurt, 1 cup milk, salt to taste, 1 tsp sugar, 1/2 
tsp cumin seeds, 1 tbsp minced cilantro, 1/2 tsp coriander powder, dash of 
red chilli powder and 1/2 tsp chaat masala. Whip everything together into a 
smooth yogurt sauce. Chill till ready to serve.


To serve:



Simply place the vadas in a bowl and pour yogurt sauce on top. Add a 
spoonful of sweet chutney (such as tamarind or date chutney) and enjoy a 
tangy chaat.

"Frank"  wrote in message 
news:f7iuv9$8p7$1@newsreader2.netcologne.de...
> last week i ate in an indian restaurant in berlin on a business
> trip. the starter i had was new to me and absolutely delicious.
>
> it was little balls of lentils & some chick peas covered in loads
> of yoghurt/raita and little bits of tamarind sauce. the dish was
> hardly warm and very refreshing.
>
> i asked the waiter about it and he said this was a truely indian
> recipe hardly avaiable anywhere in germany or europe.
>
> does someone know this sort of dish and maybe could point
> me to a recipe? that would be great! thx

Sure it wasn't sagu (a mixture of root vegetables cooked with chilli and 
coconut and ginger) rather than lentils?

Something like that is served in a yoghurt sauce and is called 'Sabudhana 
vada'.

There's also something called 'dhai bata puri' which is puri (potato,  chick 
peas and chutney) balls served in  yoghurt sauce,  but it's sweet and hot 
and very much a Bombay speciality.

-- 
William Black


I've seen things you people wouldn't believe.
Barbeques on fire by the chalets past the castle headland
I watched the gift shops glitter in the darkness off the Newborough gate
All these moments will be lost in time,  like icecream on the beach
Time for tea.

thx judy, i´ll give it  try one the weekend,
sounds very much like the dish i had!

bye


frank



http://tvc15.blogs.com/

thank you william! but the german title of the dish
said lentils balls. why made me nosey and order it.

bye


frank



http://tvc15.blogs.com/

"Frank"  wrote in message 
news:f7iuv9$8p7$1@newsreader2.netcologne.de...
> last week i ate in an indian restaurant in berlin on a business
> trip. the starter i had was new to me and absolutely delicious.
>
> it was little balls of lentils & some chick peas covered in loads
> of yoghurt/raita and little bits of tamarind sauce. the dish was
> hardly warm and very refreshing.
>
> i asked the waiter about it and he said this was a truely indian
> recipe hardly avaiable anywhere in germany or europe.
>
> does someone know this sort of dish and maybe could point
> me to a recipe? that would be great! thx
>
> bye
>
>
> frank
>

Hi, Frank,

That sounds like dahi vada - dahi being the yoghurt sauce, and vada 
(sometimes spelled 'wada') being the lentil ball.

I have a few recipes for vadas (vadi is the plural, I believe).  This one is 
for the dahi vada that I believe you enjoyed.  If you want other vadi 
recipes (which you can eat with just chutney), let me know.  You can also 
get some very good mixes - GITS makes a good one if you want vadi but don't 
have the time.  I am not sure if GITS mixes are available in the UK, but my 
guess is they are.

Judy B - Rochester, NY, US

Dahi Vada



20 balls and serves 3-4


Vadas:


Soak 1 cup urad dal in warm water for 4-8 hours. Drain and process the dal 
in a food processor or blender to make a thick smooth batter. Add 1/2 tsp of 
salt and 2 finely chopped chillies to the batter and mix. Drop teaspoonfuls 
of batter into hot oil and deep fry to make golden-brown vadas. After 
frying, drop the vadas into a bowlful of warm water.


After soaking for a few minutes, remove each vada, press it between your 
palms to squeeze out excess water and then refrigerate them to chill.


Yogurt Sauce:


In a bowl, place 2 cups yogurt, 1 cup milk, salt to taste, 1 tsp sugar, 1/2 
tsp cumin seeds, 1 tbsp minced cilantro, 1/2 tsp coriander powder, dash of 
red chilli powder and 1/2 tsp chaat masala. Whip everything together into a 
smooth yogurt sauce. Chill till ready to serve.


To serve:



Simply place the vadas in a bowl and pour yogurt sauce on top. Add a 
spoonful of sweet chutney (such as tamarind or date chutney) and enjoy a 
tangy chaat.

"Frank"  wrote in message 
news:f7iuv9$8p7$1@newsreader2.netcologne.de...
> last week i ate in an indian restaurant in berlin on a business
> trip. the starter i had was new to me and absolutely delicious.
>
> it was little balls of lentils & some chick peas covered in loads
> of yoghurt/raita and little bits of tamarind sauce. the dish was
> hardly warm and very refreshing.
>
> i asked the waiter about it and he said this was a truely indian
> recipe hardly avaiable anywhere in germany or europe.
>
> does someone know this sort of dish and maybe could point
> me to a recipe? that would be great! thx

Sure it wasn't sagu (a mixture of root vegetables cooked with chilli and 
coconut and ginger) rather than lentils?

Something like that is served in a yoghurt sauce and is called 'Sabudhana 
vada'.

There's also something called 'dhai bata puri' which is puri (potato,  chick 
peas and chutney) balls served in  yoghurt sauce,  but it's sweet and hot 
and very much a Bombay speciality.

-- 
William Black


I've seen things you people wouldn't believe.
Barbeques on fire by the chalets past the castle headland
I watched the gift shops glitter in the darkness off the Newborough gate
All these moments will be lost in time,  like icecream on the beach
Time for tea.

thx judy, i´ll give it  try one the weekend,
sounds very much like the dish i had!

bye


frank



http://tvc15.blogs.com/

thank you william! but the german title of the dish
said lentils balls. why made me nosey and order it.

bye


frank



http://tvc15.blogs.com/

"Frank"  wrote in message 
news:f7iuv9$8p7$1@newsreader2.netcologne.de...
> last week i ate in an indian restaurant in berlin on a business
> trip. the starter i had was new to me and absolutely delicious.
>
> it was little balls of lentils & some chick peas covered in loads
> of yoghurt/raita and little bits of tamarind sauce. the dish was
> hardly warm and very refreshing.
>
> i asked the waiter about it and he said this was a truely indian
> recipe hardly avaiable anywhere in germany or europe.
>
> does someone know this sort of dish and maybe could point
> me to a recipe? that would be great! thx
>
> bye
>
>
> frank
>

Hi, Frank,

That sounds like dahi vada - dahi being the yoghurt sauce, and vada 
(sometimes spelled 'wada') being the lentil ball.

I have a few recipes for vadas (vadi is the plural, I believe).  This one is 
for the dahi vada that I believe you enjoyed.  If you want other vadi 
recipes (which you can eat with just chutney), let me know.  You can also 
get some very good mixes - GITS makes a good one if you want vadi but don't 
have the time.  I am not sure if GITS mixes are available in the UK, but my 
guess is they are.

Judy B - Rochester, NY, US

Dahi Vada



20 balls and serves 3-4


Vadas:


Soak 1 cup urad dal in warm water for 4-8 hours. Drain and process the dal 
in a food processor or blender to make a thick smooth batter. Add 1/2 tsp of 
salt and 2 finely chopped chillies to the batter and mix. Drop teaspoonfuls 
of batter into hot oil and deep fry to make golden-brown vadas. After 
frying, drop the vadas into a bowlful of warm water.


After soaking for a few minutes, remove each vada, press it between your 
palms to squeeze out excess water and then refrigerate them to chill.


Yogurt Sauce:


In a bowl, place 2 cups yogurt, 1 cup milk, salt to taste, 1 tsp sugar, 1/2 
tsp cumin seeds, 1 tbsp minced cilantro, 1/2 tsp coriander powder, dash of 
red chilli powder and 1/2 tsp chaat masala. Whip everything together into a 
smooth yogurt sauce. Chill till ready to serve.


To serve:



Simply place the vadas in a bowl and pour yogurt sauce on top. Add a 
spoonful of sweet chutney (such as tamarind or date chutney) and enjoy a 
tangy chaat.

"Frank"  wrote in message 
news:f7iuv9$8p7$1@newsreader2.netcologne.de...
> last week i ate in an indian restaurant in berlin on a business
> trip. the starter i had was new to me and absolutely delicious.
>
> it was little balls of lentils & some chick peas covered in loads
> of yoghurt/raita and little bits of tamarind sauce. the dish was
> hardly warm and very refreshing.
>
> i asked the waiter about it and he said this was a truely indian
> recipe hardly avaiable anywhere in germany or europe.
>
> does someone know this sort of dish and maybe could point
> me to a recipe? that would be great! thx

Sure it wasn't sagu (a mixture of root vegetables cooked with chilli and 
coconut and ginger) rather than lentils?

Something like that is served in a yoghurt sauce and is called 'Sabudhana 
vada'.

There's also something called 'dhai bata puri' which is puri (potato,  chick 
peas and chutney) balls served in  yoghurt sauce,  but it's sweet and hot 
and very much a Bombay speciality.

-- 
William Black


I've seen things you people wouldn't believe.
Barbeques on fire by the chalets past the castle headland
I watched the gift shops glitter in the darkness off the Newborough gate
All these moments will be lost in time,  like icecream on the beach
Time for tea.

thx judy, i´ll give it  try one the weekend,
sounds very much like the dish i had!

bye


frank



http://tvc15.blogs.com/

thank you william! but the german title of the dish
said lentils balls. why made me nosey and order it.

bye


frank



http://tvc15.blogs.com/