Oilfree Dahi wada

Time: 1 hour (excluding soaking and fermentation time)
Serves: 4 to 5 persons

Ingredients:
vada::
1 cup Urad Dal
1 inch ginger piece
few curry leaves
2-3 green chilies
Salt to taste
2 cups Buttermilk + little salt
Other ingredients:::
3 cups cold Yogurt
Salt to taste
Sugar to taste
Cumin powder
Green chutney (click for the recipe)
Tamarind and jaggery chutney (optional) (click for the recipe)
Red chili powder
black pepper powder
Salt to taste

You will need nonstick Appe pan to make it oil free (or almost oilfree)


Method:
1) Soak Urad dal for atleast 10 hours. Grind alongwith ginger, green chili, curry leaves and salt. While grinding, add some water. The consistency should be medium. The texture should be slightly coarse.
2) Cover the batter for 5 to 6 hours for fermentation. Beat the batter well.
3) Heat appe pan. Turn heat to low. Add just one drop of oil in each mould. Fill the moulds with batter. Cover and cook for few minutes.
4) When the surface is not wet (that means the batter on the surface is cooked), then turn the sides and cook on the other side, covered.
5) When both sides are cooked, poke with a knife and check if the core is cooked or not. If you find wet batter on the knife then cook further.
6) When appe are done, remove into plate and fill the pan again with batter and follow the same process.
7) After 5 minutes of removing cooked appe, immerse them into buttermilk. Leave there till you are done with next batch. Likewise follow the same procedure and finish all the vadas.
8) When you are ready to serve, whisk the yogurt. Add salt and sugar to taste.
Arrange vadas into serving plates. Drizzle yogurt. Sprinkle salt, pepper, red chili powder, cumin powder, green chutney and sweet and sour chutney.
Serve.

Tips:
1) I have added just a drop of oil in each mould. However, if you don't want to add it and make it completely oil-free, that is also fine.

Source: Cookery show