UmmmmmmmmmmmUmmmmmmmmmmm…. Oops my tongue has already started twirling on writing the name as this snack has got a tangy flavour that lingers in your mouth for long, a combination of sweet and salty flavours will urge to prepare this snack, like dahi Vada the most popular North Indian snacks available as street food also in almost every part of northern India, imli vada also a member of the same family is another snack to relish…
It can be stored for days and consumed, pen down the recipe
Cooking time 45-50 mins
- 1 cup urad dal
- Water for soaking
- 1 green chilli
- oil for frying
For imli water
- 1/2 cup seedless tamarind
- 2 red chillies
- 1 teaspoon cumin seeds
- 1/2 fennel seed
- black salt
- pinch of asafoetida
- 1 tbsp ginger grated
- 5-6 tablespoons jaggery or as per taste few coriander leaves
- Water as required
- soak urad dal in water overnight or for 4-5 hours.
- Wash properly rinse of water, add green chilli and grind to a smooth paste by adding 3-4 spoons water in between or as requiredrequired.
- Whisk the batter so that it becomes light and fluffy, it will make the balls soft.
- Soak imli for 4-5 hours, after that squeeze the juice from the pulppulp.
- Heat oil in a pan pour mixture and fry till golden brown.
- In another pan add bit of oil, cumin seeds and let it splutter, now add saunf, grated ginger, break red chili in two pieces and add.
- Now add imli water and cook for 2-3 minutes, it will thicken, add salt and jaggery and cook for 5-7 minutes.
- Add water so that the paste is not too thick and cook for 2 minutes.
- Cool the mixture.
- Now add fried vada, coriander leaves in the tamarind mixture and keep aside for at least 1 hour so that vada gets completely soaked.
- Garnish with red chili and serve.