RAINBOW DAHIVADA

 

Prep Time : 15 mins
Cooking Time : 15 mins
Serve : 8

INGREDIENT

Prep Time : 15 mins
Cooking Time :25 mins
Serve : 4


INGREDIENTS
Moong dal- 1 cup
Urad dal   -   1 cup

Ginger paste- 1 tsp
Green chilly chopped- 3 to 4
Coriander leaves chopped- 100 gm
Oil for frying
Salt to taste
Yogurt (thick fresh)- 2 cup
Black salt- 1 tbsp
Red chilly powder- 1 tbsp
Cumin seeds roasted- 1 tbsp
Sweet tamarind chutney -  2 tbsp
Green  - coriander chutney mix
Yellow  - tuemeric powder mix
Pink  - beetroot juice
White - classic creamy dahi



METHOD
Wash and soak the moong dal  ,urad dal for 3-4 hours and now add green chilly and ginger and grind to a fine paste.
Beat the batter very well till light and fluffy.
Add the salt and coriander leaves in the batter.
Heat the oil in a deep frying pan.
Make equal size balls and deep fry it in hot oil until crispy.
 Simmer it after we put all the vadas and cook in a medium flame until done.
 Now take out the vadas once done into a bowl of water and let them soak for 10 minutes.
Now press the vadas so that excess water is out. 
  Beat the yogurt and  divide into four parts.
Ad beetroot  paste in one part,green coriander chutney in second part , turmeric powder in third part and classic cream dahi in fourth part and  mix well and place the vadas in it.
 Sprinkle red chilly powder, black salt, roasted cumin seeds and garnish with sweet tamarind chutney,green coriander,pomegranate pearls and boondi.
Serve chilled.