Dahi Vada Recipe
Published : 02 Mar 2018, 18:34
Dahi Vada is a lip-smacking Indian delicacy, which can be prepared using some easily available ingredients in your kitchen.
Dahi Vada is a famous side dish of North India. Made with lentil and yogurt, this easy-to-make recipe is loved by people of all age groups. This recipe is a melange of spices, chutney, crunchy vada, yoghurt and freshly chopped coriander. The addition of yoghurt amps up the health quotient of this recipe, as it is easy to digest and is healthy. It tastes best when served with a dinner or lunch meal.
In fact, if you are someone who is planning to shed some weight by tweaking diet plan then this makes for a wholesome delicious delight.With festivals around the corner, this makes for a delicious side dish. If you have sudden guests dropping by and you are not in mood to prepare something elaborate, then this makes for a delightful side dish and we bet your guests will love this delectable surprise.
You can add your own twist of flavours to this recipe, however, the basic recipe will remain the same. You can just tweak some spices as per your taste preference and enjoy the delicious flavour of this traditional recipe. So try this delicious recipe today and impress your family and friends with your cooking skills.
Ingredients of Dahi Vada:
500 gm urad dal
1/2 teaspoon baking powder
2 cup yoghurt (curd)
1/2 teaspoon powdered red chilli
1/4 teaspoon black salt
salt as required
1 cup refined oil
1 teaspoon sugar
2 tablespoon cumin seeds
1 tablespoon chaat masala
2 inches ginger
1 handful chopped coriander leaves
2 green chilli
2 tablespoon tamarind paste
How to make Dahi Vada:
Wash and soak the urad dal for overnight and grind to a fine paste adding very little water. The batter should be thick.Beat the batter very well till light and fluffy. Add the salt and the baking powder and beat well again.
To test whether the batter is ready or not, slowly drop the batter in a glass of water. If the batter floats on the top, it is ready, if not you need to beat it more. Pre-heat oil in a deep frying pan, place a plastic sheet in your palm. Wet the plastic sheet and place a little batter and shape like a big lemon sized ball.
Flatten the top of the ball with wet fingers and drop slowly into the hot oil. Deep fry on medium heat for sometime and then fry on low heat till golden brown. Remove these deep fried vadas into a bowl of water and let them soak for 15-20 minutes.Remove and gently press between your palms so that excess water oozes out. Keep them aside. Finish making vadas with the rest of the remaining batter and put them in water like you did for the earlier batch.
Pass the yoghurt through a sieve to ensure that there are no lumps. Add in the sugar and salt and mix well.To make the dahi vada Masala: Dry roast the cumin seeds till lightly brown and fragrant. Grind to a smooth powder.
Finely chop the green chilies and coriander leaves. Scrap the ginger clean. Wash and cut into juliennes. To serve, place the vadas in a serving bowl and pour the curd mixture evenly all over the vadas, covering them completely. Sprinkle chat masala powder, red chilli powder and cumin powder. Also put a spoon of tamarind and green chutney.
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