Dahi Vada Recipe Simple And Tasty
Dahi vada recipe with little by little photos. This tasty snack encompasses fried urad dal dumplings dunked in a creamy whipped yogurt crowned with highly spiced and candy chutneys.
It is a famous North Indian snack this is made for the duration of unique events and festivals.
Dahi vada are a craze at domestic and I do lead them to at instances as they require a few prep paintings to be executed beforehand. Like making each the highly spiced inexperienced coriander chutney and candy tamarind chutney, getting ready the vada etc.
The North Indian dahi vada is made barely otherwise than the South Indian model. In the North Indian model of dahi vada, we simply upload the inexperienced chutney, saunth chutney (tamarind chutney) sprinkled with a few spice mixes.
In the South Indian model, the curd (yogurt) is spiced with a coconut+inexperienced chilli paste after which tempered. The South Indian dahi vada is referred to as as thayir vada. At domestic we opt for each the variations and the dahi vada recover from surely quickly.
In north India, there’s any other model of dahi vada And they’re referred to as as dahi bhalla.
Dahi Bhalla are once more barely special from Dahi vada. In dahi Bhalla, papdis (fried flour crispies), boiled potato cubes, and cooked chickpeas are brought which upload special textures, flavor, and taste to the Dahi Bhalla.
Both Dahi vada and Dahi Bhalla are famous North Indian snacks in addition to avenue food. They also can be served as a starter dish. They also are made for the duration of festive times like Diwali or Holi or every other unique occasion.
- Instructions For making Dahi vada Recipe
- Making Sweet Chutney
- Soak tamarind in water overnight or for 4-5 hours in a small bowl or pan.
- With your hands, squeeze the pulp from the tamarind in the same bowl or pan. strain the pulp and keep aside.
- Heat oil in a small pan. lower the flame & add cumin seeds and let them crackle.
- Add ginger powder, red chili powder, asafoetida.
- Stir and add the strained tamarind pulp. cook for 2-3 mins.
- Add the jaggery and salt and cook for 4-5 mins more. the mixture would thicken. let the saunth chutney mixture cool.
- When cooled, store the saunth chutney in an air-tight dry jar or container.
- Making Green Chutney
- Grind all the ingredients mentioned under the green chutney list with little water.
- Remove and keep aside in a small bowl.
- Making Batter For Dahi Vada
- First, pick and then rinse the lentils 3-4 times in water.
- Soak the lentils in enough water overnight or for 4-5 hours.
- Drain and add the lentils in a wet grinder.
- Also add chopped green chilies, chopped ginger, cumin seeds, and asafoetida.
- Add water in intervals and grind to a smooth batter.
- I used about 3 tbsp of water added in intervals while grinding the lentils.
- Take the ground batter in a bowl. stir the batter briskly for a couple of minutes. this makes the batter more light and fluffy.
- Add the raisins and chopped cashews along with salt. stir and keep aside.
- Frying Vada
- Heat a Kadai or pan with oil for deep frying.
- When the oil becomes medium hot, add spoonfuls of the batter to the oil.
- Don’t be in a hurry to turn them.
- When you see the vada becoming pale golden from the base and sides, you can turn them.
- Fry the vada till they become golden and crisp. drain on paper towels.
- Making Dahi Vada
- In another bowl take water. and add the vada to the water. soak them for 18-20 minutes.
- Take each vada and flatten and press between your palms to remove excess water.
- Place these vada in the serving bowl.
- Whisk yogurt till smooth. pour the yogurt over the vadas.
- Top with the green chutney and tamarind chutney as required.
- Sprinkle the red chili powder, roasted cumin powder, chaat masala, and black salt.
- Garnish it with chopped coriander leaves.
- Serve Dahi vada immediately or refrigerate and serve later.
For Making Vada – Makes About 35-38 Small Vada
▢1 cup urad dal
▢1 green chili – chopped
▢½ inch ginger – chopped
▢1 teaspoon cumin seeds
▢1 pinch asafoetida (hing)
▢3 tablespoon water for grinding the batter or as required
▢½ tablespoon raisins
▢8 to 9 cashews – chopped
▢salt as required – i added ⅔ teaspoon rock salt (sendha namak)
▢2 to 2.25 cups Curd (yogurt) – i made homemade curd made from 500 ml organic milk
▢½ to 1 teaspoon chaat masala or as required
▢¼ to ½ teaspoon red chili powder or as required
▢1 teaspoon roasted cumin powder
▢black salt or regular salt as required
For Tamarind Chutney
▢½ cup seedless tamarind – tightly packed
▢1.75 cups water
▢½ teaspoon ginger powder (saunth)
▢1 pinch asafoetida (hing)
▢½ teaspoon cumin seeds
▢¼ teaspoon red chili powder
▢7 to 8 tablespoon jaggery or as required – adjust as per your taste
▢rock salt or black salt or regular salt as required
▢1 teaspoon oil
For Green Chutney
▢2 cups coriander leaves
- ▢1 or 1.5 teaspoon anardana (dry pomegranate seeds) or ½ to 1 teaspoon amchur powder (dry mango powder)
▢½ tablespoon chopped onion (optional)
▢1 or 2 garlic cloves
▢salt as required
▢water as required
Tips for making dahi vada
To get a good soft urad dal vada, remember to soak the lentils overnight. Grind the batter really well with little water.
Also, remember to use fresh yogurt. I used homemade yogurt.
The chutneys can be made at home or brought ready-made.
You can also make the Dahi vada with just the sweet tamarind chutney and yogurt. The leftover green chutney and tamarind chutney can be refrigerated and served with other Indian snacks.
To make a no onion no garlic version of Dahi vada, just skip the garlic & onion in the green coriander chutney.
Few more tasty recipes for you Dahi vada Recipe
- Sev puri – a spicy, sweet, and tangy street snack from Mumbai.
- Bhelpuri – popular chaat snack made with puffed rice mixed with onions, tomatoes, assorted chutneys, etc
- Papdi chaat – popular North Indian street food recipe made with papers, boiled chickpeas, potatoes, pakoras, and curd
- Pav bhaji – a popular street food recipe from Mumbai consisting of spiced smooth mashed mix vegetables, served with lightly toasted buttered bread.
- Aloo Tikki – a popular North Indian snack of spiced, crisp potato patties.