Dahi Vada Recipe

Dahi Vada Recipe

Ingredients: For the Vada:

1 cup urad dal (split black gram), soaked for 4-5 hours

1 tsp cumin seeds

A pinch of asafoetida (hing)

Salt to taste

Oil for deep frying


For the yogurt mixture:

2 cups thick yogurt (curd), whisked until smooth

1/2 tsp roasted cumin powder

1/2 tsp red chili powder

1/2 tsp chaat masala

Salt to taste

1 tsp sugar (optional)


For garnishing:

Tamarind chutney

Green chutney (mint/coriander chutney)

Fresh coriander leaves, chopped

Pomegranate seeds (optional)

Sev or boondi (optional)


Instructions:

1. Prepare the Vada:

Drain the soaked urad dal and grind it into a smooth paste with very little water.

Add cumin seeds, asafoetida, and salt to the batter. Mix well and beat the batter for a few minutes to make it light and fluffy.

Heat oil in a deep pan. Wet your hands, take small portions of the batter, and gently shape them into round or oval balls. Fry these in medium-hot oil until golden and crisp.

Remove the vadas from oil and drain on paper towels. While still warm, soak the vadas in warm water for about 10-15 minutes. They will soften and become spongy. Gently squeeze out excess water from the soaked vadas.



2. Prepare the Yogurt Mixture:

Whisk the yogurt with salt, sugar (optional), roasted cumin powder, and a little water to get a smooth consistency.



3. Assemble the Dahi Vada:

Place the soaked vadas on a serving plate. Pour the whisked yogurt generously over the vadas, covering them completely.

Drizzle tamarind chutney and green chutney on top.

Sprinkle a little red chili powder, roasted cumin powder, and chaat masala over the vadas.

Garnish with fresh coriander leaves, pomegranate seeds, and sev or boondi.



4. Chill and Serve:

Let the dahi vadas chill in the refrigerator for at least 30 minutes before serving. They taste best when served cold.



Enjoy your delicious, tangy, and sweet Dahi Vada!

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