Dahi vada (also known as Dahi Bhalla in Punjabi , Thayir Vadai in Tamil, Thayir Vada in Malayalam, Perugu Vada in Telugu, Mosaru Vade in Kannada, Dahi Bara in Oriya and Doi Bora in Bengali) is an Indian chaat, prepared by soaking vadas in thick dahi (yogurt)
The Marwaris use Moong Dal instead of Urad dal in making the vadas. It can be eaten both as a snack and a meal. When ever i cook in a bulk, i prefer making the vadas a day before. Refrigerate it in a zip pouch and then next day soak in hot water just before serving.
For best results, the vadas are soaked for at least a couple of hours before serving. To add more flavor, they may be topped with coriander or mint leaves, chili powder, crushed black pepper, chaat masala, cumin, green chillies etc. Sweeter curd is preferred in some places in India, especially in Maharashtra and Gujarat, although the garnishing remains the same. A combination of coriander and tamarind chutneys are often used as garnishments in addition to those mentioned above. With the onset of the festival of colors Holi, i decided making Dahi vadas for my family, as it is everyone’s favorite. Sharing the recipe of my melt in mouth dahi vadas….
Prep Time | 480 minutes |
Cook Time | 20 minutes |
Servings |
helping
|
- 1/2 cup Urad Dal lentils / split black
- 1/2 inch Ginger
- 3 Green Chillies
- 1 pinch Cooking soda soda / bi-carb
- 1 tsp Cumin seeds
- Oil for frying
- Salt as needed
- 1/2 tsp Red chilli powder :
- 1/2 tsp cumin Roasted powder
- 1/2 tsp Chaat masala - (i used Everest)
- 3 tbsp Coriander - ( finely chopped)
- 3 cups curd Beaten
- 4 tbsp Tamarind Dates chutney /
Ingredients
For Vadas:
For Garnishing :
For Serving :
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- Wash and soak Urad dal overnight.
- Drain water next day and grind the dal with ginger, green chillies and cumin seeds into a coarse batter.
- Add salt and soda bi-carb and set aside for 30mins.
- Heat oil in a wok, meanwhile mix the batter well with your hands to make it light and fluffy. Add little water only if required.
- Take a small bowl of water, wet your palm with it and take some batter in your hand and make a ball shape.
- As soon as the oil is hot, slowly drop down the batter ball into the oil and deep fry it till golden brown.
- Similarly make vadas with rest of the batter in batches.
- Drain them on an absorbent paper.
- Heat water in a large bowl.
- Soak the deep fried vadas in hot water for around 30mins.
- (PS: If the vadas are fresh then u can soak for about 20mins, but if the vadas were in fridge then you need to soak them for about 45 mins to make them soft and fluffy)
- Just before serving drain and squeeze water from the vadas.
- Arrange the squeezed vadas in a serving plate and pour fresh beaten curd all over them.
- Garnish them with finely chopped coriander, red chilli powder, cumin powder, chaat masala and tamarind chutney.
Your perfect condiment for the occasion is ready to be served!
Here's wishing all my readers and followers A Very Happy & A Joyous Holi !!!