Thursday 16 October 2014

Dahi Vada

Our next in our Diwali special is Dahi Vada – it is a perfect side dish with any meal. Dahi Vada is an Indian chaat that you can enjoy it as a snack or as a part of meal. The yogurt for Dahi Vada is thick, creamy, chilled and sweetened with sugar and poured over the soft vadas. At the time of serving, green chutney and sweet chutney are spooned over them followed by a generous sprinkling of roasted cumin powder, red chili powder, chaat masala, black salt and coriander leaves. Having a Dahi Vada is like having explosion of flavors in your mouth.  


1 cup urad daal
1/2 cup moong daal
500 gm beaten curd
1 teaspoon black salt
1 teaspoon salt
1 tablespoon roasted cumin powder
1 teaspoon red chili powder
1 small pieces ginger
2 green chili
1 pinch hing

1.       Wash and drain the urad and moong daal and soak it in water for 4-5 hours

2.       In a mixer grinder, grind urad daal, moong daal, ginger, green chillies, hing and salt together and make thick paste
3.       Mix well the batter till it becomes light and fluffy. Add a little water if required

4.       Take a kadai and heat oil in it, once the oil is hot take a spoon and wet it little bit and scoop batter in  and pour it gently in hot oil
5.       Deep fry in hot oil on high flame till the vadas are golden brown in colour
6.       Take out the vadas on kitchen towel

7.       Soak the deep fried vadas in water for 40-45 minutes
8.       Just  before serving, take out the vadas from water and squeeze out the excess water
9.       Then take a bowl with little curd and soak vadas in it for 15-20 minutes
10.   After that take a serving plate and arrange vadas on it, then top it with beaten curd
11.   Garnish with green chutney, imli chutney, chilli powder, cumin powder, black salt and coriander leaves
12.   Now your Dahi Vada are ready to serve

Tip: You can make vadas in advance and can store it in refrigerator. Just make sure that you soak the vadas in lukewarm water for 40-45 minutes before serving.

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