Dahi Vada
Dahi Vada Recipe
Dahi Recipe
One of the famous food of North India and extremely popular snack recipe is dahi vada. This is also considered as a street type food recipe which is made with the urad dal and soaked and dipped in yogurt. This dahi vada recipe has spicy, sweet, tangy flavor. The fluppy, soft texture of dahi vada easily dissolves in the mouth when served with creamy yogurt.
Cook Time :- 40mins
Cuime:- North Indian
Course Snacks, Starters
Diet :- Vegetarian
‘Dahi’ means yogurt and ‘vada’ means deep fried dumpling are mainly made during various festivals and different occasions. This dahi recipe can be served during the evening snack while gossiping with friends and family.The dahi vada is served with various Indian chutneys and topped with creamy yogurt. The green coriander chutney and sweet tamarind chutney are given over the top while serving .The right quantity of sour , sweet, spicy flavor must be balanced to give exciting and tempting taste to dahi vada recipe. Making of dahi vada recipe requires some time as it is a mouth watering delicious recipe.
I have shared various step by step making of dahi vada recipe from scratch, The result is terrific with excellent taste. A lot of nutrition is derived from yogurt and also from urad dal which is a great option for making dahi vada . So here is my easiest way to make this traditional recipe with very simple ingredients.
How to Make Dahi Vada?
Step1) Soaking of urad dal:- Firstly the urad dal need to be soaked overnight for 4 to 5hours in water.1 cup of urad dal in a bowl with 2 cups of water must be soaked.
Step2) Grinding:- Drain all the water using a strainer from the urad dal. Then in a blender or mixer grinder this urad dal must be given for grinding.
Step3) Various spices to be added in the mixture:- 1 teaspoon of ginger and cumin seed ,1 pinch of asafoetida, salt as per required. These spices must be added to the mixture of the urad dal for better taste. The consistency of the batter must be thick. It should not be very light or very thick.
Step4) Aerate the batter:- Then take the batter in a bowl and whip it with a whisk or spatula until it becomes soft and fluffy. Whip it for 3 to 4 mins as required.The more you whip it the more light, soft and fluffy it becomes.
Step5) Heat the oil:- In a frying pan, white oil like sunflower oil or soyabean oil is given and heat it properly to make the deep fry of the vada. The oil should not be cold or it should not be too hot.
Step6) Frying the Vada:- Now with the help of finger or spoon put the batter into the oil and fry it until it is golden brown in colour and crispy texture is noticed.
Step8) Soaking the vada in water :- Add the vada in water and allow it to soak for 15 to 20 mins. The vada will absorb water and its size will increase and colour will change.
Step9) Keeping aside of vada:- Pick the vada and press it with hands and keep aside on a bowel or tray and keep it for few minutes.
Step10) Preparation of dahi:- Take 400gms of homemade curd in a bowl and whisk it until it becomes blended smooth texture.The curd must taste sweet as well as sour, balanced must be there. Add black salt ,little sugar and chaat masala to the curd.
Step12) Arranging the vada:- After squeezing from the water ,arrange the vadas in a tray and keep it aside.
Step13) Pouring the curd:- Pour the curd which is whisked and beaten all over the vada until it is totally drenched.
Step14) Pouring of chutneys:- Then pour the chutneys over the vadas as per taste and requirements.
Step15) Serving of vadas:- Roasted cumin powder, chaatmasala, black salt is given on the top of the vadas before serving. Sev bhujia is also added before serving to add crispiness and greater taste.
1) Yogurt:- The yogurt used in making of dahi vada must be homemade to avoid excess sour taste, always use fresh yogurt.
2) Chutney:- The tamarind chaatney can be prepared at home and it can also be stored for a couple of days in refrigerator in an airtight container.
Ingredients.
1)For the batter of vada
> 1 cup of urad daal
> 1 teaspoon of chopped ginger
> Water as needed
> salt as required
2) For yogurt mix
> 400 gms of homemade yogurt
>1teaspoon of chaat masala or as required
>Roasted cumin powder 1 teaspoon
> Black salt as required
3) For Tamarind Chutney
>1/2 cup of tamarind
> Water as required
> 6 to 7 tablespoon of jaggery or sugar as required
>Black salt as per taste
> 1 teaspoon of oil
> 1/2 reaspoon of cumin seed ,ginger powder as required.
> ½ teaspoon of red chilli powder.
FAQs
How many days we can store the dahi vada batter in the fridge ?
Ans. Yes, you can store the batter in the fridge for maximum 2 days because the batter will turn sour if it is kept in the fridge for longer period of days.
Can I add rice flour and semolina in the batter ?
Ans. Yes, you can add rice flour and semolina to the batter and mix it very well. But see that too much semolina is not used as it will make it more harder.
Are dahi vada and dahi bhalla same?
Ans. No, They are not at all same. Dahi vada is served with cured, chutneys, chaat masala, sev bhujia. Dahi bhalla is served with additional chana, boiled potato cubes, extra added papdi which is a great Indian snacks.
Why do sometimes vada breaks while making ?
Ans. While making the batter, when the water is poured more and the consistency becomes imbalanced then the dahi vada breaks out and looses its texture.So the batter must be whisked and blended properly.
Can I keep the dahi vada in fridge ?
Ans. Yes, you can keep it ofcourse after squeezing the vada from water and keep it in the container for maximum 2 days. When required, assemble together the dahi vada with beaten curd and chutneys and serve it.
*You can read another amazing blogs
''Kaju Katli / Kaju Katli Recipe''
''Honey Chicken / Honey Chicken Recipe''
***Thank you***