Cool and Tangy Dahi Vada Recipe
Ingredients:
For the vadas:
- 1 cup urad dal (skinned black lentils)
- 2 tablespoons rice flour (optional, for crispiness)
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon black pepper
- 1/2 inch ginger, grated
- Salt to taste
- Oil for deep frying
- 2 cups thick yogurt (curd)
- 1/2 teaspoon roasted cumin powder
- 1/2 teaspoon red chili powder
- Salt to taste
- Tamarind chutney (store-bought or homemade)
- Green chutney (store-bought or homemade)
- Chaat masala (optional)
- Roasted cumin powder
- Chopped coriander leaves
- Wash the urad dal thoroughly and soak it in water for 4-5 hours or overnight.
- Drain the soaked dal and grind it in a blender or food processor to make a smooth and fluffy batter. Add a little water if needed.
- Transfer the batter to a mixing bowl and add rice flour (if using), cumin seeds, black pepper, grated ginger, and salt. Mix well to incorporate all the ingredients.
- Heat oil in a deep pan or a deep fryer over medium-high heat.
- Take a small portion of the batter and drop it into the hot oil, or shape it into small round discs using wet hands. Fry the vadas until they turn golden brown and crispy. Make sure to fry them evenly on all sides.
- Once the vadas are cooked, remove them from the oil using a slotted spoon and drain them on a paper towel-lined plate to remove excess oil.
- In a bowl, whisk the yogurt until smooth. Add roasted cumin powder, red chili powder, and salt to the yogurt. Mix well to combine the flavors.
- Take the fried vadas and soak them in water for 10-15 minutes. This step helps in making the vadas soft.
- After soaking, gently squeeze the excess water from the vadas and transfer them to a serving dish.
- Pour the prepared yogurt mixture over the vadas, ensuring they are well coated. You can adjust the amount of yogurt as per your preference.
- Drizzle tamarind chutney and green chutney over the yogurt-covered vadas. You can add as much or as little as you like, depending on your taste.
- Sprinkle some chaat masala, roasted cumin powder, and chopped coriander leaves over the vadas for extra flavor and garnish.
- Let the Dahi Vadas sit for some time to allow the flavors to blend together.
- Serve chilled as an appetizer or as a part of the main course. Dahi Vada is traditionally enjoyed during festivals and special occasions.
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