Dahi Vada is a popular north Indian dish which is made during special festivals and occasions. It consists of fried urad dal dumplings dipped in whipped yogurt. The sweet-sour tamarind chutney and spicy green chutney compliments the taste. Adding cumin powder just before serving can add up the taste and aroma of the dish.
INGREDIENTS-
For making Vadas:
1 cup urad dal
1 green chili (chopped)
1/2 inch ginger (chopped)
1 pinch asafoetida (Hing)
Water for grinding the batter (as required)
2 cups of yogurt (Dahi)
1 teaspoon of chaat masala
1/2 teaspoon of red chili powder
1 teaspoon of roasted cumin powder (bhuna jeera powder)
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| Dahi Vada |
For tamarind chutney:
1/2 cup seedless tamarind
1 cup of water
1/2 teaspoon ginger powder
1 pinch asafoetida (Hing)
1/4 teaspoon red chili powder
7 to 8 tablespoon jaggery
Salt as required
For green chutney:
2 cups coriander leaves (dhania patti)
1/2 tablespoon chopped onion
2 or 3 garlic cloves (Lahsun)
1 teaspoon amchur powder
Salt and water as required
How to make the recipe:
Preparation of Dahi Vada- Wash the urad dal few times and soak it for 4-6 hours.
Making tamarind chutney-
1. Soak the tamarind in water for 4-5 hours in a bowl. Then squeeze the pulp from the tamarind and strain it.
2. Heat oil in a pan and add cumin seeds.
3. Then add ginger powder, red chili powder, and asafoetida.
4. Now add the strained tamarind pulp and cook for 2-3 minutes.
5. Next, add the jaggery and salt as required and cook for more 4-5 minutes.
5. Now let the chutney cool and then store it in a jar.
Making green chutney-
1. Grind all the ingredients mentioned under the green chutney list with little water.
2. Remove and keep aside in a small bowl.
Making batter for Dahi Vada-
1. Wash the urad dal 3-4 times and soak it for 4-6 hours.
2. Drain the dal and put in a grinder. Then add chopped green chilies, chopped ginger, cumin seeds, and asafoetida.
3. Now add water in intervals and grind to a smooth batter.
4. Then take out the batter in a bowl and stir it for few minutes to make the batter light and fluffy.
Frying Vada-
1. Heat the oil in a kadhai (pan), when the oil becomes medium hot add spoonful of batter in the oil.
2. When the Vadas become golden from the base and sides then turn it.
3. Fry the Vadas till they become golden and crisp and then take them out.
Making Dahi Vada-
1. In a bowl take water and add the Vadas to the water. Soak them for 15-20 minutes.
2. Then take the Vadas and press between your palms to remove the extra water.
3. Place the Vadas in a serving bowl and pour the yogurt over the Vadas.
4. Now top the Vadas with green chutney and tamarind chutney as required.
5. Then sprinkle red chili powder, roasted cumin powder, chaat masala, and black salt.
6. Garnish with chopped coriander leaves. Refrigerate it for some time and serve later.
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