Well, aren’t Dahi Vadas an ideal treat at any time of the day? Most of you turn to street vendors and restaurants to dive into this south Asian delicacy, and it’s a simple remedy for an evening craving, but did you know, Dahi vadas are a cakewalk even when you decide to make them at home?
That aside, the recipe to a mouth-watering serving of Dahi Vada is here to make your day and help you fight hunger on an evening when you want a street-style foodgasm but do believe in the health factor.
What you would need( Ideal for four servings)
- Urad dal(500 gms)
- Yogurt (2 cups)
- Baking Powder (½-1 teaspoon)
- Refined Oil(About 1 cup)
- Red chili powder (½ teaspoon)
- Black salt (½ teaspoon)
- Green Chilli (2-3 in number)
- Cumin seeds(2 tablespoons)
- Tamarind paste (2 tablespoons)
- Ginger (About 2 inches)
- Coriander leaves- washed and finely chopped (handful)
- Chaat Masala (1 tablespoon)
- Sugar (1 teaspoon)
- Salt(As per taste)
How To Make The Vadas
- Soak 500gms of urad dal through the night and then add water and ground it into a paste, making sure that it is consistent enough and adequately thick to help during the time of actually giving some shape to the vadas before frying. Add the baking powder and salt to the paste and beat it to form a fluffy batter.
- The next step is to get to pre-heating the oil while you give a lemon-ball structure to the already prepared batter. How? Place a plastic sheet on your palms and then work with a small amount of dough, slowly rolling it to give it a circular structure. The plastic sheet would help in accelerating the process as the batter won’t stick to your hands.
- Now, deep fry the dumplings in medium heat followed by frying them on low heat. After the frying process, place the balls in a bowl of water such that they soak it for about fifteen minutes. Fifteen minutes later, press the balls between your palms and let go of the excess water.
The Final Touch
Mix the curd with sugar and salt and add in Dahi Vada masala made by grinding dry roasted cumin seeds into a powder. Add coriander leaves garnishing along with ginger. Once done with the pl-century encyclopedia, which testifies to simplicity, that has helped it survive through the centuries. Dating, sprinkle the chat masala, the red chili powder, and cumin powder along with a dash of tamarind and green chutney.
Here’s a fun-fact as you taste the flavors of home-made perfection- a recipe to the dish first appeared in a 12th.
