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Dahi vada recipe

dahi vada

Preparation time for dahi vada-90 minutes
Serving-8

Ingredients for dahi vada:

For Vada:

  • Split black gram(urad dal)-250 gm(Soak it for 8-10 hours in normal water)
  • Ginger(peeled and washed)-2 to 3 inch
  • Green chilli-2
  • Asafoetida(hing)-1/4 tsp
  • Cumin seeds-1/2 tsp
  • Salt-1/2 tsp
  • Cooking oil for frying

For Sserving:

  • Curd/yogurt(plain/unflavoured )-700 gm(whisked)
  • Green chutney
  • Tamarind chutney
  • Roasted cumin powder
  • Tomato ketchup
  • Black salt(kala namak)
  • Salt to taste
  • Bhujia sev for garnishing(optional)
  • Coriander leaves for garnishing

Green chutney recipe video-https://www.youtube.com/watch?v=6UDeO6D3roQ
Tamarind chutney recipe video-https://www.youtube.com/watch?v=MjtodYXJVQs

Method:

  • In a grinding jar: add soaked urad dal, asafoetida, green chilli, ginger, cumin seeds and little salt.
  • Add little water and grind it into thick smooth paste.
  • Take it out in a bowl and cover the bowl and leave it for 30 minutes.
  • Heat sufficient oil in a thick bottom pan, drop small amount of batter in hot oil to check the temperature of oil.
  • Put one tbsp of batter at a time to make one vada, repeat the process to make all the vadas.
  • Fry it on low-medium flame till it turns golden from both the sides(keep flipping).
  • Prick the vada with fork to cook it from inside.
  • Once the vadas turns golden, take it out on the kitchen towel and repeat the process to make remaining vadas.
  • Put the fried vada in lukewarm water and leave it for 15 minutes.
  • Gently squeeze all the soaked vada to extract the water from it and keep it aside.

Serving:

  • Put 2-3 vada in a serving bowl/plate and pour whisked or blended curd on it.
  • Add green chutney, red chutney and tomato ketchup on top.
  • Add roasted cumin powder, black salt, plain salt and little red chilli powder on the top.
  • Garnish with coriander leaves and sev bhujiya.
  • Dahi vada is ready to serve.

 

 

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