Spongy Dahi Vada-Dahi Bhalla-Super Soft Dahi Vada Recipe

by kabitaskitchen · Published February 13, 2015 · Updated April 30, 2016

Ingredients:

Urad Dal (Split)-200 gm
Curd/yogurt-400 gm
White bread slice-6 pcs
Ginger,green chilli paste-1 tbsp(2 inch ginger, 5 green chilli)
Green chutney-3 tbsp(Video available on my youtube channel@ http://youtu.be/l-8HkjGlYeY)
Tamarind juice-4 tbsp
Tomato ketchup-2 tbsp
Chopped dry fruits(any)-4 tbsp
Roasted masala powder-2 tbsp(Video available on my youtube channel @http://youtu.be/JQuXYiRqKEk )
Chat masala powder-1/2 tsp
Red chilli powder-1 tsp
Cooking oil for fry
Chopped coriander leaves
Salt to taste
Water

Method-

Soak the urad dal for 12 hrs.
Blend the soaked urad dal into thick smooth paste, add little water while blending.
Add garlic, chilli paste and 1 tsp salt into the batter and mix it properly.
Cut the bread slices into round shape using steel glass or anything else.
Add 1/2 tsp salt into the curd and whisk it well, keep it aside.
Turn on the flame and put a pan for frying, let the pan heat first.
Add sufficient oil into the pan and let the oil heat.
Turn on the other stove of the gas and heat a glass of water, put 1/2 tsp salt into water.
Drop a pinch of batter into the hot oil to check the temperature of oil.
Coat the round shaped bread slice with the urad dal batter properly and put it into the oil carefully.
On the other side, when the water starts boiling, turn off the flame.
Fry the vada on low heat till it turns brown (flip it in between).
Take it out on kitchen towel to absorb extra oil from the vada.
Make small holes into the vada using fork or toothpick.
Put the fried vada into the hot salty water and leave it for five minutes.
Squeeze it gently on your palms and put it into the curd/yogurt.
Place the vada gently in a serving plate along with the curd.
Add green chutney, tamarind juice and tomato ketchup on it.
Sprinkle little salt, roasted masala powder, chat masala powder and red chilli powder on it.
Decorate with chopped dry fruits, pomegranate seeds and coriander leaves.
Ready to serve.