Try This Dahi Vada Recipe With Your Favourite Protein-Rich Foods
Dahi Vada is a popular street food that is typically related to North Indian cuisines. They consist of yogurt, along with chutneys for taste, and are traditionally deep-fried. The recipe is about as straightforward as it sounds.
Chutneys add depth of flavor and texture and are popular in Indian cuisine. A thicker Yogurt and sauce are used to coat potsticker dumplings before they are served.
Dahi vada is often made for special occasions, such as Diwali, but also makes a great appetizer for a party.
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Ivory-colored skinned beans are traditionally used to make fluffy fritters. These include black gram, also known as urad dal or matte bean.
A perfect Dahi vada recipe begins with tender, puffy homemade fried lentil dough that is soaked in water, drained, and then covered in tangy yogurt.
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Both green coriander and sweet tamarind chutney are generously paired here, with a drizzle of each to bring the layers together.
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The result is a perfect blend of sweet and sour flavors, savory flavors, and spicy flavors in every bite.
On the day of your dinner party, you might start with a little trouble making the starter for Dahi vada, but take one bite of this delicious yogurt and chutney and you’ll be reminded why it was so worth it.
Ingredients For Dahi Vada
- 1 cup urad dal
- ¼ cup moong dal
- oil
- 1 tsp salt
- 1 chili
- 1-inch ginger
for soaking:
- 5 cup hot water
- ½ tsp salt
- ¼ tsp hing / asafoetida
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for sweetened curd:
- ½ tsp salt
- 2 cups curd (fresh & thick)
- 2 tbsp sugar
for serving:
- coriander
- chaat masala
- cumin powder
- tamarind chutney
- chili powder
- green chutney
- Boondi
Methods Of Making Dahi Vada
Soak and wash mung beans overnight and grind them very fine with a little water. Beat the batter well to make it light, fluffy, and airy. Add green chilies and ginger to it and mix well. Then form small, round balls by hand and place them on an oiled tray or baking sheet.
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First, dip the bottom of each vada in a bowl filled with cold water and let it soak for about 30 minutes. Then, heat oil to medium-high heat in a kadhai and carefully drop the flattened balls into the hot oil. Cook each batch for 10 minutes on low heat till golden brown before finishing with the rest of the batter. Finally, place them in a bowl of cold water and let them soak for another 30 minutes.
Place soaked vadas onto a plate. Add sweet curd and tamarind chutney over them. Finally, add the roasted cumin seeds and coriander leaves to top it off.
