Whole Black Gram Dahi Vade

Name: Whole Black Gram Dahi Vade
Total time: 2400 s
Yield: 7-8 servings
Cuisine: Indian
Ingredients: 1 1/2 cups Blackgram or Urad Daal or Kaali Maash; 1 tsp Salt or to taste; 1 chopped Onion; 2 chopped Green Chillies; 1 small bunch chopped Coriander Leaves; 1 " grated Ginger; FOR THE CURD MIX-; 1 kg thick homemade Curd; 1 tsp Salt or to taste; 1 small bunch chopped Coriander Leaves; 2-3 chopped or whole Green Chillies; 1/2 cup water; 2 tbsp Oil; 1 tsp Cumin Seeds; 3-4 Dry Red Chillies; 2 sprigs Curry Leaves

ZMA @zesty5

#SD1
#cookpadindia
Dahi Vade is a popular favourite of everyone from the City in Ramadan. In fact this one is similar to the Dahi Badey with plain split Urad Daal. The only difference being the use of Sabut Kaali Maash or Whole Black Gram Lentils in this version of it. This is my innovative twist to this famous Starter dish from Hyderabad. Made in Ramadan for Iftaar all over the City and even at the roadside eateries and hotels. These are equally delicious and desirable. These are light and airy soaking all the Yoghurt mix and just melts in your mouth. Enjoy these lip-smacking Dahi Vade as a Brunch or an evening snack on any given day with your loved ones and friends.

The rest of the recipe remains the same with no changes whatsoever. The Whole Lentils make a big difference to the overall look of the dish. It is more creamier and flavourful. The taste also has a uniqueness to it. All in all these Whole Black Gram Lentils are a great option for the Dahi Vade other than the old one used which is plain Split Black Gram Lentils or Sabut Urad daal or Whole Black Gram.

Happy Hyderabadi Cooking Everyone!
Enjoy Cooking with Zeen!

ZMA @zesty5

Happy Hyderabadi Cooking Everyone!
Enjoy Cooking with Zeen!

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Ingredients

35-40 minutes

7-8 servings

1 1/2 cupsBlackgram or Urad Daal or Kaali Maash
1 tspSalt or to taste
1chopped Onion
2chopped Green Chillies
1small bunch chopped Coriander Leaves
1" grated Ginger
FOR THE CURD MIX-
1 kgthick homemade Curd
1 tspSalt or to taste
1small bunch chopped Coriander Leaves
2-3chopped or whole Green Chillies
1/2 cupwater
FOR THE TEMPERING-
2 tbspOil
1 tspCumin Seeds
3-4Dry Red Chillies
2 sprigsCurry Leaves

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Steps

35-40 minutes

1

Soak dal in enough water for at least two hours or more if possible. Grind it into a thick batter by adding little water. Add all the other ingredients mentioned for the batter except the Curd. Mix in Salt as required. You can add little water to it as it is very thick but do not add more. Keep the Curd ready by adding the Green chillies and Coriander Leaves both finely chopped. Meanwhile start frying the Badey. You need to drop medium sized balls in hot Oil. Fry until golden brown and done.
2

Transfer them immediately to the Curd mixture. This is important as they will become spongy and fluffy by soaking in the Curd. In this way they will be soft and supple. And just melts in your mouth.
3

Temper with all the ingredients mentioned under it. Mix well and it's all ready to be enjoyed. Yum!

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Cooksnaps

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ZMA @zesty5

on May 05, 2022 02:45

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.

FR @FranR

May 07, 2022 06:27

Wah!

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Whole Black Gram Dahi Vade

Whole Black Gram Dahi Vade

Ingredients

Steps

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