Dahi vada

Name: Dahi vada
Total time: 10800 s
Yield: 4-5 people
Cuisine: Indian
Ingredients: 1/2 cup mung dal (yellow dal); 1/2 cup udad dal (white dal); 1 tsp Almost salt; 1 tbsp finely chopped/grated green chillies; 1 tbsp finely chopped/grated ginger; 500 ml or more water mixed with ½ tsp asafoetida powder; as required Oil for frying; 1 cup coriendar leaves; 1/4 cup mint leaves; 1 tbsp peanuts; 1 tbsp lemon juice; as required Salt; 5 green chillies; 5 cloves garlic; 1/4 tsp black salt; 1 pinch asafoetida powder; 1/4 tsp cumin seeds; as required Some ice cubes or chilled water for grinding; 3 tbsp tamarind; 4 tbsp or more jaggery; 3/4 cup water; 1/4 tsp black salt; 1/2 tsp roasted cumin powder; as per taste Salt; 1/2 tsp red chilli powder; 1/4 tsp garam masala; 800 ml curd (strictly fresh, thick and mild); 4-5 tbsp sugar or as per the taste; 1/4 tsp salt; as required All the above components

Priyangi Pujara @TheDivine

Malawi, Africa

#Choosetocook #mybestrecipe #dinner #savoury #party #street food #chat #Gujarati
Probably the best and the ultimate recipe so far.
Recipe courtesy: for the Chutneys, curd and ingredients of vada - Cook with Parul. For the best results, see the video recipe on YouTube before making dahi vada.
For the tips on making batter - @cook_14338228 Neha Deepak Shah on YouTube

Priyangi Pujara @TheDivine

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Ingredients

3 hours

4-5 people

Vada
1/2 cupmung dal (yellow dal)
1/2 cupudad dal (white dal)
1 tspAlmost salt
1 tbspfinely chopped/grated green chillies
1 tbspfinely chopped/grated ginger
500 mlor more water mixed with ½ tsp asafoetida powder
as required Oil for frying
Green chutney
1 cupcoriendar leaves
1/4 cupmint leaves
1 tbsppeanuts
1 tbsplemon juice
as required Salt
5green chillies
5 clovesgarlic
1/4 tspblack salt
1 pinchasafoetida powder
1/4 tspcumin seeds
as required Some ice cubes or chilled water for grinding
Sweet chutney
3 tbsptamarind
4 tbspor more jaggery
3/4 cupwater
1/4 tspblack salt
1/2 tsproasted cumin powder
as per taste Salt
1/2 tspred chilli powder
1/4 tspgaram masala
Sweet curd
800 mlcurd (strictly fresh, thick and mild)
4-5 tbspsugar or as per the taste
1/4 tspsalt
To serve
as required All the above components
as per taste Red chilli powder or red chilli flakes
as per taste Black salt
as required Roasted cumin power
as per taste Chat masala

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Steps

3 hours

1

Combine dals, wash and Soak in water for 4 hours. Discard all water and grind with an ice cube (Mostly 4-6 tbsp water should be enough for the entire amount of Dal).
The batter should be smooth and at Ribbon consistency.
2

Take out the batter in a bigger bowl. Add salt and asafoetida powder. Now start beating it USING A CAKE BEATER in the same direction to incorporate air in it (can beat with hands, WHISKER, but the cake beater gives the best results). It should be beaten till the batter looks light in colour, airy, shiny and Creamy LIKE WHIPPED CREAM. When you drop a bit of batter in a bowl of water it should remain on the surface and keep its shape intact.
3

Now add chilli and ginger. Gently fold them in. Just before you start frying, heat up 500 ml or more water till it's a little hotter than warm. Add asafoetida powder in it.
4

Heat up oil at medium to hot temperature. Start dropping vada in it. The vada should sizzle a bit and turn brown slowly. Do not touch or flip them till they are well binded at the surface. Fry them evenly all around at medium temperature till they are golden brown. These vadas are absolutely tasty to eat as savoury.
5

Drain them out of oil and transfer to the bowl of hot water. Let them soak for about 5 min (minimum) or till they look puffed and very light in colour. Pick one out of water, squeeze between your palms very gently just to remove access water. While squeezing, the vada must not break. Repeat the same with the rest and keep them aside.
6

STEAMED VADA: prepare a steamer. Grease an idli stand. Drop 1½ tbsp on each slot ensuring that the batter does not spread much. Transfer the stand into the steamer and cook for 10 min. Transfer these vadas in the hot water we prepared earlier. Steamed vadas turn out to be super soft without fail. They are healthier option.
7

Combine ingredients for green chutney and grind till smooth. Refrigerate till the time of use.
8

For sweet chutney, combine tamarind, jaggery and water in a pan. Cook till the mixture is a bit thick and sticky like the syrup for Gulab jamuns. Sieve it thoroughly to catch the smooth pulp and discard the threads of tamarind. Add the rest of the spices and mix well. Ensure to add salt at last only after tasting because chat masala and black salt are salty. You can add some sugar if the chutney tastes sour. It can be refrigerated till the time of use.
9

Gently mix the curd with a whisker to break lumps and get the creamy texture. Gentleness is very important to avoid the curd getting watery. Add the sugar and lightly mix. SALT MUST BE ADDED ONLY AT THE TIME OF USE or else the curd will get sour and watery. Keep refrigerated till the time of use.
10

To assemble, first place the vadas in a plate. Pour good amount of curd over them followed by some red chutney and green chutney. Sprinkle the spices over it. And the very delicious dahivada is ready!
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The best thing about this dish is that it can be prepared and assembled way in advance. It looks colourful and attractive and tasted chutpatty. 😋😋
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Points to consider: 1. The curd must be of the best quality. 2. The batter must be well beaten. 3. The water to drop vadas should be hot enough. 4. The vadas must ne soaked throughly till they absorb water to the deepest grain. Then only they will be soft like sponge.

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Priyangi Pujara @TheDivine

on November 05, 2022 04:25

Malawi, Africa

I am a primary school teacher teaching in a renowned International school for 17 years. I also teach part-time online/offline. I offer teachers training for n various topics such as Phonics, Montessori and so on.While teaching is my love, cooking is my passion. I enjoy cooking, I enjoy eating 😋