Summer Special Dahi Vada

Name: Summer Special Dahi Vada
Total time: 2700 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 100 g (soaked 5 hours) Urad dal; 2 tbsp (for grinding dal) Water; 1/2 tsp (for vada batter) Salt; 500 ml (for deep frying) Oil; 100 ml Buttermilk; 200 ml (for soaking vada) Water; 250 g (chilled, lightly sweetened) Sweet curd; 1/2 tsp Roasted cumin powder; 1/4 tsp Red chilli powder; 1/4 tsp (for garnish) Salt; 2 tbsp Dates-imli chutney; 2 tbsp Chilli-groundnut chutney

Heena Jani @hinajani

#CA26
#Curd
#DahiVada
#SummerRecipe

Heena Jani @hinajani

#CA26
#Curd
#DahiVada
#SummerRecipe

Saved

Ingredients

45 minutes

2 servings

100 g(soaked 5 hours) Urad dal
2 tbsp(for grinding dal) Water
1/2 tsp(for vada batter) Salt
500 ml(for deep frying) Oil
100 mlButtermilk
200 ml(for soaking vada) Water
250 g(chilled, lightly sweetened) Sweet curd
1/2 tspRoasted cumin powder
1/4 tspRed chilli powder
1/4 tsp(for garnish) Salt
2 tbspDates-imli chutney
2 tbspChilli-groundnut chutney

Saved

Steps

45 minutes

1

Start by soaking urad dal in water for 5 hours. Drain.
2

Grind dal with 2 tbsp water to a smooth paste.
3

Add 1/2 tsp salt. Beat batter by hand for 2 minutes until fluffy.
4

Heat oil. Drop small portions of batter with hand and deep fry until golden (5-10 min).
5

Pierce fried vadas with a fork. Soak in buttermilk and 200ml water for 10 min.
6

Gently squeeze out excess liquid from vadas.
7

Pour some sweet curd in a steel container and place vadas. Pour sweet curd over each layer of vadas and more on the top.
8

Refrigerate for 2 hours to let flavors meld and everything gets chilled.
9

Before serving, garnish with roasted cumin powder, red chilli powder, salt, dates-imli chutney, and chilli-groundnut chutney and enjoy ✨