Dahi vada

Name: Dahi vada
Total time: 2700 s
Yield: 7 servings
Cuisine: Indian
Ingredients: 1/2 cup urad dal; 4 cloves garlic; 1 green chilli; 2 cups oil for frying; 200 gms curd; 1/2 tsp rock salt/kala namak; 4 tbsp sugar; 50 ml water; 4 tomatoes finely chopped; 1 tbsp oil; 1/4 tsp cumin seeds; 1/4 tsp kala namak; 1/4 tsp salt; 1/2 tsp chilli powder; 1/2 cup sugar; 1/2 tsp garlic paste; 1 tbsp tamarind pulp (optional); 1/2 cup water; 1 tbsp coriander seeds; 1 tbsp cumin seeds; 2 dry red chillies

Nazneen Alamgir @cook_11888343

Kolkata

Super soft urad dal vadas in smooth curd with tomato chutney and special dahi vada masala simply heaven.

Nazneen Alamgir @cook_11888343

Kolkata

Super soft urad dal vadas in smooth curd with tomato chutney and special dahi vada masala simply heaven.

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Ingredients

45 mins

7 servings

ForVada
1/2 cupurad dal
4 clovesgarlic
1green chilli
2 cupsoil for frying
ForDahi
200 gmscurd
1/2 tsprock salt/kala namak
4 tbspsugar
50 mlwater
ForTomato chutney
4tomatoes finely chopped
1 tbspoil
1/4 tspcumin seeds
1/4 tspkala namak
1/4 tspsalt
1/2 tspchilli powder
1/2 cupsugar
1/2 tspgarlic paste
1 tbsptamarind pulp (optional)
1/2 cupwater
ForDahi vada masala
1 tbspcoriander seeds
1 tbspcumin seeds
2dry red chillies

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Steps

45 mins

1

Soak urad dal overnight. Wash and Grind to a coarse paste in the morning along with garlic and green chilli. Add 1/4tsp salt and mix well with hand. Beat with hand for at least 10 mins till it is soft and fluffy.
2

Then heat oil in a kadhai. Lower the flame. Add small amount of vada batter with hand and using a spoon immediately start adding hot oil from the sides to the vada without moving it. It will make the vada rise and make it round and fluffy. Then as the vada leaves it's side turn and fry till light golden from all sides. Continue with other vadas with the same method.
3

After taking out the vadas from the kadhai... soak them in water in a bowl. Leave for 5 mins.
4

In a separate bowl mix curd, sugar and rock salt. Beat well till the dahi mix is smooth. Add water and beat again. Squeeze out the excess water from the vadas (please note: squeeze gently so as not to break the vadas) and add them to the dahi mixture. Refrigerate the dahi vadas for at least 2 hrs. Then all the vadas will soak the flavour of dahi.
5

In a separate pan heat 1tbsp oil, add zeera/cumin seeds then add the finely chopped tomatoes. Mix and lower the flame. Then add salt, rock salt, garlic paste, chilli powder, sugar and tamarind pulp. Mix well. Cook till the tomatoes are soft and mushy. Then add water and cook till the chutney is thick. Cool and strain through a strainer to get a smooth chutney.
6

In a pan dry roast coriander seed, cumin seed and red chillies. Cool and grind into a fine powder. Store in an airtight container. U can use this masala for any chaat items like dahi vada, papri chaat, alu chaat etc.
7

Assembling: Take out 2 dahi vadas in a small bowl. Pour 1tbsp of tomato chutney. Sprinkle some kala namak and dahi vada masala prepared. Sprinkle some nylon sev and serve cold.

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Nazneen Alamgir @cook_11888343

on February 21, 2019 07:18

Kolkata

owner of 'So Sweet Chocolates'- handmade chocolates... gift packs and hampers made at home with love. cooking is my passion and i love making chocolate truffles..