Davi Vada

Name: Davi Vada
Cuisine: Indian
Ingredients: for Vada:-; 1 cup urad dal; 1 inch ginger piece; 2-3 green chillies; to taste salt; as required oil for deep frying; for Dahi:-; 2 cups curd thick; 1 cup water; 1 1/2 tbsp powdered sugar; To top with:-; 1 tbsp red chilli powder; 1 tbsp roasted cumin powder; 1 tbsp chaat masala; to taste black salt; 2 tbsp tamarind chutney; 2 tbsp green chutney; for garnish:-; few pomegranate seeds; some sev; few mint and coriander for garnish; for Green chutney:-; 1 cup coriander leaves; 1/2 cup mint leaves; 2 green chillies; 1 tbsp lemon juice; as required water to grind; to taste salt; for Sweet Tamarind chutney:-; 1/2 cup jaggery

Rafeena Majid @Rafz_2285

#streetfoodofindia. Both Dahivada and Bhallas are almost same. This is the way I like Dahivada. One bite into a dahi vada and you will experience an explosion of diversity of flavours in your mouth. It's undescribable. The curd for dahivada is thick, creamy, chilled and sweetened with sugar and poured over soft vadas, topped with colourful delicious chutneys, spice powders and garnishes. The secret to soft and melt in mouth vadas lies in beating the vada batter till light and airy. The consistency of batter is extremely important and will decide how soft the vadas will turn out.

Rafeena Majid @Rafz_2285

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Ingredients

forVada:-
1 cupurad dal
1 inchginger piece
2-3green chillies
to tastesalt
as requiredoil for deep frying
forDahi:-
2 cupscurd thick
1 cupwater
1 1/2 tbsppowdered sugar
To top with:-
1 tbspred chilli powder
1 tbsproasted cumin powder
1 tbspchaat masala
to tasteblack salt
2 tbsptamarind chutney
2 tbspgreen chutney
forgarnish:-
few pomegranate seeds
some sev
few mint and coriander for garnish
forGreen chutney:-
1 cupcoriander leaves
1/2 cupmint leaves
2green chillies
1 tbsplemon juice
as requiredwater to grind
to tastesalt
forSweet Tamarind chutney:-
1/2 cupjaggery
10dates
1small orange sized lemon(deseeded)
1 tspchilli powder
1/2 tspfennel powder
1 tspcumin powder
to tastewater and salt

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Steps

1

Wash and soak urad dal overnight/8 hours. Grind urad dal, green chillies, ginger and salt together to a fine paste. Add very little cold water while grinding(approx 2-3 tbsps). Remove to a wide bowl. Using your hand or hand beater, beat the batter for a good 5-8 mins till it is airy and light.
2

Heat oil in a deep frying vessel, slowly drop large lemon sized quantity of batter into the hot oil(with one hand put the vadas and by left hand pour hot oil on the vadas) Deep fry on medium heat for sometime and then fry on high heat till golden.
3

Remove these deep fried vadas into a bowl of lukewarm water and place them in it for 2-4 mins(if using normal water let the vadas cool then drop into water). When they are soft remove and gently press between your palms so that excess water oozes out. Keep them aside.
4

Beat curd well till smooth and add the water as required, add the powdered sugar and black salt to taste.
5

Place the vadas in a bowl and pour the curd mixture evenly all over the vadas, covering them completly. Chill the vadas for sometime before serving.
6

At the time of serving, take 2-3 vadas and place them in a serving plate, pour 2 tbsp of green chutney followed by 2 tbsps of sweet imli chutney, sprinkle some chaat masala, roasted cumin powder, red chilli powder, and garnish with sev, fresh coriander/mint leaves and pomegranate seeds.
7

Delicious dahi vada is ready to eat.
8

Note:- Do make green,sweet tamarind chutney a day ahead to easen your preparation process(or use instant sweet chutney👇)
9

Instant sweet chutney:- 10 dates + 1/2 cup sugar +2 tsp amchur powder + 1/2 tsp chilli powder + 1/2 tsp cumin powder + 1/4 tsp saunf powder+ water + salt to taste. (grind everything. your instant sweet chutney is ready).
10

Green chutney:- Grind everything well to a paste green chutney is ready.
11

Sweet tamarind chutney:- Soak tamarind in 2 cups of warm water for 5 mins. Heat a heavy bottomed vessel, add the tamarind along with the water and bring to a boil. Once cools add the dates with tamarind mix and place in a vessel and cook with grated jaggery and allow to melt and cook for 10-15 mins. Add all the powder masalas, salt and mix well and turn off the heat. Tamarind chutney is ready.