Dahi Vada Puns

Video

https://youtu.be/lz66eHHYz0M

Ingredients

Semolina – 1 cup (180 grams) Curd – 1 cup Ginger – 1 inch (finely chopped) Green chilies – 2 to 3 (finely chopped) Salt – ¾ tsp Baking soda – less than ¼ tsp Oil – for frying vadas and pakodas

Method

Take sooji and curd in a big vessel and mix well. Add salt, ginger and green chili to it as well and mix everything really well. Now cover and keep the batter aside for 10 to 15 minutes so that batter puffs up.

When the batter turns puffy, add baking soda to it and mix well. For making vadas, take a bowl and cover it with a wet cloth. Hold the cloth tightly at the back of the bowl. Apply some more water over the cloth. Place 1 to 2 tsp batter over the cloth and wet your finger with some water as well and make a round vada.

For fyring the vadas, take enough oil in a wok and place it on flame to heat. To check, bring your hand over the wok and you will feel the warmth. Oil is sufficiently hot, reduce the flame to medium and very cautiously slide the vadas into the hot oil. Similarly fry rest of the vadas as well. When the vadas get brown from beneath flip the side and continue frying until golden brown in color. Drain out the fried vadas and place them over a plate.

Now drench the vadas in water to make them soft and puffy.

Make pakoris from remaining batter. Wet your hands with some water and make small lump from the batter. Make round shape and drop them in hot oil one by one. Fry until golden brown in color and take them out in a plate. Soak them in water as well.

Already soaked vadas have turned soft, drain them from water. Squeeze out water from the vadas and place them on a plate. Squeeze the pakoris as well and place them on a plate as well.

Dahi vadas are ready to be served. For serving, take them in a serving plate. For this place 2 vadas and 2 pakoris in a plate and pour 3 to 4 thick and whisked curd over them, followed by 1 tsp sweet chutney, green coriander chutney, some roasted cumin powder, black salt and red chilly powder. Dahi vadas are ready to eat. Tangy sweet and flavorsome sooji dahi vadas are ready, serve and relish eating.

Fluffy, tender, tangy and sweet dahi vada are a combination of all your favorite flavors and textures in one tasty snack.

CLICK HERE for step-by-step video recipe

Ingredients:

For Vada:

- Urad Dal - 1 cup

- Moong Dal - 1/4 cup

- Green Chilli - 1

- Few Pieces Ginger

- Salt - 1 tsp

- Oil (For Frying)

For Soaking:

- Hot Water - 5 cups

For Sweetened Curd:

- Curd/Yogurt (Fresh & Thick) - 2 cups

- Sugar - 2 tbsp

For Serving:

- Green Chutney

- Tamarind Chutney

- Sev

Method:

Dahi Vada/Dahi bhalla:

1. Firstly, soak urad dal & moong dal for 5 hours.
2. Drain off the water and transfer to the mixi or grinder. also, add salt, chilli and ginger.
3. Blend to smooth paste adding water as required. try to add a minimal amount of water to prevent the batter from turning watery.
4. Transfer the urad dal batter to a large bowl.
5. Blend to smooth paste and transfer to the same bowl of urad dal batter.
6. Prepare a thick batter. if the batter is runny then add a tbsp of rice flour.
7. Now wit wet spoon or using hand, drop a spoonful of batter into the hot oil.
8. Keeping the flame on medium, stir occasionally.
9. Fry until the vada turns golden brown and crisp.
10. Drain off the vada over kitchen paper to remove excess oil.
11. Now in a large bowl take 5 cup hot water.
12. Now drop the hot fried vada into the water and dip completely.
13. Soak for 30 minutes, or until the vada absorbs water.
14. After 30 minutes, squeeze off the water and transfer to plate.

Prepare sweetened curd for Vada/Dahi Bhalla recipe:

1. Firstly, add curd/yogurt, and sugar.
2. Whisk and mix well making sure everything is well combined.

Assemble Dahi Vada/Dahi Bhalla for serving:

1. Pour the sweetened curd over the vada.
2. Also pour a generous amount of green chutney and tamarind chutney.
3. Sprinkle sev.

Finally, enjoy dahi vada or dahi bhalla chilled.