Dahi Vada
Ingredients for Dahi Vada:
1. Coriander leaves – 1 cup
Mint leaves – ¼ cup
Green chillies – 4
Lemon juice – 1 big spoon
Garlic – 3 cloves
Ginger – 1-inch piece
Shallots – 2
Salt – A little
2. Curd – 2 big spoons
Cumin powder – ¼ small spoon
Chaat masala – A pinch
3. Tamarind – One lemon-sized
Dates – 10, seedless
4. Jaggery scrapped – ¼ cup
5. Chilli powder – ½ small spoon
Cumin powder – ½ small spoon
Salt – As required
6. Black gram dal (Urud dal) – 1 cup
7. Salt – As needed
8. Oil – For frying
9. Curd – 1 cup, well beaten
10. Cumin powder – 1/4 small spoon
Chaat masala – 1/4 small spoon
Black salt – A little
Chilli powder – 1/4 small spoon
How to prepare Dahi Vada?
1. Make a fine paste of ingredients no: 1.
2. Mix the above paste with ingredients no: 2. This is the green chutney.
3. Add a little water to ingredients no: 3 and boil for 10 minutes.
4. When dates turn soft, add jaggery and boil again till contents thicken.
5. Add ingredients no: 5, mix well and take off from flame.
6. Make a fine paste, and this is the tamarind chutney.
7. Soak urud dal for 1 hour and make a fine paste. Also add sufficient salt.
8. Make small balls from this batter and deep fry in hot oil.
9. Allow them to cool completely.
10. Soak them in warm water for half an hour and gently squeeze excess water content.
11. Transfer the balls to a serving plate and pour curd on the top of it.
12. Pour green chutney and tamarind chutney on its top.
13. Sprinkle ingredients no: 10 on its top and serve as soon as you have done topping.
Note: This is a typical north Indian dish, quite different from Urud Vada prepared in south. Only Urud dal is used for its preparation and the balls are round in shape without piercing. Never put fried balls directly into water. If so they turn hard. You can soak fried urud more time and also place a plate with some weight inside the bowl so that the balls will the completely immersed in water. You can also sprinkle sev or bhujiya on its top for final serving to bring a twist to taste.
Courtesy: Vanitha Magazine November 1-14, 2018
Also read a few curd added vegetarian side dishes:
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