DAHI VADE - Indian chaat recipes - Galli chaat/street food - Foodfied

DAHI VADE

December 21, 2015

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Preparation time -3 hrs

Cooking time -30 minutes

Servings -4

A step by step recipe of dahi vade –a delicious combination of moth daal vade and curd. It’s a combination of daal ka vada and curd.

Fluffy, golden-coloured vadas might taste good as such, but they taste even better when made into tongue-tickling Dahi Vadas.

Soak the vadas in water to make them softer; drown them in sweetened curds; and serve with a drizzling of khajur imli ki chutney and a sprinkling of spice powders.

If you wish, you can garnish the Dahi Vadas more elaborately with sev or south Indian mixture, finely chopped onions, and so on.

Dahi vada is a popular snack where lentil dumplings are dunked in a creamy whipped yogurt topped with spicy and sweet chutneys.

The north Indian dahi vada is made slightly differently than the south Indian version. In the north Indian version of dahi vada, we just add the green chutney and saunth chutney sprinkled with some spice mixes.

In the south Indian version, the curd/yogurt is lightly sweetened and then tempered. At home we prefer both the versions and the dahi vadas get over really quickly.

dahi vada and dahi bhalla are two different kinds of snacks. dahi vada is made up with moth dal where as dahi bhalla is prepared by urad dal.

Ingredients for dahi vade –

  1. Moth dal/split and husked moth bean -1 cup
  2. Curd -1 cup
  3. Oil for frying
  4. Asafoetida –a pinch
  5. Red chili powder -1 tsp for vada/1/2 tsp for curd
  6. Roasted cumin seeds -1 tbsp
  7. black pepper seeds -1 tbsp
  8. crushed coriander seeds -1 tsp
  9. black mustard powder -3 tbsp
  10. sugar -1 tbsp
  11. chopped coriander
  12. salt to taste

Method for preparing dahi vade –

  1. Soak the moth daal for 2 hrs and grind it into a paste.
  2. Now add salt, red chili powder, crushed coriander seeds into it.
  3. Soak asafoetida in 2 tbsp water and mix it into the daal mixture.
  4. Mix well everything to get a mixture of vada.
  5. Now heat oil in a kadai.
  6. Now wrap a muslin cloth on a round bowl and place a small quantity of daal mixture to give the shape to your vada.
  7. Fry all the vada in hot oil on medium flame.
  8. Take 4-5 cups of water in a large bowl and mix the powdered black mustard in it along with 1 tsp of salt.
  9. Now soak all the vadas in this water.
  10. Now take roasted cumin seeds and black pepper seeds and grind them to make a powder.
  11. Now beat the curd and add red chili powder, 1 tsp of cumin and black pepper powder mixture, sugar and salt and mix.
  12. Now add chopped coriander into it and mix.
  13. Now place the vada in a bowl and pour the curd on it.
  14. Sprinkle some red chili powder and cumin powder. Serve chilled.

Step by step recipe with pictures –

Soak the moth daal for 2 hrs and grind it into a paste.

Now add salt, red chili powder, crushed coriander seeds into it.

Soak asafoetida in 2 tbsp water and mix it into the daal mixture.

 

Mix well everything to get a mixture of vada.

Now heat oil in a kadai.

Now wrap a muslin cloth on a round bowl and place a small quantity of daal mixture to give the shape to your vada.

Fry all the vada in hot oil on medium flame.

Take 4-5 cups of water in a large bowl and mix the powdered black mustard in it along with 1 tsp of salt.

Now soak all the vadas in this water.

Now take roasted cumin seeds and black pepper seeds and grind them to make a powder.

 

Now beat the curd and add red chili powder, 1 tsp of cumin and black pepper powder mixture, sugar and salt and mix.

Now add chopped coriander into it and mix.

 

Now place the vada in a bowl and pour the curd on it. Sprinkle some red chili powder and cumin powder. Serve chilled.


MADE BY RITU WITH LOVE
Ritu
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