Dahi Bara Vada Spice Mix Recipes
DAHI BARA (VADA) SPICE MIX
Make your own home mix. Use it either with lentil dumplings in yoghurt (Dahi Bara) or in raita (Beaten yoghurt with diced veggies). Courtesy Chef Tahira Mateen https://www.youtube.com/watch?v=iqanzD4u4ZM
Provided by whycallsarah
Categories Pakistani
Time 15m
Yield 1 cup
Number Of Ingredients 10
Steps:
- Sal ammoniac used in the recipe is also sold as "noshader" in India & Pakistan. Abroad look for it in Greek or Scandinavian grocery stores. Also known as sal ammoniac or MINERAL SALT. Sold as white tablets also known as "lemon salt". This is ammonium chloride.
- Dry roast cumin, corriander and carom seeds in a pan. Place aside to cool before grinding.
Nutrition Facts : Calories 249.4, Fat 3.9, SaturatedFat 0.4, Sodium 2397.4, Carbohydrate 52.3, Fiber 9.3, Sugar 28.9, Protein 11.8
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- In a pan, add all the ingredients and roast them at low heat. Stir the contents of the pans occasionally to make sure all the seeds get evenly heated for about 6 to 7 mins.
- When the color of the coriander seeds change from mustard to a golden brown color, turn off the heat and allow the spices to cool down.
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