DAHI VADA RECIPE
Fluffy, tender, tangy and sweet dahi vada are a combination of all your favorite flavors and textures in one tasty snack. They consist of homemade fried lentil dumpling fritters, dunked in creamy whipped yogurt and topped with both spicy and sweet chutneys.
Provided by Dassana Amit
Time 8h45m
Number Of Ingredients 32
Steps:
- Soak tamarind in water overnight or for 4 to 5 hours in a small bowl or pan.
- With your hands, squeeze the pulp from the tamarind in the same bowl or pan. Strain the pulp and set aside.
- Heat oil in a small pan. Lower the heat and add cumin seeds and let them crackle.
- Add ginger powder, red chili powder, asafoetida.
- Stir and add the strained tamarind pulp. Cook for 2 to 3 mins.
- Add the jaggery and salt and simmer for 4 to 5 mins more on low to medium-low heat. The mixture would thicken. Let the tamarind chutney mixture cool.
- When cooled, store the tamarind chutney in an air-tight dry jar or container.
- Blend or grind all the ingredients mentioned under the green chutney list with water.
- Remove and set aside in a small bowl.
- First pick and then rinse the lentils for 3 to 4 times in water.
- Soak the lentils in enough water overnight or for 4 to 5 hours.
- Drain all the water and add the lentils in a blender or mixer-grinder.
- Add chopped green chilies, chopped ginger, cumin seeds, asafoetida and salt.
- Add water in parts and grind to a smooth thick or medium-thick flowing batter.
- Take the ground batter in a bowl. Stir the batter briskly for a couple of minutes. This aerates the batter making it more light and fluffy.
- Add the chopped raisins and cashews. Combine well and set aside.
- Heat a kadai or pan with oil for deep frying.
- When the oil becomes medium hot, add spoonfuls of the batter in the oil.
- Don't be in a hurry to turn them.
- When you see the vada becoming pale golden from the base and sides, you can turn them.
- Fry the vada until they become golden and crisp. Place on paper towels.
- In another bowl take water. Wait for 2 to 3 minutes and while the vada are still hot, place the vada in the water. Soak for 12 to 15 minutes.
- The vada will release some of the oil and absorb water increasing a bit in size with a color change.
- Take each vada and flatten and press between your palms to remove the water.
- Place these vada in a serving bowl or tray.
- Whisk curd (yogurt) until smooth. Pour the curd over the vada evenly all over covering them.
- Top with the green chutney and tamarind chutney as needed.
- Sprinkle a few pinches of red chili powder or cayenne, roasted cumin powder, chaat masala and black salt.
- Garnish with pomegranate arils and coriander leaves.
- Serve dahi vada straightway. Or you can refrigerate for a couple of hours before serving.
- Wrap the dish in plastic cling wrap or transfer to a container with a lid, and keep leftover dahi vada in the refrigerator overnight or for a day only. Any longer and the taste of the yogurt changes.
- The lentil dumplings can be made in advance and frozen before assembling the complete dish. Make the fritters per the recipe instructions, soak in water, and thoroughly squeeze out the water.
- Then place in an airtight container and keep in the freezer for up to 1 to 2 months. Defrost overnight in the fridge, and then continue making the complete dahi vada recipe.
Nutrition Facts : ServingSize 1 dahi vada, Calories 44 kcal, Carbohydrate 5 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 75 mg, Fiber 1 g, Sugar 3 g
DAHI VADA RECIPE | DAHI BHALLA
North Indian Dahi vada are deep fried lentil balls soaked in curd/ yogurt and topped with various chutneys and spice powders. This is eaten as a snack or as a starter.
Provided by Swasthi
Categories Snack
Time 35m
Number Of Ingredients 36
Steps:
- Wash urad dal a few times and soak for at least 4 to 6 hours. Also chill half cup water in the fridge for blending the dal.
- Pour 1 cup water to a pot and heat it. Next put in tamarind, jaggery and dates if using. Simmer all these for 4 to 5 mins until the tamarind turns soft and completely mushy.
- Add red chili powder, salt, cumin powder, fennel powder, dry ginger powder and coriander powder or garam masala. Mix well and boil this for 2 minutes until the aroma of spices comes out. If the mixture becomes too thick, pour ¼ cup hot water.
- Taste this and add more jaggery & salt if desired. Cool & blend it. Pass through a sieve to a wide bowl. Optional - If you want you can temper this. Heat a teaspoon of oil or ghee. Add hing and then pour the tamarind chutney. Simmer for 2 to 3 mins until bubbling hot & thick. Cool this completely.
- Transfer this to a dry glass or ceramic jar. Store this in fridge and use up within 4 to 6 weeks.
- Add all the ingredients mentioned for green chutney to a blender jar and make a fine paste using very little water or as needed.
- You can also use little fried gram/ bhuna chana dal for binding. This avoids water separating from the solids in the chutney.
- Rinse dal a few times and drain the water completely. Add it to a blender jar with cumin, salt, green chili, ginger and hing.
- Then pour 2 tbsp chilled water and grind for 1 minute. Scrape the sides, repeat blending adding 1 tbsp water each time only as needed until the batter turns thick, fluffy and light. Avoid adding too much water as it makes the batter runny. We want a thick & fluffy batter here.
- When the batter is done, you will see it turns lighter in color as well in texture. This is the indication it is done. Also while blending make sure the batter does not become hot as it may impart a bitter taste to the vadas. Also vadas can become dense.
- Remove the batter to a bowl. Beat it well for 1 min in one direction with your hand or whisk to aerate the batter.
- Test if the consistency & texture is right, pour 1 cup water to a small bowl and drop ¼ tsp batter to the water. The batter has to float meaning it has aerated well else blend it for a little longer and then aerate again by beating.
- Add cashews to the batter if using & mix well.
- Prepare a bowl with 2 to 3 cups water and ½ teaspoon salt. Keep this aside on the kitchen counter.
- Pour oil to a kadai and heat it on a medium flame. The oil has to be hot enough but not smoking hot. To check the right temperature, drop a small portion of batter to the oil, it has to rise without the batter turning brown.
- Grease your fingers or tablespoon or a fruit scooper. Take small portions of the batter and gently drop into the oil.
- Let them fry on a medium heat for 3 minutes and then stir them. Continue to fry until golden and crisp. Remove to a steel colander or plate.
- Immediately drop the hot fried vadas to the bowl of water. Rest them for 15 to 20 mins, rotating them with a spoon in between. Timing may vary depending on the size of the vadas.
- While these rest fry the next batch of vadas. Repeat the same process of soaking them in water.
- Add 2½ cups yogurt, a tbsp of powdered sugar and ½ teaspoon salt to a large wide bowl (big enough to hold all your vadas). Beat well with a whisk until smooth. It should not be too thick like greek yogurt and not very runny. Taste test and adjust salt.
- Gently press down the vadas in between spatulas or your palms one after the other to remove most of the water. Drop these to the bowl of yogurt & ensure all of the vadas are dunked in the yogurt well.
- Cover this and chill in the refrigerator for at least 2 hours. This is when the dahi vadas soak up a bit of yogurt and flavor.
- They will be softer by 2 hours. If you like more yogurt, then whisk another half cup yogurt with sugar and salt. Pour that as well. Transfer the dahi vadas to serving tray or plates.
- Top with a generous amounts of green chutney and sweet tamarind chutney.
- Sprinkle cumin powder, chaat masala, black salt and red chili powder. Garnish with coriander leaves. Adjust the quantity of chutneys, chaat masala, cumin powder and red chili powder to suit your taste.
- Serve dahi vada immediately after you sprinkle the spice powders.
Nutrition Facts : Calories 104 kcal, Carbohydrate 15 g, Protein 6 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 180 mg, Fiber 3 g, Sugar 7 g, TransFat 1 g, ServingSize 1 serving
दही बड़ा (दही भल्ले) रेसिपी
क्लासिक खाना हमेशा क्लासिक ही रहता है और शायद ही कभी किसी परिचय की जरूरत होती है! दही बड़ा वैसे तो भारत भर में बनता है लेकिन उत्तर भारतीय तरीके से बनाए गये दही वड़े का स्वाद ही कुछ निराला होता है। उन्हें अतिरिक्त मुलायम और स्पंजी बनाने के लिए, बड़े बनाने से पहले उड़द दाल के घोल को थोड़ी देर हाथ से फैंटा जाता है। फैंटें हुए घोल में से तेल में बड़े बनाए जाते है और बड़ो को तलने के बाद पानी में भिगोये जाते है। बड़ो को फैंटे हुए दही में डुबोये जाते है और ऊपर से लाल मिर्च पाउडर, भुना हुआ जीरा पाउडर और मीठी चटनी डालकर हरे धनिये से सजाया जाता है जो स्वाद तो बढ़ाता ही है साथ में देखने में भी आकर्षक बना देता है।
Provided by - फोरम
Yield 4
Number Of Ingredients 13
Steps:
- उड़द की दाल को पानी में धो लीजिये। उसे 2-कप पानी में 6 घंटे या रात भर के लिए भिगो दें।
- भिगने के बाद दाल का आकार लगभग दोगुना हो जायेगा। भीगी हुई दाल में से अतिरिक्त पानी निकाल दे।
- उसे मिक्सी की बड़ी जार में डाले। धीरे-धीरे आवश्यकता अनुसार पानी (लगभग 1/2 कप जितना पानी) डाले और बारीक़ पीस ले। दाल की गुणवत्ता के अनुसार पानी की मात्रा भिन्न हो सकती है, इसीलिये आवश्यकता अनुसार ही पानी डाले। पीसा हुआ उरद दाल का मिश्रण (घोल) गाढ़ा होना चाहिए।
- उसे एक बड़े कटोरे में निकाले। अदरक-मिर्च का पेस्ट और नमक डाले।
- घोल को अच्छी तरह से हाथ से फैंट ले। उसे तब तक फैंटे (कम से कम 4-5 मिनट तक) जब तक कि उनका कलर थोड़ा लाइट नहीं हो जाता और घोल हल्का नहीं लगने लगता। यह बहुत ही महत्वपूर्ण है क्यूंकि घोल को फैंटने से ही बड़े तलने के बाद स्पंजी और नरम बनेंगे।
- एक गहरी फ्राइंग पैन (कड़ाही) में मध्यम आंच पर तेल गरम करें। जब तेल मध्यम गर्म हो जाये तब, अपनी उंगलियों से या एक चम्मच से एक निम्बू के जितना घोल धीरे से तेल में डाले। एक समय में 4-5 बार ही घोल डाले। उन्हें मध्यम आंच पर ही हल्के सुनहरे भूरे रंग का और बहार से करारा होने तक तले। एक पतीले में गुनगुना पानी ले। बड़ो को पौने से तेल में से निकाल कर गुनगुने पानी में डाले। इसी तरह बाकि बचे घोल में से बड़े बना ले।
- उन्हें 7-8 मिनट के लिए भिगो दें। सतह पर तेल की बूंदे दिखने लगेगी और वड़ा नरम हो जाएगा।
- उन्हें पानी में से निकाल दे और धीरे से अपनी हथेलियों के बीच दबाये ताकि अतिरिक्त पानी निकल जाये। (इससे अतिरिक्त तेल भी निकल जायेगा)
- उन्हें एक थाली में निकाल दे।
- दही में चीनी और नमक डाले और मथानी से मथ ले। इलेक्ट्रिक ब्लेंडर का उपयोग न करे अन्यथा दही पतला हो जाएगा।
- एक गहरी थाली या बड़े कटोरे में 4-5 बड़े लो। इस पर समान रूप से दही डालो जब तक कि पूरी तरह से बड़े कवर हो जाए। उसके ऊपर 2-चम्मच मीठी चटनी डालो। लाल मिर्च पाउडर, भुना हुआ जीरा पाउडर और काली मिर्च पाउडर छिड़के और हरे धनिये से दही भल्ला चाट को सजाये।
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- Soak Urad Dal and Moong Dal separately in 2 different bowls overnight for at least 7-8 hours. If you haven't soaked it overnight you can soak it in warm water for at least 4-hours.
- Take it out in a mixer-grinder. Ground to a smooth paste. If it looks too dry then add just 1 tablespoon of water. Do not add too much water.
- Pour the batter on a large plate. Whip the batter with hands until it doubles in size. Whip it vigorously for at least 5-6 minutes continuously. To check if it is done, pour a small amount of batter in a bowl of room-temperature water. If it floats then it is perfectly done. Add some salt and Hing and whip it for another 1-minute vigorously.Heat a heavy-bottomed pan with 2 cups of refined oil.
- Wet your hands completely and then take a small amount of batter in your hands. Wet your hands again and add the filling. Wet your hands once again and add another layer of batter over your filling. Finally, wet your hands for the last time and carefully place them in a heavy bottom pan containing hot oil. After few minutes of frying flip over and fry the other side as well. Once both sides turn light golden brown take them out.
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- This will make batter light and fluffy. Add little salt, ginger and green chilli and mix it again. Keep the batter aside.
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From recipes.in
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- How to make batter for Vadas: Soak the Urad dal for 2 hours. Then grind them with very little water and green chilies and ginger .Grind coarse and thick. Beat this batter with an electric beater for 10 minutes to make it light and fluffy. Here if you have more time at hand them you may leave this batter on the shelf covered for about an hour. And then beat again before frying. If not you immediately start frying them (post tempering). Let this batter rest till you prepare the dahi/curd for the Dahi Vadas.
- How to make the Dahi/Curd: Take thick curd in a bowl. Add sugar, coconut (optional) and cream and beat /mix with a hand Wisk. Remove all lumps .Now, add salt about ½ tsp. Add milk to match required consistency.
- Tempering the Vadas Batter: Heat oil. Add rai seeds .Let them splutter. Add Kadi Patta and add this straight to the vadas batter. Mix gently.
- Frying the Vadas: Now, start making vads.Heat oil in a wok/kadai. Take a scoop of batter in your hand, make a hole with your thumb to make a donut like shape .At a medium high flame, oil should not be cold but not piping hot. Slip in the vadas in the oil carefully and fry them on both sides. Fry till golden in color and take them out.
DAHI VADA - MARATHI RECIPE | MADHURA'S RECIPE
2018-03-12 Dahi vada is a popular north Indian recipe. These are made by soaking vada in thick curd. These vada are made from urad dal. The curd is topped up with tamarind chutney and some spices. Do try this delicious recipe and drop a comment for me. You also can like share and subscribe. Dahi Vada - Marathi Recipe Print Recipe. Nutrition facts: 200 Calories 20 grams Fat. Rating: 5.0 /5 ( 1 Votes ...
From madhurasrecipe.com
Author Madhura BachalCategory Snacks
From madhurasrecipe.com
Author Madhura BachalCategory Snacks
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5/5 (8)
19 DAHI VADA RECIPE IDEAS | INDIAN FOOD RECIPES, DAHI VADA ...
dahi vada recipe | mosaru vada recipe | thayir vadai recipe – south indian with step by step photo and video recipe. mosaru vada or thayir vadai is basically medu vada dipped and served in cream yogurt syrup. dahi vada is also served as dessert as the yogurt is flavored with sugar. the sweet and salty combination of curd makes this dish exotic.
From in.pinterest.com
From in.pinterest.com
DAHI VADA RECIPE IN HINDI . - YOUTUBE
dahi vada recipe in hindi. watch this video till the end. . Imli ki chutney recipe=https://youtu.be/gwKYP0krHg8 . Green chutney recipe=https://youtu.be/Z_WDN...
From youtube.com
From youtube.com
DAHI VADA RECIPE || DAHI VADA RECIPE IN HINDI #SHORTS ...
Learn dahi vada recipe in hindi #shorts Welcome To Another VideoAaj ham batayege bilkul soft dahi vada banane ka tarika dahi vada ham bina bakingsoda ke bana...
From youtube.com
From youtube.com
DAL VADA OR PARIPPU VADA RECIPE| SOUTH INDIAN RECIPE ...
2021-11-26 dal vada recipe, dal vada banavani rit, dal vada kaise banate hain, dal vada recipe in marathi, dal vada banane ki recipe, dal vada recipe in gujarati, dal vada kaise banta hai, dal vada kaise banaen, dal vada ahmedabad, dal vada and chutney, dal vada at home, dal vada ahmedabad recipe, dal vada recipe aruz kitchen, how to make a dal vada,
From crazycooks.in
From crazycooks.in
DAHI VADA RECIPE IN HINDI - YOUTUBE
DAHI VADA RECIPE – COOKILICIOUS
2021-10-27 The name and the recipe of dahi vada vary across India. It's called Dahi Vada in Maharashtra, the Dahi Bhalla in north India, Thayir Vadai in south India, and Doi Bora in the east of India. There's something about soft vadas soaked in a spiced yogurt sauce! They're sour, sweet, savory, and spicy. That is why everyone loves this snack.
From cookilicious.com
From cookilicious.com
WEEKLY MEAL PLAN - MUSHROOM STROGANOFF, PEAS PULAO, DAHI ...
1 day ago This week's Weekly Meal Plan has some easy to make and everyday recipes for your meal from delicious meals across various cuisines from Mushroom Stroganoff, Peas Pulao, Dahi Vada, and More. Some tips you can follow when cooking a healthy meal. Plan and shop the exact ingredients you need for every week. Stock the staples in the pantry & refrigerator
From archanaskitchen.com
From archanaskitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
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