Dahi vada- a quick recipe
Dahi vada: are a combination of all your favorite flavors and textures in one tasty snack.
Dahi vada- a quick recipe:
Soak 1 cup heaped urad dal (200 grams husked and split black lentils) overnight or for at least 4 to 5 hours. Later drain all the water using a colander or strainer. If you prefer, you can rinse the soaked urad dal
Then add the drained and soaked lentils in your trusted blender or mixer-grinder.
Add in ½ teaspoon chopped green chilies or serrano/thai chillies, 1 teaspoon chopped ginger, 1 teaspoon cumin seeds, 1 pinch of asafoetida (hing) and salt as needed
Blend or grind adding ¼ cup to ½ cup water in parts to a smooth fluffy batter. Depending on the quality, age of lentils and soaking time the water amount can vary from ½ to ¾ cup. Keep in mind that the batter has a thick to medium-thick flowing consistency.
Take the ground batter in a bowl with a help of a silicon spatula. Then briskly and vigorously whip the batter for two to three minutes with a spoon, whisk or spatula.
Whipping the batter aerates it and makes it more fluffy and light. As a result, you get softer and porous vada.
Heat oil as needed for deep frying in a kadai (Indian wok) or pan. Heat oil on medium heat. The oil should reach a temperature of 180 to 190 degrees celsius.
To check without a thermometer, add some droplets of the batter with a spoon. It should sizzle and come up on the surface of oil swiftly and gradually.
If the batter droplets stay at the bottom of the pan, the oil is cold. If it comes up very quickly and becomes too browned or burnt, the oil is very hot.
Once the oil has reached the correct heat or temperature, now you can either drop the batter carefully with your fingers (without touching the hot oil) or with a spoon in medium hot oil. Fry the vada in batches until crisp and golden.
Let the bottom side become light golden and crisp. Then only turn these or they will break in the oil.Flip again and for a couple of times more while frying. This ensures even cooking and you should see a uniform golden color all over.
Wait for 2 to 3 minutes and while they are still hot, add the vada in water (at room temperature) and let them soak for 12-15 minutes. The vada will release some of the oil and absorb water increasing a bit in size with a color change.Press each soaked vada between your palms to remove water. Gently press or else you might end up breaking them.
Beat 2.5 cups chilled curd (yogurt) until smooth. Check the taste of the curd before you assemble. The curd should not taste sour, bitter or acidic. It should be fresh with a pleasant sweet-sour taste. I suggest to use Homemade Curd.
2 cups coriander leaves (cilantro)
½ to 1 teaspoon amchur powder (dry mango powder)
½ teaspoon chopped garlic
- teaspoon green chillies
½ teaspoon cumin seeds or cumin powder salt as required
3 tablespoons of water or as needed.
In a large serving bowl or a tray arrange the vada which you had set aside after squeezing the water.
Pour the beaten curd evenly all over the vada covering them completely.
Pour the green coriander chutney and sweet tamarind chutney as you like.