Friday, 24 May 2013

Dahi Vada

Another dish that's a favourite snack or appetiser in Summer is Dahi vada or Dahi bhalle, its a regular summer menu item not just in North India but also in South India as well and why not, this sweet and tangy dish acts as a coolant during these hot sultry days.
Dahi Vadas are fried Lentil dumplings soaked in yogurt with a garnish of sweet, tangy chutney and various spices. In North India its also prepared during various festivals especially for Holi.
And I can have it at any time due to the richness of yogurt coupled with the crunchiness of vada/lentil dumplings. One can even refrigerate the vadas for 3-4 days and prepare the dahi vada as and when required.

Ingredients                                             Quality                                      

For  Vadas:
Urad dal                                                            : 1 cup
Moong dal                                                        : 1/2 cup
Soda bi Carbonate                                          : A pinch
Ginger-Garlic paste                                        : 1/2 tbsp
Green chilly paste                                           : 1/2 tbsp
Salt as per taste
Oil to fry

For Garnish:
Yogurt                                                               : 2 cup
Red chilly powder                                          : 1/2 tsp
Sweet tamarind chutney                               : 4 tsp
Roasted cumin powder                                 : 1/2 tsp

Preparation Method :                                                                                      

Preparing Vadas:
  • Wash both the dals properly and soak then in 5-6 cups of water either overnight or for 5-6 hours.
  • Drain the dal and grind them to a creamy texture by adding very little water or if possible without water. Care should be taken not to add too much of water lest the paste becomes watery in consistency and thus makes it difficult to prepare vadas.
  • In a pan mix the paste in a circular motion for few seconds, now add ginger-garlic paste, chilly paste, soda bi carbonate and salt and mix everything very well again .
  • In a pan keep lukewarm water ready to dip the vadas as soon as they get ready.
  • Heat oil in a frying pan, spoon the urad and moong dal paste and fry the vadas. Transfer all the vadas into the lukewarm water and let them be in the water for 20 mins.
  • Take them out of the water and refrigerate.
Preparing Yogurt topping :
  • In bowl mix yougurt until very smooth, add salt and mix again. The consistency should similar to lassi or pancake batter.
  • Now soak the vadas into the yougurt paste for 20-30 mins, such that they absorb the yogurt.
  • Before serving, pour few spoons of the yougurt first into the serving dish and slowly transfer the vadas. Now pour few more spoons of the yougurt all the over the vadas.
  • Keep the sweet tamarind chutney, roasted cumin powder and chilli powder in separate bowls.
  • While serving sprinkle the above masala powder and drizzle 1-2 tbsp of tamarind chutney on the vadas and serve them.
  • Soaking the vadas in the Lukewater helps to remove the excess oil from vadas and at the same time it would make them soft.
  • If you like then one can even use sev and chopped cilantro as toppings before serving.
  • Or else along with tamarind chutney you can even add coriander chutney as one of the toppings to get that unique taste and colourful look as well.
  • In summer serve it chilled otherwise it can be served on roam temperature.

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