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Dahi Vada-north Indian Snack

Dahi Vada-North Indian Snack
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Dahi Vada-north Indian Snack Recipe, How To Make Dahi Vada-north Indian Snack Recipe

Dahi Vada are dumplings made from split black gram beans (urad daal) and soaked in a yogurt sauce.

Dahi vada is a preferred Indian snack which are often made during the festive season. Dahi refers yogurt and vada is fried dumpling. They're lentil dumplings which are deep-fried are dunked in creamy yogurt after which topped with sweet chutney and spices. The terms dahi vada and dahi bhalle in many cases are used interchangeably all over the country.

 

Generally, dahi vadas are urad dal delicious balls that are smothered... Read More..

About Recipe

How to make Dahi Vada-North Indian Snack

(89 ratings)
0 reviews so far
Prep time
45 mins
Cook time
20 mins
Total time
65 mins
Dahi Vada-North Indian Snack
Author : Vahchef
Main Ingredient : Curd/Yogurt
Servings : 4 persons
Published date : November 14, 2016


Ingredients used in Dahi Vada-North Indian Snack
• Water - 4 cups.
• Red chilli powder - to taste.
• Thick fresh curd (take care the curd isn’t sour) - 2 cups.
• Oil - as required.
• Salt - to taste.
• Green chillies finely (chopped) - 2-3 numbers.
• Grated ginger - 2 inch piece.
• Black gram lentil (urad dal without skin) washed, soaked for 3 hours and ground to a fine paste adding very little water - 1 cup.
• Cumin powder - 1 ½ tablespoons.
• Chat masala(optional) - 1-2 tablespoon.
• Coriander leaves for garnish - 1 bunch.
Method:
  • Combine the ground urad dal paste with grated ginger, chopped green chillis and salt.
  • Pre-heat oil in a deep frying vessel, place a plastic sheet in your palm and place a little urad dal batter and shape into a vada (like a doughnut) or like a big lemon sized ball and drop slowly into the hot oil. Deep fry on medium heat for sometime and then fry on high heat till golden brown.
  • Remove these deep fried vadas into a bowl of luke warm water and place them in it for 15-20 seconds. Remove and gently press between your palms so that excess water oozes out. Keep them aside.
  • Finish making vadas with the rest of the remaining batter and put them in water like you did for the earlier batch, remove excess water and keep aside.
  • Beat curds well till frothy and add the water, red chilli pwd, cumin pwd and salt.
  • Place the vadas in a serving bowl and pour the curd mixture evenly all over the vadas, covering them completely.
  • Chill the vadas for sometime before serving. At the time of serving, take 2-3 vadas and place them in a serving plate and sprinkle some chaat powder and garnish with coriander leaves and tamarind chutney.





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Articles


Dahi vada is a preferred Indian snack which are often made during the festive season. Dahi refers yogurt and vada is fried dumpling. They're lentil dumplings which are deep-fried are dunked in creamy yogurt after which topped with sweet chutney and spices. The terms dahi vada and dahi bhalle in many cases are used interchangeably all over the country.

 

Generally, dahi vadas are urad dal delicious balls that are smothered with creamy fresh curds and sprinkled with spices like chili powder, cumin powder, chaat masala or black salt and liberally doused having a tangy-sweet tamarind chutney. It's also known as   Perugu garellu in Telugu and Thayir vada in Tamil and prepared on the very same type of soaking the black gram lentil vadas in well beaten curd plus a seasoning of mustard seeds, black gram dal, curry leaves, dry red chilies, asafetida (hing) is spread over it. Dahi Vada is utterly lip smacking snack and since you have a bite, the softness of the vada with yoghurt melt-in-the-mouth, delicious vada, it effects  you'll an array of different tastes that tickle your taste buds, whetting your cravings for much more.

 

To maintain the deep-fried vadas soft you can first place them in water after which squeeze from the water and move it to thick beaten yogurt. For the best outcomes, the vadas need to soak for around an hour or two before serving. Sweeter dahi is chosen in some places of India, particularly in Maharashtra and Gujarat, even though the garnishing is still same. In Gujarat a mix of cilantro and tamarind chutneys are frequently used as garnish along with those mentioned previously. You may also mix cumin seeds, cut green chilies and cilantro leaves. Mix them to the beaten yoghurt. This would provide a good delicious taste to the yoghurt.

 

To make soft and fluffy vadas, use best quality dal and make batter by using very little water. Beat the batter properly to fermented and deep fry vada on medium hot oil. It's understandable that the lentils ground in the stone grinder provide the finest mixture for good vadas

 

Dahi Bhalla and Dahi Vada are type of alternatives to one another. The fundamental recipe is very similar, with a few small adjustments to the toppings included. Dahi vada is just - Vadas in yoghurt with a bit of chutneys and spices on the top. Lots of people also love to include a small amount of sugar in the yoghurt.


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