Dahi Vada with three authentic chutneys

Dahi Vada  is a  most popular snack in India. It is soft, fluffy vada  topped with yogurt, chutney and crispy sev. Dahi Vada is served as chaat, snack as part of the meal during festival and party.

Ingredients (For 8 to 10 pieces)


  • Vada
    • Urad dal – 2 cup
    • Cumin seed – 1 tsp
    • Black paper powder – 1 tsp
    • Cashewnut-4-6 pieces
    • Raisins-6-7 pieces
    • Salt – 1tsp(to taste)
    • Cooking oil – For deep frying
  • Curd topping
    • Curd – 3 cup(whisked)
    • Sugar – 1/2 tsp
    • salt – 1/2 tsp
    • black paper powder – 1/2 tsp
    • Cumin powder – 1/2tsp
  • Green chutney
    • Coriander leaves – 1cup
    • Mint leaves – 1/2 cup
    • Green chili – 2
    • Lemon juice – 1 to 2 tsp
    • Salt – 1/2 tsp
    • Cashew nut – 7 to 8 pieces
  • Red  chutney
    • Dry red chili – 8 to 10piece
    • Garlic – 5 to 7
    • Salt – 1/2 tsp
    • Lemon juice – 1/2 tsp
  • Tamarind Date chutney
    • Tamarind – 1/2 cup
    • Date – 1/2 cup
    • Jaggery – 1 tbs
    • Cumin powder-1/2 tsp
    •  Black paper powder-1/2 tsp
    •  Salt – 1/2 tsp as per taste
    • Black salt – 1 to 2 tsp as required
    • Red chili porder-1tsp
  • Sev

Method


Step 1 – Wash and soak the urad dal for overnight(at least 8 -10 hours)  in lots of water.

Step 2 – In grinder take dal  and add all ingredients( except oil and salt) and grind, make smooth fluffy batter (u can add 1-2 tbs water).

Step 3 –Take batter in bowl and mix for 5-7 min then add salt and mix again 1-2 minute. Keep this batter in freeze for 30 minutes for perfect fluffy vadas.

Step 4 – Heat oil for frying on medium hot oil,take small lemon size ball in palm and make hole in the center with finger and give doughnut shape.

Step 5 – Slid the vada in hot oil fry in low medium flame  until both side crispy and golden brown.

Step 6 – Take out vada and keep in tissue paper and fry all vadas in similar way. Cool it  all vadas for 10  minutes.

Step 7 – Take water in large bowl and deep all vadas for 1-2 hours. After 2 hours take out vadas in plate and remove excess water.

Step 8 – Take bowl and whisk curd,black paper,cumin powder,sugar,salt then add all vadas  keep aside for 30  minutes.

Step 9 -Take all ingredients of green chutney(except lemon juice)in  grinder add one tbsp water  make fine paste.Add lemon juice mix very well.

Step 10 -Deep whole red dry chili in hot water for 30-45 minutes.After 45 min  in grinder take red chili, garlic, salt, 2tbs water n make fine paste.Add lemon juice n mix very well.

Step 11 – In a pan,take water,date tamarind  and cook 10 minutes ,cool it,and  the  mixture strain through a strainer.Take puree and add all ingredients cook for 10-15 min until it get thick and dark color. Cool it.

Step 12 -Then top with red chutney, green chutney, date-tamarind chutney and garnish with sev.

NOTE


  • Fry vadas in low medium flame  for crispy outside and softy inside texture.
  • Do not add salt when grinding otherwise batter becomes runny.
  • For perfect shape keep batter in freeze for 30 minutes.
  • For Date and Tamarind chutney if u want sweet taste u can increase quantity of date, if u want  sour taste  increase tamarind quantity.
  •  Red chutney  -2 days and Date-Tamarind chutney-1 week, Green chutney-1 day stay good   in freeze( you can make before).
  • For  sev, see my sev recipe

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