Today we are discuss about classic North Indian dish namely The Dahi Vada. The Dahi Vada is a very testy and delicious dish for snacks and also consuming in breakfast and tea break. If you want to make the Dahi Vada extra soft and spongy then you have to deep-fried dumplings made from lightly spiced urad dal based batter are soaked in water before burying them under smooth and creamy layer of beaten yogurt.
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Also giving them delicious test have to garnish with red chili powder, roasted cumin powder, sweet chutney and coriander leaves. So friends now we are going to learn about how to prepare and cook the Dahi Vada, let's start....
Required items for cooking Dahi Vada:
For Assembling:
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Time Taken for cooking Dahi Vada:
Total Serving:
Procedure for cooking Dahi Vada:
First of all you have to rinse and soak urad dal in water for 5 hours. The size of the Urad dal would increase to almost double by soaking now drain and discard all water from dal. Now make a paste of the Urad Dal by making it grind gradually adding 1 tablespoons water at a time as required.
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The amount of water is depend on the quality of dal. But remember that do not add too much water otherwise batter will turn watery. Afterthat transfer it to a large bowl and add crushed ginger-chili and salt according to test. Now mix properly and beat the batter until it turns light, at-least 4 minutes.
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Now give some heat oil in a deep frying pan or kadahi on the medium flame. When oil is medium hot, take a medium lemon sized portion of batter in between your fingers or a spoon and gently drop it into the oil. Afterthat Drop 3-4 portions at a time.
Deep-fry them on medium heat until color turns light golden brown and also crispy. Now take them out from oil and let them cool down and transfer them into a bowl filled with lukewarm water. Now make all Vada from same procedure as above. Soak them for about 5-6 minutes. Oil droplets would start floating on surface and vada would turn soft.
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Now takeout out from water and press gently between your palms to remove excess water. Now transfer them to a plate. Now for final garnishing Vada beat curd with sugar and salt with hand beater until smooth. Do not use electric blender for beating otherwise curd will turn very thin.
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Afterthat take 4-5 fried and soaked vadas in a deep serving plate or a bowl and pour generous amount of curd evenly over it until fully covered. Now top it with 2-teaspoons sweet chutney and sprinkle red chili powder, roasted cumin powder and black pepper powder.
Now the Dahi Vada is ready to serve garnish Dahi Vada chaat with coriander leaves and serve to your guest and make them happy.
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