Dahi vada

Tuesday, January 29, 2013

Dahi vada





Dahi vada

by Aparna Anurag Updated February 7,2014

Summary

Dahi vada (also known as Dahi Bhalla in Punjabi and Urdu, Thayir Vadai in Tamil and Malayalam,Perugu Vada in Telugu, Mosaru Vade in Kannada, Dahi Bara in Oriya and Doi Bora in Bengali) is an Indian chaat, prepared by soaking vadas in thick dahi (yogurt).
They are mainly popular in south of India,Tamil Nadu and Chennai.


Preparation Time: 30 min
Cook Time: 30 min
Total Time: 1 hr 

Recipe type:Appetizer
Cuisine: Indian
Serves: 2-3
Author: Aparna Anurag

Ingredients:

Urad Dal- 1 cup (without skin)
• Rava -1/2 tsp
• Onions – 1 nos (finely chopped)
• Green Chillies – 1-2 (finely chopped)
• Coriander Leaves – 1 tbsp (finely chopped)
• Ginger – ¼ tsp (crushed)
• Pepper crushed a pinch
• Salt to taste
• Water


For Making the Batter:

1. Soak the dal not more than a hour. In between change the water.
2. Drain the water from the dal completely.
3. Grind the dal in a grinder. Incase if your using mixer grinder don’t forget to cool the mixture using ice cubes in between to avoid overheating.
4. Sprinkle little amount of water as and when required.
5. Do not add too much of water, it might spoil the consistency of the batter and the vada will suck oil. Just sprinkling will do.
6. To check the consistency add the batter to cup of water if its like a froathy ball then the batter is ready.
Once the batter is ready, add rava, onions, ginger, pepper, coriander leaves, curry leaves, chillies and required salt and mix well.


Instructions
1. Heat the oil in kadai in a medium flame.
2. Making the shape:
1. Take a polythene sheet slightly grease it with oil. Wet your hand, and then make asmall ball and pat it on the milk cover, Now make a hole at the middle and carefully transfer it into the kadai.
2. Another way is keep a vessel filled with water near the stove, to wet your hands now and then and take ball of batter with four fingers make a small hole at the middle using your thumb and transfer it to the kadai. After each vada wet your hands, so that the batter flows down to the kadai easily.
3. Fry the vadas in medium flame, turn it over to the other side. When its golden brown on both the sides and take it out.
4. Drain and put immediately into the yoghurt/water mix. Allow to soak for 2-3 minutes.
5. Remove from the yoghurt/water mix and press gently between your palms. 



For Dahi:
1-1/2 cup yogurt
• 1 teaspoon salt
• 1/2 teaspoon red chilly powder
• 1/2 teaspoon roasted cumin seed powder
• 3 tablespoons tamarind chutney


Process: 
1. Take two cups of yogurt and mix until very smooth. Use some milk as needed to make the consistency similar to pancake batter or lassi. Add about 1 teaspoon of salt or as needed.
2. Soak all the vadas in the yogurt batter for at least twenty minutes, giving the vadas time to absorb the yogurt.
3. Slowly pick up each vada and transfer into a serving dish, pouring a few spoons of extra yogurt all over the vadas.
4. Just before serving, sprinkle some salt as needed, ground roasted cumin seeds, red chilly powder and Garnish with chopped coriander leaves and chill in the refrigerator for a few hours before serving.