Dahi Vada

Dahi vada is one of the tastiest chaat which is very popular not only in North India but all over the world . It is usually prepare on every Festivals and Special occasions in India like Eid , Dussehra,Diwali and marriage  . This mouth watering dish is served chilled with Tamarind chutney (Imli ki chutney).  

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  • 3/4th cup mung dal (Mung bean) washed
  • 3/4th cup urad dal (urad dal without skin known as Vigna mungo ) washed
  • Oil to fry
  • 2 cups thick fresh curd
  • A  pinch Asafoetida (hing)
  • 2 piece of ginger grated
  • 2-3 green chillies finely chopped
  • Salt to taste
  • 4 cups water
  • Red chilli powder to taste
  • 2 tbsp cumin seeds (slightly  roasted and ground to a fine powder known as Ajwain)
  • 1-2 tbsp chaat masala
  • Chopped coriander leaves to garnish.
Tamarind chutney:-
  • 100 gms tamarind(Imli) ) (remove seeds)
  • 300gms Jaggery (Gur) grated
  • 4 cups warm water
  • 1 tsp salt
  • 2 tsp red chilli powder
Method and Preparation of Dahi Vada:-
  •  Clean and soak both the dals (bean) in 4-5 cups of water for overnight .
  • Grind it into a paste with grated ginger, chopped green chillies,  Asafoetida (hing) and salt .
  • You need to make the mixture thick otherwise making vada will be difficult.
  • Still if the mixture turns out to be thin in consistency.
  • Heat oil in pan.
  • Heat sufficient oil in a kadai.
  •  Fry a small portion of the batter in hot oil to test if the batter holds well.
  •  Apply a little water on palm.
  •  Take a small portion of batter and pat lightly with damp fingers to flatten it.
  •  Gently put into hot oil.
  • Repeat with remaining batter.
  • Fry till Vadas are golden brown.
  • Take out the vada in a large container and soak them in lukewarm salted water for 5 min.
Preparation For Dahi (Curd) And Serving :-
  • Blend the curd with little water until it is smooth.
  • Now add black salt. keep aside.
  • Take out the vada from water and squeeze them to remove the excess water.
  • Arrange them in a serving bowl and pour the curd mixer evenly to cover the vada completely.
  •  Now sprinkle red chilli powder ,roasted cumin powder , chaat masale powder and chopped coriander leaver.
  • keep Dahi vada in freeze for an hour and served chilled with Tamarind Chutney.
Preparation for Tamarind Chutney:-
    • Add 4 cup of warm water to tamarind and cook it for 10 min.
    • Strain it and add the Jaggery(Gur), chilli powder , salt  and mix well.
    • Cook again on medium flame  till jaggery  dissolved completely and the chutney get semi thick.
This chutney thickens more on cooling.