Dahi Vada also known as Dahi Bhalle in Punjabi, makes for a very good appetizer/snack. A very good one for parties. Dahi vada is basically Urad vada dipped in curd and garnished by different spices which suit our taste. This is the North-Indian version of Dahi vada. Here is the lip-smacking recipe..


Ingredients -

Urad Dal 2 cups
Salt to taste
Oil for Frying
Sweet/Fresh curd 3-4 cups
Roasted Jeera powder 1 tsp
Red chilli powder 1 tsp
Tamarind-Date chutney 1 Tbsp
Black Salt 1/2 tsp

Method of Preparation - 


Soak Urad dal for 3-4 hrs and grind it into a smooth batter using as little water as possible. 


Add salt to the batter and beat the batter to make it a little fluffy. 


Check to see if the oil is hot enough by putting a drop of batter in the oil. The drop of batter should immediately rise to the top.


Make small patties and gently slide them into the hot oil. (The shape of the vada is an individual choice. It might be better to make the patties on a plastic sheet for beginners.)

Fry them in batches until they are golden brown and drain the excess oil onto paper towels.


Put them in cold water for a min or so and squeeze out the water and then drop them gently into curd.
Let the vadas soak well in the curd and refrigerate for a couple of hours. 


Just before serving, drizzle the dahi soaked vadas with the tamarind-date chutney , sprinkle red chilli powder, roasted jeera powder and black salt.


Note - Adding Ginger and Green chillies or just powdered pepper or adding onions  or cabbage to the batter are all variations to suit individual taste.

Serves 4 Adults (makes 20-25 medium sized vadas)

Preparation Time 1 hr

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