Watch and learn how to make soft and spongy Dahi Vada at home from our chef Smita Deo on Ruchkar Mejwani.
Dahi Vada is a popular easy Indian street food where vada prepared from urad dal is deep fried and then served with sweet curd and tangy chutney.
Ingredients:
1 Cup Urad Dal, soaked for 2-3 hours
1 Green Chilli
Water
Salt
Oil for deep frying
1/2 kg Curd
10 tsp Sugar
1/2 tsp Salt
Water
Tamarind Jaggery Chutney
1/2 Cup Tamarind
1 Cup Seedless Dates
1 Cup Jaggery
1/4th tsp Hing
1 tsp Red Chilli Powder
1/2 tsp Cumin seeds powder
1/2 Cup Water
Salt
Coriander & Mint Chutney
1 Cup Mint Leaves
2 Cups Coriander Leaves
2 Green Chillies
3 Garlic cloves
1/2 Lemon Juice
Water
Salt
Method:
- Soak the urad dal in water for 2-3 hours.
- In a mixer grinder add urad dal, green chilli and water. Grind everything to a smooth paste.
- Add little salt and mix well. Take small portions of the mixture and add them in hot oil.
- Deep fry the vada on golden brown color.
- Soak the vada in warm water for 30 minutes.
To make Tamarind Jaggery Chutney:
- In a saucepan add tamarind, seedless dates, jaggery, asafeotida, red chilli powder, cumin seeds powder and water. Let everything cook for few minutes.
- Let the mixture cool down completely.
- Add it to a mixer along with little salt. Grind everything to a paste.
- Tamarind Jaggery Chutney is ready.
To Make Coriander & Mint Chutney
- In a mixer grinder add mint leaves, coriander leaves, garlic, green chillies, lemon juice and water. Grind everything to a paste.
- Add salt and mix well.
- Coriander & Mint Chutney is ready.
- In a bowl add curd, sugar, salt & water. Mix everything well.
- Squeeze all the water from the vada and arrange them in a serving plate.
- Add sweetened curd over it. Top it with tamarind chutney and mint chutney.
- Also add little red chilli powder if you like.
- Dahi Vada is ready to be served.
Dahi Vada is a popular easy Indian street food where vada prepared from urad dal is deep fried and then served with sweet curd and tangy chutney.
Ingredients:
1 Cup Urad Dal, soaked for 2-3 hours
1 Green Chilli
Water
Salt
Oil for deep frying
1/2 kg Curd
10 tsp Sugar
1/2 tsp Salt
Water
Tamarind Jaggery Chutney
1/2 Cup Tamarind
1 Cup Seedless Dates
1 Cup Jaggery
1/4th tsp Hing
1 tsp Red Chilli Powder
1/2 tsp Cumin seeds powder
1/2 Cup Water
Salt
Coriander & Mint Chutney
1 Cup Mint Leaves
2 Cups Coriander Leaves
2 Green Chillies
3 Garlic cloves
1/2 Lemon Juice
Water
Salt
Method:
- Soak the urad dal in water for 2-3 hours.
- In a mixer grinder add urad dal, green chilli and water. Grind everything to a smooth paste.
- Add little salt and mix well. Take small portions of the mixture and add them in hot oil.
- Deep fry the vada on golden brown color.
- Soak the vada in warm water for 30 minutes.
To make Tamarind Jaggery Chutney:
- In a saucepan add tamarind, seedless dates, jaggery, asafeotida, red chilli powder, cumin seeds powder and water. Let everything cook for few minutes.
- Let the mixture cool down completely.
- Add it to a mixer along with little salt. Grind everything to a paste.
- Tamarind Jaggery Chutney is ready.
To Make Coriander & Mint Chutney
- In a mixer grinder add mint leaves, coriander leaves, garlic, green chillies, lemon juice and water. Grind everything to a paste.
- Add salt and mix well.
- Coriander & Mint Chutney is ready.
- In a bowl add curd, sugar, salt & water. Mix everything well.
- Squeeze all the water from the vada and arrange them in a serving plate.
- Add sweetened curd over it. Top it with tamarind chutney and mint chutney.
- Also add little red chilli powder if you like.
- Dahi Vada is ready to be served.
Category
ЁЯЫая╕П
Lifestyle