Saturday, 1 November 2008

Dahi Vada


This is another of my recent creations for the festival season. It was on hubby's wish list for a long time. I don't make Dahi vadas as frequently any more because of all the deep frying ... not to mention the cold and sour dahi/curd getting to your throat.

Since I do not like bland tasting vadas drowned in sweet dahi and served in the name of dahi vadas, I make them a little differently..... with a tempering of curry leaves and mustard seeds.
I also use a little chopped ginger in the dahi ... and this combination gives a very different and nice taste to the whole thing.
I also make a diluted dahi/curd and water mixture ( plain water makes the vadas bland and tasteless) and soak the vadas in it before actually mixing them with thicker dahi. This way the vadas end up very soft.
Need : Urad dal (soaked and ground into a coarse paste), cooking oil to deep fry, salt to taste, dahi/curd, curry leaves, whole red chillies, mustard seeds, finely chopped fresh ginger.
How to: Take a bowl and mix dahi and water to make very thin liquid.

Heat a little oil and add the mustard seeds. When they start to splutter, add the whole red chillies and curry leaves. Add this to the mixture.

Add the chopped ginger and salt to it.

Now add salt to the dal paste and mix well. Heat enough oil and deep fry the vadas.


After removing from oil, dunk the vadas in to the dahi and water mixture and let them soak.

After the all the vadas are done and have been soaked well, add more dahi to them, add salt to taste and your dish of dahi vada is done.
Serve with a sprinkle of roasted jeera powder and red chilli powder.








8 comments:

  1. Looks yum...Just what I was looking for. Thanks for posting this. My hubby was asking for dahi vadas for some time, and now I know how I will make it...Thanks again...

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  2. I like the flavored dahi concept. I sometimes add a little ginger to my dal when blending it...but yeah, it's one of the fried things I do make at home as well.

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  3. Loved the tempering part. must be giving it a different taste.

    i soak mine too, it removes the deep fried oil and makes it softer.

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  4. Dahi Vada Looks so delicious, doi ke flavouring korar ta khob Bhalo Laglo.
    Vada take jokhon fry korte jabe , ekta kore Kish-Mish Kaju aar ada pieces Diye Bhajbe,Vada Aaro Khete Bhalo Hobe ...
    Hugs and smiles

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  5. Hi Sharmila! I'm back and all moved into my new place. Oooh i've missed so many of your posts. I have a lot to catch up on. All of them look so good. I have never made dahi vadas from scratch..I always use the vada mix...would love to try sometime.

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  6. Thanks Sanhita! Hope you make them soon .. and do let me know. :-)

    Right Bharti! Ginger does give a good flavour .. chopped or blended in. :-)

    Thanks Soma!

    Wow Jaya!Thanks for the tip ... next time nishchoi try korbo .. ar sobbai ke bolbo tomar kaache shikhechi. :-)

    Welcome back dear Naina!Great to see you posting again! Looking forward to your recipes too. :-)

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  7. Dahi vada..yumm!! Thanks for the comment on my blog. I have heard about the lauki kofta..never had any..sounds interesting. Hope you will post it someday :)

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  8. Will do Pragyan .. next time I get lauki I'll do it for you. :-)

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Thank you for sharing Kichu Khonn( a few moments ) with me in my kitchen!