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Namaskar Welcome to nishamadhulika.com
Today we’ll make Dahi vada.
These are also known as Dahi bhalla.
Dahi vada is one of the famous and liked street foods.
Every party is incomplete without Dahi vada and these are also prepared during festivals.
Let’s start with the procedure of making Dahi Vada.
For making dahi vada, we require dal (lentils).
We often make dahi vadas with urad dal.
But we can also use urad and moong dal for making dahi vada.
Today, we are making dahi vadas with urad dal.
We have taken 1 cup (250 grams) urad dal.
We have cleaned, washed and soaked the dal for 3 to 4 hours.
After this we’ll grind the dal without using water.
We strained the water from dal and grounded it without adding water.
So, this is the grounded dal.
For making dahi vadas one should whisk the dal with hands as it comes out smoother as compared to whisking with spoon.
So, I’ll whisk the dal with hands.
The dahi vadas will get puffy, spongy and soft
Whisk the dal for 7 to 8 minutes.
We have whisked the dal for 20 minutes with hands until fluffy.
Dal for making dahi vada is ready.
Now, we’ll prepare stuffing for the dahi vadas.
For stuffing we have taken fresh grated coconut but you can also use dry coconut (grated) instead of this.
We have taken ¼ cup coconut (grated)
We’ll mix other ingredients in the coconut.
For this we have taken, cashews 7 to 8 (chopped finely), 1 tsp black pepper (coarsely grounded), and 1 inch ginger piece (finely chopped).
Now, mix all the ingredients really well.
Stuffing for dahi vada is ready.
You can also add chironji, raisins or any other ingredients as per your preference.
Also, you can omit the use of ingredients you don’t prefer eating.
We have placed wok over the flame for heating oil.
Also, add some green coriander in the stuffing to enhance the flavor.
Now, we’ll start with the procedure of making dahi vada.
For this, take a board and spread the plastic wrap over it and make dahi vadas over it very easily.
So, we'll be making dahi vadas over it.
After frying dahi vadas, we need to soak them in water to make them softer.
So, for this we have taken water in a vessel and we’ll add 1 pinch asafoetida and 1 tsp salt into it.
Mix well and keep it aside.
We can make dahi vadas in round as well as in Gujiya shape.
So, make in whatever shape you like.
First, we make round dahi vadas.
For this, make small lump from the dal mixture.
Wet your hands with some water so that mixture doesn’t stick to your hands.
Spread some water over the polythene as well.
Make a small lump from the dal and place it over the polythene sheet.
Flatten it gently with help of your finger.
You can keep the size of dahi vadas small or big as per your preference.
Place some stuffing over it.
Place ½ tsp stuffing over it.
Make another small lump from the mixture and flatten it on your hands like this.
Now cover the stuffing with it like this.
We need to seal the stuffing nicely.
Lift the dal on at the bottom with the one on surface like this.
Wet your hands with some water again and very gently run over the vada to smoothen it and then give it a round shape
Seal the stuffing from sides nicely.
Dahi vada is ready and now we’ll fry it.
For this, check the oil first.
To check if the oil is hot enough, put a small chunk of the dough into the oil, if it the chunk goes down and immediately comes up, it means the oil is hot enough.
Now place the dahi vada in oil for frying.
Very gently separate it from the plastic sheet and place it in oil for frying.
For making second dahi vada, spread some water over the polythene again.
Make sure the flame is kept medium-low.
Similarly, make second dahi vada.
Keep constant check on the dahi vada frying in wok.
Dahi vada is floating on the surface, flip and fry until it turns golden brown in color from all sides.
We have prepared the second dahi vada as well; place it on oil very gently.
The first dahi vada has turned golden brown in color, now take it out and place it in water (with salt and asafoetida).
Dahi vadas will get puffy.
Keep the flame low. Oil is sufficiently heated and now we’ll fry dahi vadas on low flame,
Every time spread some water over the polythene sheet before making the dahi vadas.
Clean the sheet nicely.
Similarly, make and fry the dahi vadas.
Take out the ones that turn golden brown in color and place them in water.
Round and stuffed dahi vadas are been prepared.
We you wish to make dahi vadas without stuffing them, then similarly spread some batter over the polythene first, give it round shape and then fry.
Dahi vada has turned brown, take it out from wok and place in water.
We have taken water mixed with salt and asafoetida, for soaking the piping hot dahi vadas into it.
But if you are preparing dahi vadas before hand for any party in the evening, then use lukewarm water for soaking the dahi vadas.
So, we are done with making round dahi vadas.
Now we’ll make dahi vadas in Gujiya shape.
For this, clean and wet the polythene with some water and make a small lump from the mixture (equal to the size of a small lemon),
roll giving it a round shape and then place it over the polythene.
and flatten into 2 to 2.5 inch diameter sheet.
Keep it ¼ cm in thickness; don’t make it too thin.
We have flattened it.
Keep constant check over the dahi vadas frying and flame.
Keep the flame low else dahi vada will remain uncooked from inside and will turn darker on the surface immediately.
Place stuffing over half side of the flattened sheet.
Now fold the second half, giving it a shape of Gujiya like this, joining both the ends.
Press the corners gently to stick them together.
With this Gujiya shaped dahi vadas will be ready.
These are also known as dahi Gujiyas.
Likewise, fry these dahi vadas.
Take it off the polythene very gently and place in the oil.
Repeat the same procedure for making rest of the dahi vadas.
We are done with making gujiyas in round and Gujiya shape.
Now we’ll make round pakodi from rest of the batter.
For this, we’ll make the dal bit thinner.
Add 1tbsp water in the mixture. Whisk the dal really well.
We have made the dal bit thin than before as we’ll be making pakodis from the batter.
Use your hands for making pakodis.
Make small round lumps from the mixture and place them in oil for frying.
Fry until they turn golden brown in color.
Take out the pakodis as they have turned golden brown in color.
Place them in water as well.
Likewise prepare all pakodis.
Take out the pakodis once they turn golden brown in color and turn off the flame.
Soak them in water for 1 hour until they get smooth and soggy.
After this serve the vadas.
We have soaked the dahi vadas for 1 hour and now they have got puffy and soggy.
Now we’ll serve the vadas.
Let’s see how to serve and what all ingredients will be required.
For serving the vadas we need curd.
We are vadas from 250 grams dal so we need 1 kg curd for same.
We have tied the curd in a cloth first so that, excess water or the tartness in curd in strained and we’ll get sweet tasting curd.
Whisk the curd really well and add some sugar into it.
We’ll add 2 tsp sugar in the curd and mix well.
Mix the curd a little more to dissolbe the sugar.
Curd in thick in consistency because we have kept it a cloth.
For removing the excess water from the curd, place it over a thin cloth and keep it diagonally in any vessel.
As the curd is too thick in consistency, we’ll add some water into it
Curd is now ready and we have also taken 1 tbsp roasted cumin powder, more than 1 tbsp black salt, 1 tbsp red chilly powder, 1 tbsp mint powder.
Mint powder can be prepared easily at home.
You can learn the method from my website. Mint powder is useful for making other things.
Green coriander chutney and dry mango powder sweet chutney.
The method for making dry mango chutney can be learned from my website.
Now we’ll take out dahi vadas from the water.
As the vadas were soaked in water, they must be too soggy.
So we’ll take vadas out and soak out the excess water.
Place the dahi vadas in the vessel to be used for serving them.
Now pour curd over the vadas.
Dahi vadas are now drenched in curd and now sprinkle some black salt and cumin powder over them.
Dahi vadas for ready for serving and we’ll keep rest of the ingredients along them.
So, whenever you serve the vadas, use all these ingredients then.
Now we’ll serve the dahi vadas.
For this take a plate and place 1 gujiya, round shape vada and pakodi, each.
Pour some more curd over them.
Sprinkle some cumin plowed, red chilly powder, black salt, mint powder, green chutney and sweet dry mango powder chutney.
To change the color, you can pour some more curd.
So, with this we are done with serving of vadas.
Scrumptious and mouth drooling dahi vadas are ready.
Making these vadas is very easy.
Just make sure while grounding the dal don’t add too much water.
If required add little amount of water and don’t grind the dal too thinly.
Keep the dal bit coarse.
The most important thing that you need to do is whisking the dal really well. Whisk until fluffy.
Add some water if dal is too thick in consistency.
While frying, heat the oil sufficiently and then reduce the flame to minimum and place one vada at a time for frying.
Fry until they get golden brown in color and then soak in water.
Similarly, serve the vadas.
Try making this recipe at your home and share your experiences with nishamadhulika.com
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