By WhenWeEat
Total Time: 30 mins + 15 mins (Prep Time)
Category: Appetisers, Sides, Snacks
On the day of Holi every Indian household gets to see lots of friends and visitors at their home invited or uninvited, as Holi is a festival of spreading love and friendship. And it does give immense pleasure to receive their love and affection in form of Abir/ Gulal. It’s a sweet gesture of splashing colours on their faces, hugging each other and yelling like ‘Holi hai’ ‘Bura na mano holi hai’. After Abir/ Gulal it’s time to treat them with sweets and snacks.
I, Green Chilli, had very little time to prepare anything before guests start pouring in. I preferred to buy readymade sweets but for snacks my inner cook shook me up and I made up my mind to make Dahi Vada. Originally the Vada is made with Daal, but due to the time crunch I took a short cut and made it with white bread. It was even yummier and softer than the usual Dahi Vada. Do give this recipe of Dahi Vada a try.
Preparation Time: 20-25 minutes
Category: Snacks
Made for: 7 adults
Ingredients:
Particulars
|
:
|
Quantity
|
:
| ||
Bread
|
:
|
1 Pound
|
Yoghurt (Curd)
|
:
|
250 Grams
|
Black/Rock Salt
|
:
|
As per taste
|
Salt
|
:
|
As per taste
|
Tamarind
|
:
|
3 sticks
|
Cardamom Powder
|
:
|
2 Teaspoons
|
Cinnamon Powder
|
:
|
1 Teaspoons
|
Cumin Seeds
|
:
|
1 Teaspoons
|
Coriander Powder
|
:
|
4 Teaspoons
|
Cumin Powder
|
:
|
4 Teaspoons
|
Red Chili Powder
|
:
|
3 Teaspoons
|
Sugar
|
:
|
10 Tablespoons
|
Drinking Water
|
:
|
1 Mug
|
Oil
|
:
|
For deep fry
|
Note: The powdered spices are available in packaged form in the market. However, if you wish to powder the spices at home, a simple mortar & pestle will do the trick.
How to make Dahi Vada:
Dahi vada is made in three steps. 1st step is frying the vada, 2nd is dry roasting of spices (powdered), 3rd is whipping the curd and 4this preparing the tamarind chutney. Here we go with recipe of Dahi Vada:
How to prepare Vada:
Step1: Take a bowl and tear up the bread slices, sprinkle some water and start kneading it like dough.
Step 2: When breads are completely mashed up add salt, red chili powder, cumin seeds and knead again.
Step 3: After 8-10 strokes your dough is ready, knead it tight and keep it aside for few minutes to set.
Step 4: Make small balls out of the dough.
Step 5: Take a frying pan, pour oil as much you need for deep frying, let it heat and when it becomes hot enough to fry put down to low flame and then start frying 7-8 balls at a time.
Step 6: Take another bowl and pour the whole mug of drinking water into it. When the bread balls become brown bring it out of the frying pan drain the extra oil and put it into the drinking water bowl. This step will make your bread balls soft and spongy.
Step 7: After 1-2 minutes take the bread balls out of the water bowl and put it in a plate for serving.
Preparing the spices:
Step 1: Take a skillet, put it on medium flame and let it heat.
Step 2: Pour cardamom powder, cinnamon powder, cumin powder, red chili powder and coriander powder. Mix all the spices until it becomes brownish.
Step 3: Keep it in a dry saucer.
Step 3: Keep it in a dry saucer.
Preparing Yoghurt:
Whip the yoghurt/curd after adding half cup of water. Make sure the consistency of the curd is like condensed milk.
Preparing Tamarind Chutey:
Step 1: Take a small bowl pour lukewarm water and soak the tamarinds for 5-10 minutes.
Step 2: Take a skillet, pour 2 teaspoons of oil and put it on medium flame.
Step 3: Now mash the tamarinds in the same bowl take the pulp out of it and leave the remaining seeds and fibers.
Step 4: Pour the whole pulp along with the water into the hot skillet, add sugar and stir it till it thickens. Keep it in a small bowl.
How to serve Dahi Vada:
Take 7 saucers, put 3 vadas in each saucer. Pour good amount yoghurt over the vadas.
Sprinkle pinch of black salt, pinch of roasted powdered spices and a pinch of red chili powder. Finally pour a spoonful of tamarind chutney over each saucer. Yummy Dahi-Vada is ready J
Few tips for making the dish:
1. Keep the dough tight.
2. Do not cover the hot dry roasted spices as they will get dampened.
3. Consistency of the curd should not be thin at all. Neither should it be extremely thick.
4. The thickness should be mild just like Condensed milk or Indian Lassi.
4. The thickness should be mild just like Condensed milk or Indian Lassi.
5. Soak it generously so that your bread balls get softened.
Stay Connected!
For any query on this recipe, you can mail us at whenweeat@gmail.com. We would be happy to receive your feedback. Stay connected with WhenWeEat by liking our Facebook page at www.facebook.com/whenweeat or you can follow us on twitter. Our Twitter handle is @_whenweeat.
Stay Connected!
For any query on this recipe, you can mail us at whenweeat@gmail.com. We would be happy to receive your feedback. Stay connected with WhenWeEat by liking our Facebook page at www.facebook.com/whenweeat or you can follow us on twitter. Our Twitter handle is @_whenweeat.
No comments:
Post a Comment