Dahi vada recipe: Street food has a special identity in India. One of these is a very popular and delicious dish, Dahi Vada, which people like especially in North India. It is also prepared on different festivals and special occasions. The taste of curd vada is special with a combination of sharp and fresh spices, curd and sweet-khatti chutney. Every bite gives the taste of a wonderful byte, which gives both relaxation and taste to the eater’s heart. It is very easy to make it at home and it is also very tasty. So next time you want some freshness and taste on a particular occasion, do not forget to make curd vada.
Dahi Vada Recipe
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Variety of Dahi Vada
Dahi vada is usually made from urad dal, but some variety is also seen in it. Sometimes moong dal or gram dal is also used in curd vada. The spices, chutney and garnish sprayed over the curd vada doubles its taste. It is eaten not only as the main food, but also as a snack. In this recipe, we will tell you the easy and delicious method of making curd vada, which you can easily make at home.
Dahi Vada ingredients for making curd vada
1. 4 cup urad dal (washed)
2. 2 ½ teaspoon salt
3. 1 teaspoon red chili powder
4. 2 teaspoon chironji (small cashew)
5. 1 teaspoon raisins
6. ½ teaspoon asafoetida
7. 1 cup of water (according to association)
8. 1 cup yogurt (folded)
9. 1 teaspoon black salt
10. 1 teaspoon cumin powder
11. 6 teaspoon tamarind chutney
12. 6 teaspoon mint sauce
13. Bundi (for Garnish)
14. Pomegranate grains (for garnish)
Dahi Vada Recipe
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1. Soaking urad dal
To make curd vada, first soak urad dal in water for 7-8 hours. This makes the lentils soft and easy to grind.
2. Grinding the lentils-
Remove the water of soaked lentils and grind it in a grinder. Do not make the lentils at all smooth, but keep a light coarse, so that the vada can be fryed well.
3. Mixing spices-
Now add salt, red chili powder, chironji, raisins and asafoetida to this ground lentils. Mix all these well and beat the mixture of lentils lightly so that the wind fills it and becomes light and spongy.
4. Vada Making-
Now prepare the mixture in a round and slightly large -sized balls. If you need help in the size of the vada, then you can apply some water so that the mixture does not stick to the hand.
5. Fry the vadas-
Heat oil in a pan and add prepared vadas to it. Fry these vadas till they turn golden brown. After frying, take out the vade on the kitchen paper so that extra oil is absorbed.
6. Preparing curd-
Take curd in a big bowl and whisk it well. Add some salt and black salt to the curd and then mix well. If you want, you can also add a little sugar to the curd so that the taste of curd becomes even more spectacular.
7. Soaking vadas in water-
Pour the fried vows in water and soak for some time. This will make the vade soft and fluffy. Then take out these vadas from the water and press it with light hands and remove the extra water.
8. Add curd to curd vada-
Now add curd thrown on the prepared vows. Spread the curd layer well on the vands and reversed it so that the curd gets absorbed in all the vans.
9. Add spices-
Sprinkle cumin powder, black salt and red chili powder over the curd vade. The taste of these spices looks great with Dahi Vada.
10. Add chutney-
Now put tamarind chutney and mint sauce on top of curd vada. These Chatanis give Vada both sweet and sour taste, which makes this dish even more amazing.
11. Garnish-
Decorate the curd vade with boondi and pomegranate grains. Pomegranate rash not only makes curd vada colorful and attractive, but also enhances its taste.
12. Serve-
Now your delicious curd vada is ready. Serve it immediately and let everyone enjoy it. It is very much preferred as snacks, especially in festivals and festivals.
Notes-
– If you want to make curd vada even more tasty, then you can also add a little roasted cumin powder and chaat masala to it.
– It may take some time to make curd vada, but once ready, it is very tasty and relaxed.
– If the vadas want to make it too fresh and soft, then you can also add a little rice powder to the lentil mixture.
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