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Tuesday, January 21, 2014

Dahi Vada..

Dahi Vada needs no introduction, as one of the most famous and favorite food of India. My blog will be incomplete, if I skip to post recipe of Dahi Vada.

Take my words, try making dahi vada in my style, you will never look back or look any where for dahi vada recipe.

And after making dahi vada in this way, you will get lot of appreciation from your loved ones.

Dahi vada which I will make are sweet and sour in taste, that's how my family like.
Now what's so special in my dahi vada recipe

1. Curd which I will take is very fresh and home made and to make it sweet and sour - I will add powdered sugar and salt.

2. Curd is made from milk which has good fat content (means using buffalo milk for making curd).

3. If you want to know, how to make good home made curd refer this post
Home made curd

4.For making curd i will be taking one ltr milk.

5. No water is added in curd for making dahi vada, to retain its creamy texture.

6. Never soak dahi vada in hot water, as many follow this process, reason urad dal is very good source of protein , and if you soak in hot water that makes it like rubber or hard, same rule applies when you fry them, don't fry on very high flame or for longer time.

7. Soak vada in water for 20-25 minutes, and then keep in colander for same period, don't press hard as result in pieces or powdered dahi vada.

8. Let the vada cool down and then put in water for soaking.

9.My family prefers vada which are soaked in dahi for at least 3-4 hours..

10. No cooking soda is added in vada at the time of frying, but after grinding, air in incorporated in dough and that result in very soft vada.

What happens when protein food is over cooked
When you cook protein, the amino acid chains denature and re form into a solid state. In other words the proteins lose moisture, shrink and become firm. If you over cook or cook some proteins at too high of a temperature, tender foods such as meat fruits and eggs will become too tough and over solidify making the textures unappealing to eat.

Required (for 25-30 vadas)

✒For making vada

✔Urad dal (split black lentils without skin) 1½ cup 
✔Black pepper 8-10 no.
✔Curry leaves 8-10.
✔Salt to taste
✔Cooking oil for frying 200-250ml

✒For making dahi

✔Fresh home made dahi prepared from one ltr milk
✔Sugar 150gms
✔Salt to taste

✒For garnish
✔Roasted Cumin seeds powder
✔Red chilly powder
✔Coriander leaves


Step 1: Soaking
◾Wash and soak the urad dal in water for 2-3 hours.

Step 2: Grinding

◾Drain the water from urad dal with the help of colander. Combine the urad dal, black pepper and curry leaves and grind to a smooth paste in a mixer grinder.

◾Add up to ¾ cup of water (slowly add more if needed). Grind it into a thick smooth paste.

◾Remove the mixture in medium size mixing bowl.

◾whisk the batter like we do with cake batter with your hand or a whisk, whisk the dough rotating your hand in a circular motion in one direction , as the more air we incorporate, it will become very soft and spongy. Mix well till the batter is light and fluffy. Add a little water if required.

Step 3 Frying

◾Take spoon and shape batter into a circle and drop a dollop of urad dal dough with help of other spoon (about the size of a small lemon). You can make use of your hands, if spoon is not comfortable to you.

◾Heat oil, add batter for frying, Deep fry till the vadas are golden brown, This process we have to follow till batter is finished, keep frying eight to ten vadas at a time. Drain on absorbent paper and keep aside. Fry vada on slow to medium flame.

Step 4 Soaking 

◾After frying, let the vada cool down and then soak them in water for 25-30 minutes.

◾After soaking remove in colander, toss it and keep for 15-20 minutes, or very gently press it.

◾I prefer tossing them then pressing. Keep aside.

Step 6 whisking of curd

◾Grind sugar to powdered form and keep aside.

◾Take large bowl, add curd, salt and powdered sugar. 

◾Whisk it well, till it results in smooth creamy texture.

◾Now add vada one by one, gently mix well with help of spoon, refrigerate for 3-4 hours.

◾And at the time of serving sprinkle cumin powder, red chilly powder, and serve chilled

◾Or other way, keep both in separate bowls and at the time of serving.

◾Arrange the vadas on a serving bowl. And top with the whisked curd. Sprinkle chilly powder, cumin seeds powder. Garnish with coriander leaves and serve.

1 comment:

  1. Wow! too good recipe. My husband is very fond of dahiwada. We used to always wonder how these dahiwada are so soft when we used to eat outside. Trust me after trying your recipe, we feel we can make better and softer dahiwadas than what we used to eat outside. Your idea of soaking in water also helps in removing extra oil. The recipe scores 10 out of 10. Well done. Keep posting yummy recipes and help us becoming master chef like you.



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