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Add a photoDahi Vada is simply fried dumplings made of lentil swimming in the flavorful curd, embellished with sweet and spicy chutneys at last some spices sprinkled over it to complete the medley of flavors in a single bowl. If you travel in the Central India, there this particular dish is also known as Dahi Bhalla, do not get intimidated by the word Bhalla, it is the same deep fried lentil fritter.
Ingredientes
- For the vadas:
- 1 cup dhuli urad dal (split black gram)
- 1 green chilli, roughly chopped
- ½ inch piece of ginger, peeled and grated
- a pinch of asafoetida
- 2 - 3 tbsp of water
- Salt, as per taste
- Oil for deep frying
- Other ingredients:
- 2 Cup thick curd
- 1 tsp chaat masala or as per taste
- 1 tsp cumin powder
- ¼ tsp black salt
- Salt, as per taste
- 2 tsp sugar
- Lukewarm water to soak the vadas
- To serve:
- 2 tbsp Sweet Tamarind Chutney
- 2 tbsp Coriander & Mint Chutney
- red chilli powder, as per taste
- 1 tsp cumin powder
- 1 tbsp pomegranate pearls
- Chopped coriander
Direcciones
- To make batter for vadas, first clean, wash and then soak dal in water for 6 hours or overnight.
- Next day drain the soaked dal in a colander, let dal sit in the colander for 15 minutes so that all the excess water drains out.
- Transfer dal to the grinder with chopped green chillies and grated ginger. Grind dal in mixer without using water, stop mixer in between, stir dal with spatula and then grind. Keep doing this at regular intervals. If still dal is not turning into smooth paste, add 1 - 2 tbsp of water, then grind. The idea is to use minimum water to grind the dal. Grinding dal usually takes 10 - 15 minutes depending on the mixer.
- Once dal is turned into smooth paste, transfer to a large bowl. Add salt, asafoetida and whisk batter briskly for a couple of minutes or till it is light and fluffy. I prefer to use my KitchenAid Stand Mixer or electric hand blender for the purpose, at medium speed churn the batter for 10 - 12 minutes.
- To test, whether batter is light enough, add a drop of batter in water. If the batter floats then it is fluffy enough, if it sinks to the bottom then it need more churning.
- To deep fry vadas, heat oil in a deep frying pan over medium heat.
- Take water in a small bowl and keep it near the batter. Wet your fingers with water, take a small portion of batter in you fingers and try shape it into flat tikke like ball. This requires little bit of practise. If this method seems tough, then take small portion of batter in a spoon and using another spoon try shape it into a round.
- Now carefully transfer the shaped dough ball into the hot oil for deep frying. Don't be in a hurry to turn the vadas. Let them turn golden from one side.
- When the vadas turn pale golden from the base and sides, you can turn them. Fry the vadas till they become golden and crisp.
- Transfer fried vadas in a plate lined with paper towels. Once all the vadas are fried, turn off the heat.
- To soak the vadas, take enough water in a wide saucepan. Add the fried vadas into the lukewarm water. Give enough space for the vada’s to breathe, as they tend to expand more in water, if pan is small add them in batches. Let the vada’s soak in water for about 10 minutes or until have turned soft. Once all the vada’s are soaked and softened scoop out, drain out excess water from each vada by gently pressing between your palms. Keep aside in a plate.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 8 servings | |
| Calories 49 | |
| Calories from Fat 23 | 47% |
| Total Fat 2.64g | 3% |
| Saturated Fat 0.35g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 84mg | 4% |
| Potassium 114mg | 3% |
| Total Carbs 3.47g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.7g | 1% |
| Protein 4.39g | 7% |
