Friday, 13 February 2015

Spongy Dahi Vada-Dahi Bhalla-Super Soft Dahi Vada Recipe

  • Urad Dal (Split)-200 gm
  • Curd/yoghurt-400 gm
  • White bread slice-6 pcs
  • Ginger,green chilli paste-1 tbsp(2 inch ginger, 5 green chilli)
  • Green chutney-3 tbsp(Video available on my youtube channel@
  • Tamarind juice-4 tbsp
  • Tomato ketchup-2 tbsp
  • Chopped dry fruits(any)-4 tbsp
  • Roasted masala powder-2 tbsp(Video available on my youtube channel @ )
  • Chat masala powder-1/2 tsp
  • Red chilli powder-1 tsp
  • Cooking oil for fry
  • Chopped coriander leaves
  • Salt to taste
  • Water
  • Soak the urad dal for 12 hrs.
  • Blend the soaked urad dal into thick smooth paste, add little water while blending.
  • Add garlic, chilli paste and 1 tsp salt into the batter and mix it properly.
  • Cut the bread slices into round shape using steel glass or anything else.
  • Add 1/2 tsp salt into the curd and whisk it well, keep it aside.
  • Turn on the flame and put a pan for frying, let the pan heat first.
  • Add sufficient oil into the pan and let the oil heat.
  • Turn on the other stove of the gas and heat a glass of water, put 1/2 tsp salt into water.
  • Drop a pinch of batter into the hot oil to check the temperature of oil.
  • Coat the round shaped bread slice with the urad dal batter properly and put it into the oil carefully.
  • On the other side, when the water starts boiling, turn off the flame.
  • Fry the vada on low heat till it turns brown (flip it in between).
  • Take it out on kitchen towel to absorb extra oil from the vada.
  • Make small holes into the vada using fork or toothpick.
  • Put the fried vada into the hot salty water and leave it for five minutes.
  • Squeeze it gently on your palms and put it into the curd/yoghurt.
  • Place the vada gently in a serving plate along with the curd.
  • Add green chutney, tamarind juice and tomato ketchup on it.
  • Sprinkle little salt, roasted masala powder, chat masala powder and red chilli powder on it.
  • Decorate with chopped dry fruits, pomegranate seeds and coriander leaves.
  • Ready to serve

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