{"id":3269,"date":"2023-09-09T14:36:17","date_gmt":"2023-09-09T14:36:17","guid":{"rendered":"https:\/\/saad.appscodestudio.com\/?p=3269"},"modified":"2023-09-09T14:36:18","modified_gmt":"2023-09-09T14:36:18","slug":"dahi-vada","status":"publish","type":"post","link":"https:\/\/saad.appscodestudio.com\/index.php\/2023\/09\/09\/dahi-vada\/14\/36\/3269\/17\/appdev2098\/popular-indian-recipes\/north-indian\/","title":{"rendered":"Dahi Vada"},"content":{"rendered":"\n<h3 class=\"wp-block-heading\">Ingredients<\/h3>\n\n\n\n<h4 class=\"wp-block-heading\">For Vada Batter<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1\u00a0cup\u00a0urad dal\u00a0(heaped) \u2013 200 grams<\/li>\n\n\n\n<li>\u00bd\u00a0teaspoon\u00a0chopped green chili\u00a0or serrano or thai chili or 1 green chilli<\/li>\n\n\n\n<li>1\u00a0teaspoon\u00a0chopped ginger\u00a0or 1 inch ginger<\/li>\n\n\n\n<li>1\u00a0teaspoon\u00a0cumin seeds<\/li>\n\n\n\n<li>1\u00a0pinch\u00a0asafoetida\u00a0(hing)<\/li>\n\n\n\n<li>\u00bc to \u00bd\u00a0cup\u00a0water\u00a0or add as needed<\/li>\n\n\n\n<li>1\u00a0tablespoon\u00a0raisins\u00a0\u2013 chopped<\/li>\n\n\n\n<li>12 to 15\u00a0cashews\u00a0\u2013 chopped<\/li>\n\n\n\n<li>salt\u00a0as required \u2013 or \u2154 teaspoon food grade edible rock salt (sendha namak)<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Other Ingredients<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2.5\u00a0cups\u00a0Curd\u00a0(yogurt) \u2013 chilled<\/li>\n\n\n\n<li>\u00bd to 1\u00a0teaspoon\u00a0chaat masala\u00a0or as required<\/li>\n\n\n\n<li>\u00bc to \u00bd\u00a0teaspoon\u00a0red chili powder\u00a0or cayenne, add as needed<\/li>\n\n\n\n<li>1\u00a0teaspoon\u00a0roasted cumin powder<\/li>\n\n\n\n<li>black salt\u00a0\u2013 add as required, optional<\/li>\n\n\n\n<li>\u00bc\u00a0cup\u00a0pomegranate arils\u00a0\u2013 optional<\/li>\n\n\n\n<li>2\u00a0tablespoons\u00a0\u00a0chopped coriander leaves\u00a0(cilantro)<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">For Tamarind Chutney<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u00bd\u00a0cup\u00a0tamarind\u00a0\u2013 tightly packed (seedless)<\/li>\n\n\n\n<li>1.75\u00a0cups\u00a0water<\/li>\n\n\n\n<li>\u00bd\u00a0teaspoon\u00a0ginger powder\u00a0(saunth)<\/li>\n\n\n\n<li>1\u00a0pinch\u00a0asafoetida\u00a0(hing)<\/li>\n\n\n\n<li>\u00bd\u00a0teaspoon\u00a0cumin seeds<\/li>\n\n\n\n<li>\u00bc\u00a0teaspoon\u00a0red chili powder\u00a0or cayenne<\/li>\n\n\n\n<li>7 to 8\u00a0tablespoons\u00a0jaggery\u00a0or sugar, add as required \u2013 adjust as per your taste<\/li>\n\n\n\n<li>rock salt (edible and food grade)\u00a0or black salt or regular salt as required<\/li>\n\n\n\n<li>1\u00a0teaspoon\u00a0oil<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">For Coriander Chutney<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2\u00a0cups\u00a0coriander leaves\u00a0(cilantro)<\/li>\n\n\n\n<li>\u00bd to 1\u00a0teaspoon\u00a0dry mango powder\u00a0or 1 to 1.5 teaspoons dried pomegranate seeds<\/li>\n\n\n\n<li>\u00bd\u00a0teaspoon\u00a0chopped garlic\u00a0or 1 to 2 small to medium garlic cloves<\/li>\n\n\n\n<li>1\u00a0teaspoon\u00a0chopped green chillies\u00a0or serrano pepper<\/li>\n\n\n\n<li>\u00bd\u00a0teaspoon\u00a0cumin seeds\u00a0or cumin powder<\/li>\n\n\n\n<li>salt\u00a0as needed<\/li>\n\n\n\n<li>2 to 3\u00a0tablespoons\u00a0water\u00a0or as required<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Instructions&nbsp;<\/h3>\n\n\n\n<h4 class=\"wp-block-heading\">Making Sweet Chutney<\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Soak tamarind in water overnight or for 4 to 5 hours in a small bowl or pan.<\/li>\n\n\n\n<li>With your hands, squeeze the pulp from the tamarind in the same bowl or pan.&nbsp;Strain the pulp and set aside.<\/li>\n\n\n\n<li>Heat oil in a small pan.&nbsp;Lower the heat and add cumin seeds and let them crackle.<\/li>\n\n\n\n<li>Add ginger powder, red chili powder, asafoetida.<\/li>\n\n\n\n<li>Stir and add the strained tamarind pulp.&nbsp;Cook for 2 to 3 mins.<\/li>\n\n\n\n<li>Add the jaggery and salt and simmer for 4 to 5 mins more on low to medium-low heat.&nbsp;The mixture would thicken.&nbsp;Let the tamarind chutney mixture cool.<\/li>\n\n\n\n<li>When cooled, store the tamarind chutney in an air-tight dry jar or container.<\/li>\n<\/ol>\n\n\n\n<h4 class=\"wp-block-heading\">Making Green Coriander Chutney<\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Blend or grind all the ingredients mentioned under the green chutney list with water.<\/li>\n\n\n\n<li>Remove and set aside in a small bowl.<\/li>\n<\/ol>\n\n\n\n<h4 class=\"wp-block-heading\">Making Batter<\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li>First pick and then rinse the lentils for 3 to 4 times in water.<\/li>\n\n\n\n<li>Soak the lentils in enough water overnight or for 4 to 5 hours.<\/li>\n\n\n\n<li>Drain all the water and add the lentils in a blender or mixer-grinder.<\/li>\n\n\n\n<li>Add chopped green chilies, chopped ginger, cumin seeds, asafoetida and salt.<\/li>\n\n\n\n<li>Add water in parts and grind to a smooth thick or medium-thick flowing batter.<\/li>\n\n\n\n<li>Take the ground batter in a bowl.&nbsp;Stir the batter briskly for a couple of minutes.&nbsp;This aerates the batter making it more light and fluffy.<\/li>\n\n\n\n<li>Add the chopped raisins and cashews.&nbsp;Combine well and set aside.<\/li>\n<\/ol>\n\n\n\n<h4 class=\"wp-block-heading\">Deep Frying Vada<\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Heat a kadai or pan with oil for deep frying.<\/li>\n\n\n\n<li>When the oil becomes medium hot, add spoonfuls of the batter in the oil.<\/li>\n\n\n\n<li>Don\u2019t be in a hurry to turn them.<\/li>\n\n\n\n<li>When you see the vada becoming pale golden from the base and sides, you can turn them.<\/li>\n\n\n\n<li>Fry the vada until they become golden and crisp.&nbsp;Place on paper towels.<\/li>\n<\/ol>\n\n\n\n<h4 class=\"wp-block-heading\">Making Dahi Vada<\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li>In another bowl take water.&nbsp;Wait for 2 to 3 minutes and while the vada are still hot, place the vada in the water. Soak for 12 to 15 minutes.<\/li>\n\n\n\n<li>The vada will release some of the oil and absorb water increasing a bit in size with a color change.<\/li>\n\n\n\n<li>Take each vada and flatten and press between your palms to remove the water.<\/li>\n\n\n\n<li>Place these vada in a serving bowl or tray.<\/li>\n\n\n\n<li>Whisk curd (yogurt) until smooth.&nbsp;Pour the curd over the vada evenly all over covering them.<\/li>\n\n\n\n<li>Top with the green chutney and tamarind chutney as needed.<\/li>\n\n\n\n<li>Sprinkle a few pinches of red chili powder or cayenne, roasted cumin powder, chaat masala and black salt.<\/li>\n\n\n\n<li>Garnish with pomegranate arils and coriander leaves.<\/li>\n<\/ol>\n\n\n\n<h4 class=\"wp-block-heading\">Serving Suggestions<\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Serve dahi vada straightway. Or you can refrigerate for a couple of hours before serving.<\/li>\n<\/ol>\n\n\n\n<h4 class=\"wp-block-heading\">Storage<\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Wrap the dish in plastic cling wrap or transfer to a container with a lid, and keep leftover dahi vada in the refrigerator&nbsp;overnight&nbsp;or for a day only. Any longer and the taste of the yogurt changes.<\/li>\n\n\n\n<li>The lentil dumplings can be made in advance and frozen before assembling the complete dish. Make the fritters per the recipe instructions, soak in water, and thoroughly squeeze out the water.<\/li>\n\n\n\n<li>Then place in an airtight container and keep in the freezer for up to 1 to 2 months. Defrost overnight in the fridge, and then continue making the complete dahi vada recipe.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients For Vada Batter Other Ingredients For Tamarind Chutney For Coriander Chutney Instructions&nbsp; Making Sweet Chutney Making Green Coriander Chutney Making Batter Deep Frying Vada Making Dahi Vada Serving Suggestions Storage<\/p>\n","protected":false},"author":1,"featured_media":3270,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[],"class_list":["post-3269","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-north-indian"],"jetpack_featured_media_url":"https:\/\/saad.appscodestudio.com\/wp-content\/uploads\/2023\/09\/Dahi-Vada.webp","_links":{"self":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/3269","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/comments?post=3269"}],"version-history":[{"count":1,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/3269\/revisions"}],"predecessor-version":[{"id":3271,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/3269\/revisions\/3271"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/media\/3270"}],"wp:attachment":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/media?parent=3269"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/categories?post=3269"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/tags?post=3269"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}