Dahi Vada (moong Dal)
Heavenly soft, creamy, sweet & sour, spicy yet soothing side dish - Yes, that's what we are going to learn today. No prize for guessing it right, that's right - I am going to share the recipe of Dahi-Vada right from my own kitchen. Known as DAHI-BHALLA in north India it is smothered in creamy yoghurt and served with 2-3 different another accompaniment.
Dahi-vada can be categorized as a snack or a side dish, or rather an occasional side dish. It's very easy to grab a bite if visiting an Indian home on Holi, Diwali, or any small or big event. Looks like a complex preparation yet can be very easily prepared in your own kitchen at your own convenience. As the name suggests Dahi-Vada is made of Dahi (yogurt) and Vada (as described ahead). Traditionally Vadas are made of Urad dal (Lentil), it's a good idea to use just Moong dal.
So that you don't mess in your first attempt here goes my step by step recipe to bring the best taste in your Dahi-Vada. To get a softness in your Vada, make sure you blend the lentil mixture very well. A five to ten minute of blending adds the air in the mixture which makes Vadas more lighter and fluffier.
Ingredients
Soak the Moong Dal in water overnight. Take the wet lentil mixture and grind it in the mixer/grinder and take it out just before it gets smooth. i.e. leave it a bit granulated.
Add salt as desired and stir/whisk it for eight to ten minutes for more fluffy and light Vadas.
Use the batter to form a ball shaped Vada and deep fry them in the pan, an ice-cream scoop for more equal sizes can be used but hands are the best to shape the Vada. (I used ice-cream scoop ;-))
Keep the flame on medium to fry the Vadas inside out until they get golden brown. Once done fish them out and put them aside for five to six minutes before putting them in water.
Soak them in water for 15-20 minutes.
Squeeze them out and pour the creamy yoghurt on it. They can now be served with Sonth chutney, Green Coriander-Mint Chutney, dry mint powder, red pepper powder, cumin powder, and Salt.
Feel free to experiment with the spices as per your taste.
Note: Whisk the batter for at least 10 minutes or you can use pinch of soda also but whisking is far better and good option.
Ingredients
Directions
Soak the Moong Dal in water overnight. Take the wet lentil mixture and grind it in the mixer/grinder and take it out just before it gets smooth. i.e. leave it a bit granulated.
Add salt as desired and stir/whisk it for eight to ten minutes for more fluffy and light Vadas.
Use the batter to form a ball shaped Vada and deep fry them in the pan, an ice-cream scoop for more equal sizes can be used but hands are the best to shape the Vada. (I used ice-cream scoop ;-))
Keep the flame on medium to fry the Vadas inside out until they get golden brown. Once done fish them out and put them aside for five to six minutes before putting them in water.
Soak them in water for 15-20 minutes.
Squeeze them out and pour the creamy yoghurt on it. They can now be served with Sonth chutney, Green Coriander-Mint Chutney, dry mint powder, red pepper powder, cumin powder, and Salt.
Feel free to experiment with the spices as per your taste.
Note: Whisk the batter for at least 10 minutes or you can use pinch of soda also but whisking is far better and good option.