Dahi Vada

Renu uses only urad dal for the vada. She also serves Dahi Vada with Coriander and Mint Chutney.

• Odia Style Dahi Bara Aloo Dum

Saswati’s version of Dahi Vada is so different. The Vadas are made using urad dal and along with dahi its also served with a preparation of Aloo Dum.

DAHI VADA

28 to 30 vadas serves about 6

For the vadas:

½ cup urad dal (split black gram lentil)

¼ cup moong dal (split green gram/moong)preferably with skin

¼ cup chana dal (split chickpea)

½ tsp cumin seeds (jeera)

pinch of asafetida (hing)

generous pinch of turmeric powder (haldi)

½ tsp salt

1 tsp green chili paste

1 tsp ginger paste

oil for deep frying

For the yogurt base:

4 cups plain yogurt

1 tsp sugar

½ tsp salt

For Tempering:

½ tsp mustard seeds (rai)

1 tsp cumin seeds (jeera)

10 -12 curry leaves

1 tsp ghee or oil

a pinch of asafetida (hing)

Garnishing:

¼ cup finely chopped fresh coriander

1 tsp cumin powder

1 tsp red chilli powder

To Serve:

about 1 cup date tamarind chutney

Preparation of Vada using deep frying method:

1. Soak the lentils separately in warm water for 6 to 8 hours.
2. Drain out the lentils into a sieve and wash it. I usually leave the skin of the lentils.
3. Grind the moong and chana dal to a paste which not not too fine or too coarse. Use a food processor or a liquidiser. If you use a liquidiser, use water sparingly as you don’t want a runny batter.
4. Remove the ground paste into a bowl.
5. Grind the urad dal, again with as little water as possible into a paste which is not too fine or too coarse.
6. Mix both the ground lentil mixtures. Add to it the rest of the ingredients mentioned under vadas.
7. Heat the oil for frying in a wok or karai. To test if its hot, put a tiny blob of the batter into the oil. If it comes up immediately, then the oil is ready.
8. Take a steel soup spoon or tablespoon. Have a small bowl of water ready for dipping the spoon.
9. Dip the spoon in the water and spoon the batter gently into the oil. Repeat till you have about 6 to 8 vadas in the oil. Lower the heat and fry them till they are light brown and crispy. Make sure you keep turning the vadas with a slotted spoon to cook them evenly on both sides. I find that after every 2 vadas I need to dip the spoon in the water. This only helps  the batter to slip off the spoon easily. Don’t fret, after a few trials, it becomes easier.
10. Repeat step 7 till all the batter is over. In between don’t forget to whip the batter.
11. Let the vadas cool.

Preparation of Vada using the paniyaram pan:

1. Follow the above 1-6 steps to prepare the vada batter.
2. Heat the paniyaram pan over medium heat.
3. Add a drop or two of oil into each cavity.
4. Spoon the batter into each cavity, three quarter full.
5. Cover the pan and let the Vadas cook for 3-5 minutes or the top of each vada is not wet.
6. Take the lid off. Flip each vada. Add a drop of oil if you want. Let the other side cook till it turns very light brown in colour.
7. Let the vadas cool.

Preparation of the Yogurt:

1. Mix yogurt with salt and sugar.

Tempering:

1. Heat oil or ghee in a small pan over medium heat.
2. Add mustard seeds.
3. As soon as the seeds begin to pop, add cumin seeds.
4. Add curry leaves and asafetida. Stir fry till leaves become crispy.
5. Mix well and pour the tempering into the yogurt.
6. Mix well.

Soaking of Vada:

1. Take a wide pan and fill it halfway with water.
2. Heat the water till it becomes hot.
3. Take the pan off the heat.
4. Add vadas in the hot water.
5. Let them soak in the water for 5 – 10 minutes.
6. Gently press out the water from each vada by pressing between your palms.
7. Arrange the Vadas in a big serving dish or in individual bowls.
8. Pour prepared yogurt over the Vadas.
9. Garnish with coriander, cumin powder and red chili powder.
10. Serve with date tamarind chutney.

Option for serving:

• Add fried sev
• Add pomegranate arils
• Add grated carrot or beetroot

Tips:

• If you are having guests over, prepare the vadas a day ahead and keep them in the fridge. Once you soak them in hot water they will become soft.
• The amount of chilli used depends on you.
• When you spoon the batter into the oil, make sure the tip of the spoon is touching the surface of the oil. Gently let the batter slide off as a blob into the oil. Let it come up on its own or after a while, give it a gentle nudge from the side with the slotted spoon for it to come up.
• I find that when I need to fry bhajias,vadas etc, it is important to have the oil at least half way in the wok or karai.
• make sure the oil is hot before preparing the next batch.

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