This month I am once again taking part in a recipe swap and I have been allocated this blog written by Jayashree Trao. Jayashree’s blog has tons of recipes she creates for her family. I decided to make the Dahi vada recipe as the weather has been very hot here and cool dahi vadas would be a hit with my family. My father in law used to make these in our restaurant so it brought make memories of how he served them with the sweet dates chutney and the hot chili and coriander chutney. I used Jayashree’s recipe as a guidance but doubled the ingredients and served it the way my family like it.
For garnishing (optional)
4.Check that the oil is hot by dropping a small piece of the dall mixture into the oil. If it comes up too fast – the oil is ready. Reduce the heat and using a spoon or your hands, drop some of the dall mixture into the oil. I made mine quite small to ensure that the vadas get cooked well. the vadas float up when they cook, turn them and once they are all golden brown, remove them.
5.Once all the vadas are cooked, boil a kettle of water and pour it in a mixing bowl. Add the fried vadas to it and allow them to soak up the water. The vadas will puff up when they soak up the water.
6. In another mixing bowl, transfer the Greek style yogurt and whisk it using a hand whisk. Add some salt to taste.
7. Once the water the vadas are soaking in cools, remove the vadas and gently squeeze and flatten them using your palms and transfer them into the yogurt. once all the vadas are added to the yogurt – allow them to soak up the yogurt. Garnish the top by sprinkling the ground cumin and chili powder and some chopped coriander. Leave these to cool in the fridge for as long as possible. You will find that when you are ready to serve the vadas, your yogurt mixture will be a lot thinner than it was and that’s normal
8.Serve the dahi vadas in individual bowls and garnish them with the dates and tamarind chutney and the green coriander and chili chutney. My family loves them with hot and spicy chili chutney with a hint of the sweet and sour tamarind chutney.
Dahi vadas are really great to eat in the summer and you can make them as hot or as milk as you like them.
- 2 cups urad dall. Split and dehusked Matpe Beans
- 4-5 green chilies as per your taste
- 1 inch grated ginger
- salt to taste ( will need for the dall and the yogurt mixture)
- pinch of soda bicarbonate
- 1 litre sunflower oil for frying
- 1 litre Greek style yogurt ( can use homemade yogurt too)
- 1 cup dates and sweet dates chutney
- 1 cup coriander and coriander and green chili chutney
For garnishing (optional)
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