- Servings: 4
- Soaking time: 4-5 hours.
- Grinding time: 10 minutes.
- Preparation time: 10 minutes.
- Frying time: 5 minutes( each batch).
- Soaking time: 20 minutes.
- Serving time: 3 minutes.
- Total time: 48 minutes.
Traditionally the Dahi-vada from the largest state of north India is famous for its specialty. Uttar Pradesh offers a variety of lip smacking delight, where chats item or street food is all time favorite.
Royal Dahi-vada is one of them to become an identity of part they belong to and attract tourist from worldwide.
Cooking this recipe using Urad dal (split black gram) with ginger and asafoetida helps in digestion and also gives nice flavour to the recipe.
Ingredients:
- Urad dal (split black gram): 100 gm
- Salt: 1 teaspoon (as per your taste)
- Asafoetida: 1 pinch
- Baking soda: 1 pinch
- Ginger: 2” piece
- Oil: for frying
- Curd (yogurt): 250 gm (thick)
- Sugar: 1 tablespoon
- Cumin seed: 1 teaspoon (roasted and powdered)
- Red chilli powder: 1 teaspoon
- Black rock salt: half teaspoon (powder)
- Sweet tamarind chutney: half cup
For stuffing:
- Cashew nut: 10-15 no.
- Almond: 10-15 no.
- Dry coconut: 3-4” piece
- Dry grapes: 10-15 no.
Preparation:
- Soak urad dal minimum 5 hours or overnight, grind them and make fine, smooth and creamy paste with help of little water. Whip the paste about 5-7 minutes. Keep aside
- Take the ginger, peel out and cut into very small pieces. Keep aside.
- Chop almond, cashew nut into small pieces, Grate dry coconut, and keep aside.
- Take a mixing bowl, put all dry fruits and mix well, stuffing is ready, keep aside.
- Beat the yogurt with sugar and salt. Keep in refrigerator.
Method for making vada:
- Take a big mixing bowl, put dal paste, ginger, salt, asafoetida and baking soda, mix well, now batter is ready.
- Take flat and heavy bottom fry pan, put oil in the fry pan and heat the oil; drop a small drop of batter, if the batter starts expending slowly it means oil is ready.
- Note: if oil is more hot batter drop will burn, put off the flame and wait. If oil is less hot batter drop will not expand.
- Now, take muslin cloth spread over a bowl and tie the cloth tightly, as shown in photo; take 1 tablespoon batter, make it round shaped and flat. Put one teaspoon stuffing, as shown in photo.
- Gently fold it and close the edge properly; put this stuffed (vada) into hot oil. Repeat with remaining batter, fry on medium flame till it become light brown in colour.
- Take out the vada and soak it into Luke warm water for about 10-20 minutes.
- Squeeze out extra water from vada by putting it between both palms.
- Arrange this vada into serving dish; pour chilled thick beaten curd over them.
- Garnish with sweet ‘tamarind chutney’, black rock salt, ‘cumin powder’ and chilli powder.
- Yummy and delicious starter is ready to serve.
- It is also used as a side dish.
Royal Dahi-vada (stuffed Dahi-vada) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.