Dahi vada recipe | North Indian dahi vada recipe | Chaat recipes

Name: Dahi vada recipe | North Indian dahi vada recipe | Chaat recipes
Total time: 60 min
Ingredients: ½ cups Urad dal; ¾ inches Ginger; 2 Chili pepper; ½–¾ tsp + ½ tsp + ¼–½ tsp + 1 tsp Cumin, roasted powder; 1 ½ tsp Salt; ¼ tsp Asafoetida; 6 tbsp Hew nuts; Oil; 1 ¼ cups Cilantro; ¼ cups Mint; 1 Garlic; 1 tbsp Lemon; 1 tbsp Roasted gram; Water very little if needed; ¼ cups Tamarind; ½ cups Jaggery; ¼ tsp Ginger powder; ¼ tsp Fennel, powder; ¼–½ tsp + ½ tsp Chili powder; ½ tsp Coriander seed, powder; 2 ½–3 cups Yoghurt; 1 tbsp Sugar; 1 tsp Chaat masala

By Swasthi's Recipes · 60 min

Ingredients

Urad dal½ cups
Ginger¾ inches
Chili pepper2
Cumin · roasted powder½–¾ tsp + ½ tsp + ¼–½ tsp + 1 tsp
Salt1 ½ tsp
Asafoetida¼ tsp
Hew nuts6 tbsp
Oil
Cilantro1 ¼ cups
Mint¼ cups
Garlic1
Lemon1 tbsp
Roasted gram1 tbsp
Water very little if needed
Tamarind¼ cups
Jaggery½ cups
Ginger powder¼ tsp
Fennel · powder¼ tsp
Chili powder¼–½ tsp + ½ tsp
Coriander seed · powder½ tsp
Yoghurt2 ½–3 cups
Sugar1 tbsp
Chaat masala1 tsp

Instructions

Wash the urad dal three times and soak for at least 4 to 6 hours. Chill 1 cup of water in the fridge for blending later.
Simmer 1 cup water with the tamarind, jaggery and dates for 4 to 5 minutes until the tamarind is completely soft. Stir in red chili powder, salt, cumin powder, fennel powder, dry ginger powder and coriander powder (or garam masala). Boil for 2 minutes until fragrant. If too thick, add 1/4 cup hot water.
Taste and adjust salt and jaggery. Cool, blend, and sieve into a wide bowl. Optionally, heat a teaspoon of oil or ghee, add hing, pour in the chutney and simmer 2 to 3 minutes until thick. Cool completely and store in a dry jar in the fridge for up to 4 to 6 weeks.
For the green chutney, blend coriander, mint, green chili, ginger, garlic, cumin, lemon juice, roasted gram and salt, adding 2 to 3 tablespoons of water only as needed, until smooth. Adjust salt and spice.
Drain the soaked dal and blend it with cumin, salt, green chili, ginger, hing and 2 tablespoons of chilled water. Grind for a minute, scraping down the sides, adding 1 tablespoon of water at a time only as needed, until thick, fluffy and light.
Transfer the batter to a bowl and whisk for 1 minute in one direction. Test by dropping 1/4 teaspoon into water: if it floats, it is aerated enough; otherwise blend or whisk a little longer. Stir in the cashews if using.
Mix 2 to 3 cups water with 1/2 teaspoon salt in a large bowl and set aside.
Heat oil over medium heat. Test it by sliding in 1/2 teaspoon of batter: it should sizzle and rise steadily without browning. Wet your fingers or a spoon, shape small portions of batter and slide them into the oil.
Fry on medium heat for 3 minutes untouched, then stir, and continue frying until golden and crisp. Drain on a colander or rack, then transfer to the salted water and rest for 15 to 20 minutes, turning them occasionally. Fry the next batch while these rest.
For the dahi vada, whisk 2 1/2 cups yogurt with 1 tablespoon powdered sugar and 1/2 teaspoon salt in a large wide bowl until smooth. Press the vadas gently to remove most of the water, then submerge them in the yogurt.
Cover and chill for at least 2 hours until softened. If you want more yogurt, whisk in another half cup with sugar and salt and pour it over.
Arrange on plates, top generously with green and tamarind chutneys, then sprinkle with cumin powder, chaat masala, black salt, red chili powder and chopped coriander. Serve immediately.

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