Dahi Vada is also called Dahi Bhalla or Dahi Pakori or Dahi Gujiya. It is recognized as the very popular street food of Northern India. It is also a popular snack item. It is cooked by soaking vadas in condensed curd and served with chutneys and spice powders. Dahi Vada can be served as a dish for starter.
INGREDIENTS
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- Black Gram (skinless) - 2-3 cups
- Gram Flour (Besan) - 2 - 3 tbsp
- Ginger (finely sliced) - 1 tbsp
- Green Chili (sliced) - 1 tbsp
- Sugar – as per taste
- Salt – as per taste
- Yogurt - as per choice
- Chaat Masala – ½ to 1 tsp
- Cumin powder (roasted) – 1 tsp
- Tamarind Pickle – as per taste
- Water – as required
- Refined Oil (Refined)
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- Soak 2 - 3 cups splitting skinless black gram overnight and drained, then crashed it perfectly into grinder maintaining exact thickness.
- Put all ingredients into crashed black gram and blend it well.
- Deep fry that black gram churn into pieces on preheated oil one by one.
- Put those fried Vada into fresh water for some time to be soaked perfectly.
- Blend yogurt with sugar and salt to taste.
- Draw out vada from water and place it on the dish and include yogurt, tamarind pickle, chaat masala and roasted cumin powder and finally shev bhaji.
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| DAHI VADA |
PREPARATION TIME - 9 HOURS AS IT HAS TO SOAK OVER NIGHT
COOKING TIME - 25 MINUTES
SERVE FOR - 2
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