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Dahi Vada
Dahi Vada

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We hope you got benefit from reading it, now let’s go back to dahi vada recipe. You can have dahi vada using 19 ingredients and 20 steps. Here is how you achieve that.

The ingredients needed to cook Dahi Vada:
  1. Use 1.5 cups White Urad Dal
  2. Provide 4 Cups Yogurt (Beaten)
  3. Provide 1 Tsp Baking Soda
  4. Provide 1 Tsp /As per taste Salt
  5. Prepare 2 Tsp / As per taste Sugar
  6. Provide 1 Tsp Heeng/ Asafoetida
  7. Get 1 Tsp Jeera/ Cumin Powder (Roasted)
  8. Provide 1 Tsp Dahi Vada Masala (Recipe below)
  9. You need 1/2 Tsp Red Chilli Powder
  10. Take 2 Cups Cooking oil for deep frying
  11. Take For the Dahi Vada Masala:
  12. Provide 3 Tbsp Jeera seeds
  13. Prepare 1 Tbsp Ajwain/Carom seeds
  14. You need 1 Tbsp Black Peppercorns
  15. Use 1 Tbsp Red Chilli Powder
  16. Get 1.5 Tbsp Chaat Masala
  17. You need 1 Tbsp Salt
  18. Get 1.5 Tbsp Black Salt
  19. Prepare 1/2 Tbsp Mint Powder
Steps to make Dahi Vada:
  1. Makes about 20 Lemon sized Vadas.
  2. Soak the daal for at least 2 hours. Drain the water completely. Grind it with just 2-3 tablespoons of water in a Blender or Food Processor.
  3. Beat the batter vigorously for about 5 minutes. It should be light & fluffy. Add the Baking Soda. Mix well.
  4. Take a tiny blob of the batter & drop it in a small bowl of water to test.
  5. If the batter sinks, beat more. If it floats immediately, you are good to go.
  6. Heat enough oil in a large wok for deep frying.
  7. Keep a medium bowl of water on the side. Wet your hand lightly. Take lemon sized blobs of the batter.
  8. Slide gently into the hot oil. Quickly turn them. Do not overcrowd the Wok. Fry until golden from all sides. Repeat.
  9. Slide gently into the hot oil. Quickly turn them. *Do not overcrowd the Wok.
  10. Soak the fried Vadas in hot water with salt & Heeng. Cover & set aside for at least an hour.
  11. After an hour, squeeze out the water from the Vadas one by one gently & place them in a Serving Dish.
  12. Add Sugar to the Yogurt & whisk well. Pour it on top of the Vadas.
  13. Sprinkle the Dahi Vada Masala, Jeera Powder & Red Chilli Powder.
  14. Top with Tamarind-Date Chutney & Mint-Coriander Chutney.
  15. Enjoy!
  16. Store in the refrigerator.
  17. To make the Dahi Vada Masala:
  18. Dry roast Jeera, Ajwain & Black Peppercorns lightly. Grind coarsely. Add the Red Chilli Powder, Chaat Masala, Salt, Black Salt & Mint Powder. Mix well.
  19. Store in an airtight container. Use as required.
  20. Note: This Dahi Vada Masala goes well on different kinds of Chaat, Fruit Salads, Masala Paranthas/Pooris, etc.

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