Diwali Snack - Dahi Vada
Appetizer/Street Food, Diwali, Holidays, Uncategorized 0 comments

Dahi Vada

Cooks in 40 minutes
Dahi Vada
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Dahi Vada

Servings

12-14

servings

Ingredients

  • Vadas

  • 1 cup urad dal, washed and soaked 3 cups water overnight

  • ¼ cup yellow moong dal washed and soaked 3 cups water overnight

  • 1-inch ginger, peeled and chopped super fine

  • 1 (or less) green chile, chopped super fine

  • ¼ teaspoon asafoetida

  • 1 teaspoon salt

  • 1 tablespoon chickpea flour

  • 7-8 whole cashew, chopped finely

  • 2 tablespoon whole golden raisings

  • 2 cups or more oil for frying

  • Water for soaking

  • 4 cup water, tepid hot

  • ½ teaspoon rock salt

  • ½ teaspoon red chile powder

  • 2 teaspoon sugar

  • ¼ teaspoon asafoetida

  • Yogurt (Dahi)

  • 3 cups Dahlicious Lassi

  • 3 tablespoon sugar

  • 1 teaspoon rock salt

  • ½ teaspoon chaat masala

  • ½ teaspoon red chile pepper

  • 1 tablespoon ground roasted cumin

  • salt to taste

  • Garnish

  • 1 tablespoon Tamarind Chutney

  • 1 tablespoon Green Chutney

  • 2 tablespoons Sev

  • 1 tablespoon cilantro, finely chopped

  • ½ green chile, chopped

Directions

  • Vadas
  • Soak both lentils overnight. Wash it thoroughly under running water using a colander.
  • In a food processor, add soaked and washed lentils, in batches if needed. Add (up to 2 tablespoons) water if need. Work it until it is a smooth mixture.
  • Transfer the smooth mixture into a large mixing bowl.
  • Add ginger, green chile, asafoetida, salt, chickpea flour, cashew, and raisin to it.
  • Using hands and an egg beater mix it well for 7-10 minutes until the batter becomes fluffy.
  • To check if the batter has the right consistency, place a few drops of batter in a bowl of water. The batter having the right consistency will float on top of the water surface. Otherwise, continue working on it.
  • In a large thick bottom wok, heat oil until you see the smoke is rising. You can use a candy thermometer – the oil temperature should be 350 degrees above. Add some droplets of the batter with a spoon. It should sizzle and come up on the surface of oil swiftly and gradually. Oil is ready!
  • Using an ice cream scoop take batter and drop in the hot oil. Reduce the temperature to medium and continue frying turning over until they are crisp and golden. Do not overcrowd the pan.
  • With a slotted spoon take it aside on a plate lined with a paper towel.
  • Water for soaking
  • While the oil is getting hot and in between frying prepare the water. Take a large mixing bowl and add everything to tepid hot water. Release the vadas in the water and keep it soaked for 30-40 minutes.
  • Yogurt (Dahi)
  • Prepare the yogurt mixture. In a mixing bowl, add lassi, sugar, salt, chaat masala, red chile pepper, ground cumin. Mix it thoroughly. Keep it chilled until you are ready to serve.
  • Serving
  • Take vadas out of the water. Press each soaked vada between your palms to remove water. Gently press them – this is not the time to apply pressure.
  • In a serving bowl, add vadas.
  • Pour the yogurt mixture.
  • Garnish with tamarind chutney, green chutney, sev, cilantro, green chile.

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