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Saturday, June 16, 2012

Indian Chaat- Dahi Vada

Dahi Vada- A typical Indian Chaat which is a combination of lentil fritters being soaked in curd and has a combination of different spices sprinkled and frothy fresh curd and tamarind pulp from the top .It tastes simply brilliant.A real mouthwatering dish. 


1.Urad Daal (Black lentil without skin)- 1 cup
2.Fresh Yogurt(curd) - 2 cups
3.Powder of roasted cumin and roasted redchilly(2 pc)-1 tsp
4.Chaat masala powder-1 tsp
5.Black salt-1 tsp
6.salt to taste
7.Oil for deep frying
 Tamarind Chutney:
1. Tamarind-100 gm(seeds removed)
2.Sugar-50 gms or as per taste

1.Soak the urad daal in a bowl of water overnight. Grind it into a paste the next morning. Add 1 tsp salt and mix well.
2.Keep it for atleast 4-5 hrs in normal temperature.
3.Heat oil in a pan.Take about a tablespoon of urad daal batter and give it the shape of vada (Doughnut shape or round). Drop the vadas slowly into hot oil and deep fry them in medium heat and then high flame until it becomes golden yellow.
4.Take out the vadas in a large container having salt water and Curd (propertion-3 cup water & 1 cup Curd )and let it soak until required.
3. Take the curd in a container and beat it well till becomes frothy. Now add the  roasted cumin & roasted red chilly powder, chaat masala powder, black salt and mix it well
4.For the tamarind chutney/sauce- Heat water in a saucepan and add the tamarind and sugar and salt to taste.Cook it in medium and low heat till the tamarind gets soft.Allow it to cool.Using food processor or finget tips ,blend it or squeeze out the tamarind pulp.Use a tea strainer and take out the thik pulp and keep it aside.
5.Take out the vadas from the curd water . Arrange them in a serving bowl and pour the curd mixture evenly so that all the vadas get covered completely.
6.Chill the vadas before serving. At the time of serving place 4 vadas in a small plate and garnish roasted cumin and red chilly powder, chaat masala powder, curd mixture and finally tamarind chutney.

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