Dahi Vada

 

For Vada Batter

• ▢1 cup urad dal (heaped) – 200 grams
• ▢½ teaspoon chopped green chili or serrano or Thai chili or 1 green chili
• ▢1 teaspoon chopped ginger or 1-inch ginger
• ▢1 teaspoon cumin seeds
• ▢1 pinch asafoetida (hing)
• ▢¼ to ½ cup water or add as needed
• ▢1 tablespoon raisins – chopped
• ▢12 to 15 cashews – chopped
• ▢salt as required – or ⅔ teaspoon food grade edible rock salt 

Other Ingredients

• ▢2.5 cups Curd (yogurt) – chilled
• ▢½ to 1 teaspoon chaat masala or as required
• ▢¼ to ½ teaspoon red chili powder or cayenne, add as needed
• ▢1 teaspoon roasted cumin powder
• ▢black salt – add as required, optional
• ▢¼ cup pomegranate arils – optional
• ▢2 tablespoons  chopped coriander leaves (cilantro)

For Tamarind Chutney

• ▢½ cup tamarind – tightly packed (seedless)
• ▢1.75 cups water
• ▢½ teaspoon ginger powder (saunth)
• ▢1 pinch asafoetida (hing)
• ▢½ teaspoon cumin seeds
• ▢¼ teaspoon red chili powder or cayenne
• ▢7 to 8 tablespoons jaggery or sugar, add as required – adjust as per your taste
• ▢rock salt (edible and food grade) or black salt or regular salt as required
• ▢1 teaspoon oil

For Coriander Chutney

• ▢2 cups coriander leaves (cilantro)
• ▢½ to 1 teaspoon dry mango powder or 1 to 1.5 teaspoons dried pomegranate seeds
• ▢
• ▢1 teaspoon green chilies or serrano pepper
• ▢½ teaspoon cumin seeds or cumin powder
• ▢salt as needed
• ▢2 to 3 tablespoons water or as required

Making Sweet Chutney

• Soak tamarind in water overnight or for 4 to 5 hours in a small bowl or pan.
• With your hands, squeeze the pulp from the tamarind in the same bowl or pan. Strain the pulp and set aside.
• Heat oil in a small pan. Lower the heat and add cumin seeds and let them crackle.
• Add ginger powder, red chili powder, asafoetida.
• Stir and add the strained tamarind pulp. Cook for 2 to 3 mins.
• Add the jaggery and salt and simmer for 4 to 5 mins more on low to medium-low heat. The mixture would thicken. Let the tamarind chutney mixture cool.
• When cooled, store the tamarind chutney in an air-tight dry jar or container.

Making Green Coriander Chutney

• Blend or grind all the ingredients mentioned under the green chutney list with water.
• Remove and set aside in a small bowl.

Making Batter

• First, pick and then rinse the lentils 3 to 4 times in water.
• Soak the lentils in enough water overnight or for 4 to 5 hours.
• Drain all the water and add the lentils to a blender or mixer-grinder.
• Add chopped green chilies, chopped ginger, cumin seeds, asafoetida, and salt.
• Add water in parts and grind to a smooth thick or medium-thick flowing batter.
• Take the ground batter in a bowl. Stir the batter briskly for a couple of minutes. This aerates the batter making it more light and fluffy.
• Add the chopped raisins and cashews. Combine well and set aside.

Deep Frying Vada

• Heat a kadai or pan with oil for deep frying.
• When the oil becomes medium hot, add spoonfuls of the batter in the oil.
• Don’t be in a hurry to turn them.
• When you see the vada becoming pale golden from the base and sides, you can turn them.
• Fry the vada until they become golden and crisp. Place on paper towels.

Making Dahi Vada

• In another bowl take water. Wait for 2 to 3 minutes and while the vada is still hot, place the vada in the water. Soak for 12 to 15 minutes.
• The vada will release some of the oil and absorb water increasing a bit in size with a color change.
• Take each vada and flatten and press between your palms to remove the water.
• Place these vada in a serving bowl or tray.
• Whisk curd (yogurt) until smooth. Pour the curd over the vada evenly all over covering them.
• Top with the green chutney and tamarind chutney as needed.
• Sprinkle a few pinches of red chili powder or cayenne, roasted cumin powder, chaat masala, and black salt.
• Garnish with pomegranate arils and coriander leaves.
• Offer  Dahi vada straightway. Or you can refrigerate for a couple of hours before Offering.