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Youtube Recipes Dahi Vada

Youtube Recipes Dahi Vada

Learn how to make a soft, melt-in-your-mouth, famous Indian Chaat and very popular street food – Dahi Vada is also known as Dahi Bhalla recipe with this fool-proof step-by-step method.

This is a gluten-free recipe where lentil fritters are drenched in seasoned yogurt and garnished with various chutneys and spices. This dish is lip-smacking and has my heart!

Dahi

It is almost impossible to celebrate a special occasion in India without a few delicacies like ladoos, burfi, halwa, and let me add one of my favorites to this list, and that is – Dahi Vada!

Dahi Vada Easy Recipe Step By Step By Kabitaskitchen

The preparation of the vada batter is the same as medu vada and it tastes super delicious on its own with a side of green chutney. Thus you get two dishes using one recipe, win… win…!!

I like to top my Dahi vada with green Coriander Mint Green Chutney, Tamarind Chutney, Roasted Cumin Powder, Salt, Red Chilli Powder, and pomegranate.

You can skip the chutney and just sprinkle some spices on top. You can also add Nylon Sev, chaat masala, or Dahi Bhalla masala.

Dahi Vada Recipe (dahi Bhalla)

It goes by many names, including Dahi bara (in Orissa), Dahi vada (in the South), Dahi Bhalla (in Punjabi), and dahi baray (in Marathi).

Whatever you prefer to call them, they are simply delicious so definitely try them if you haven’t already!! They are melt in the mouth soft, juicy, and extremely tempting, bet you can’t stop eating these.

The main ingredients to make the dahi vada recipe are lentils and yogurt as the name suggest but there are other few key ingredients to complete this recipe. So let’s see what all we will need.

Dahi Vada Recipe (punjabi Dahi Bhalla Chaat)

Take the urad dal (lentil) in a large bowl and wash them a few times until the water runs clear. Soak them overnight. If you are in a hurry, you can soak them in hot water for 3 hours. (image 1)

Once the lentils have doubled or tripled in size. Drain the water and wash again. Take the drained and washed lentil in a blender jar, and pulse to a fine paste. (image 2)

Make sure to use very little water for grinding. The batter should be thick and of dropping consistency. (image 3 and 4)

Bread Dahi Vada Recipe (step By Step + Video)

Add salt and whisk the batter well using a hand, standing mixture, or hand blender for about 8 minutes. (image 5 and 6)

I highly recommend using a stand mixer or electric whisk. It saves a lot of muscle work and the batter is soft as a cloud.

To get the perfect vada, you must beat the batter till it gets light and fluffy. This is a very important step. This helps to make them soft and porous vada.

Dahi Vada Recipe (step By Step Video) Dahi Bhalla

Pro-tip – To figure out if the batter is ready to make the vada’s, drop a small ball of the batter with a spoon in a bowl filled with cold water. If the ball immediately starts to float on top, the batter is ready to make vada. (image 7)

Heat oil in a kadhai or pan. Make sure the oil is hot before making the Vadas. You can check by dropping a single drop of the batter, it should rise to the top of the oil immediately. After the oil is hot, reduce to medium heat.

Take water in a small bowl. Dip your fingers or ice cream scooper in water, then take the batter in your hand or in the spoon or scooper and drop it in the hot oil. Now before making the next vada, dip the fingers or spoon in the water again and then take the batter. Repeat for each vada. (image 8 and 9)

Dahi

Watch: How To Make Dahi Vada Without Frying The Vada (recipe Video)

When the other side is done, take them out in a bowl lined with a paper napkin to soak the excess oil. Fry the vada in batches. Do not overcrowd when frying them.

Now soak the vada in lukewarm water as soon as they are fried for about 15 minutes. The vada will soak up the water, double in size and become super soft. (image 11)

Whisk the yogurt and season it with salt and sugar. If the yogurt is too thick, add some water to get the right consistency. (image 13 to 16)

Instant Dahi Vada

When every components (green chutney, sweet chutney, roasted jeera, chili powder, salt, pomegranate and vadas) are ready, it’s time for assembling everything.

I prefer my Dahi vada with loads of sweet chutney, cilantro chutney, pomegranate, roasted cumin powder, salt, and chili powder. But feel free to adjust the number of chutneys and spices according to your liking.

Take the vadas on a plate or big serving bowl. Add yogurt and all the other condiments one by one. Keep them in the refrigerator for at least 1-2 hours before serving so that the bhallas soaks up all the yogurt.

South India Dahi Vada Recipe

You can make the vada a day or two in advance, allow them to cool off completely, and then store them in airtight/zip-lock containers in the refrigerator.

If you leave Dahi vada soaked in yogurt for 2 days, it may leave the water so preferably add yogurt only a day before or when you want to serve or a couple of hours before serving them.

Dahi

So, next time you have a festive meal coming up, make sure to include this Dahi Bhalla in your menu. I assure you, your plates will be wiped clean!.

One Teaspoon Of Life: Dahi Vada Recipe

Blending dal – Blend the dal well until thick, light, and fluffy. Make sure to use chilled water to blend the dal as it prevents the blender from heating up/ Add water only as needed.

Consistency of the batter must of dropping consistency otherwise the shape of the vada will not be perfect and it will soak up lots of oil. At the same time, make sure the batter is not VERY thick. Else your vada will become out hard. So the right consistency of the batter is the key to get the perfect dahi vada.

Aerate the batter – This is a very important step to make fluffy dahi vada. After blending the batter, aerate it well by beating with an electric beater or with a hand in a circular motion. This incorporates are in the batter and makes the vada soft and fluffy.

Dahi Vada Recipe, Dahi Wada Recipe, Dahi Bada Recipe

Frying the vada – Frying has to be done on medium heat. If you fry on low flame, the vada will be hard and if you fry them on high flame, the vada will not cook from inside.

Soaking the hot fried vada immediately in water helps them absorb water from inside keeping them soft. Rest them for at least 15 minutes in warm water.

Serving: 1 Dahi vada | Calories: 48 kcal | Carbohydrates: 7 g | Protein: 4 g | Fat: 1 g | Saturated Fat: 1 g | Trans Fat: 1 g | Cholesterol: 1 mg | Sodium: 8 mg | Potassium: 28 mg | Fiber: 2 g | Sugar: 2 g | Vitamin A: 1 IU | Vitamin C: 1 mg | Calcium: 28 mg | Iron: 1 mgFluffy, tender, soft, tangy and sweet Dahi Vada are a combination of all your favorite flavors and textures in one tasty snack. They consist of homemade fried lentil dumpling fritters, dunked in creamy whipped yogurt and topped with both spicy and sweet chutneys. Try my heirloom and classic Dahi Vada recipe with step-by-step photos for a fun appetizer or shareable party treat.

Dahi Vada: Most Up To Date Encyclopedia, News & Reviews

Dahi Vada are a popular street food from North India. “Dahi” means yogurt and “Vada” means deep fried fritters or dumplings, and the recipe is about as straightforward as it sounds.

Watch:

Dahi vada are often made for special occasions and festivals, but can also be enjoyed anytime for a party snack or appetizer.

A perfect dahi vada recipe starts with tender and puffy homemade fried lentil fritters that are soaked in water, drained, and then covered in tangy whipped yogurt.

Dahi Vada Recipe (authentic North Indian Recipe)

These fluffy fritters are traditionally made with the ivory colored skinned urad dal, also known as black gram or urad bean or matpe bean.

The result is an impressive and delicious snack that includes just the right balance of sour, sweet, savory, and spicy flavors in every bite.

While dahi vada do require some time to make, you’ll quickly see with one taste how very worth every bit of effort they are. And, much of the prep work – like making both of the chutneys and yogurt – can be done well in advance.

Dahi Vada Recipe With Video

Follow my step-by-step instructions with photos below to learn how to make the best traditional, authentic dahi vada recipe from scratch, with tips to ensure they turn out terrific every time.

You can also check the salty and savory South Indian variation of dahi vada called as Thayir Vada which has a complete different taste and flavor profile.

1. Soak 1 cup heaped urad dal (200 grams husked and split black lentils) overnight or for at least 4 to 5 hours.

South

Dahi Vada Delicious Dahi Bhalla Chaat Recipe Punjabi Style

Later drain all the water using a colander or strainer. If you prefer, you can rinse the soaked urad dal prior to grinding the lentils.

Depending on the quality, age of lentils and soaking time the water amount can vary from ½ to ¾ cup. Keep in mind that the batter has a thick to medium-thick

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