Dahi Vada is a very
delicious and popular dish of
not only Bihar but all of India. It is made with slight variations in different
parts of India. It is generally had as an accompaniment during lunch or dinner
and a delicacy to be made on special occasions and festivals like Holi and
Diwali.
You will not find
any Indian who does not like them.
The Vada is basically made by deep frying small balls of an especially
prepared batter of Urad dal (Split black lentil) and dipping them into
especially prepared curd (Dahi) solution.
Ingredients:
Urad dal(split
black lentil) 100gm, a pinch asafetida (hing), ginger one small pc chopped fine,
green chili 2 pcs chopped, green coriander leaves chopped, Curd or Yoghurt
500gm, fried cumin seeds (jeera) powder 2 table spoon, chaat masala, sugar,
salt, edible oil
Procedure:
Soak the Urad dal
in water for 1-2 hours and then grind it well in a grinder. Add salt, a pinch
of hing, chopped pieces of ginger, chili and coriander leaves to the ground
Urad dal and mix well for about 5 minutes. Heat edible oil in a deep pan and
then deep fry small flattened balls of batter on a medium flame till the Vada becomes brown. Take out the Vadas and dip them into water for about
a minute. Remove the Vadas from water pressing them a little in palm to remove
extra water and keep them aside.
Take the curd in a
vessel, churn it well with hand grinder and add a pinch of sugar, salt, chaat
masala (a mix of Indian spices and salt commonly available in any grocery
store), fried jeera powder. Now dip the Vadas in this solution.
The Dahi Vadas are ready to serve.
Some people like
to have it with tamarind chutney. Some people also add a tadka (fried mixture)
of rai (mustard seeds) and curry leaves. Some may sprinkle chaat masala on top as
per their taste.
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