Do you know the most delicious and nutritious Vada recipe of all time? This article will tell you about the best Shahi Dahi Vada recipe.
Shahi Dahi Vada, a Maharashtrian delicacy, has become very popular in Mumbai and is a famous street food item.
Dahi Vada is a traditional dish of Indian cuisine, which originates from the state of Maharashtra. Dahi Vada is popular among street vendors in Mumbai and other parts of Maharashtra. It is also served as a snack at social events like weddings and festivals.
What is Dahi Vada?
Dhai Vada recipe is a north Indian breakfast made from refined wheat flour and gram flour. Dhai Vada is served as a snack or breakfast.
It tastes excellent when served with some green chutney. Dhai Vada is also known as sev bhaji in hindi, sev urad dal, and dahi burfi in hindi.
Vada is a snack that’s popular across all the Indian states. It’s a small savory dough ball made of either urad dal or rice flour.
Traditionally, Vada is eaten as it is, just by itself. But Dhai Vada has emerged as one of the most popular modern ways to eat this famous snack.
Is there a way to freeze the Vada paste before frying?
Yes, it is possible to freeze the Vada paste before frying. All you need to do is put the Vada paste in a freezer bag and freeze it for a maximum of 2 days. When you want to make Vada, remove the frozen vada paste from the freezer and allow it to thaw for about 10 minutes. Now you can fry them as per your preference.
The best way to freeze the vada paste is by placing it in a bowl or plate and then covering it with a plate of ice cubes. The water in the ice cubes will turn into ice crystals that will fill up any air bubbles inside the paste and help it last longer.
Is it possible to substitute yogurt with cream in this Dahi vada recipe?
Yes, you can substitute yogurt with cream in this Dahi Vada recipe. If you used to cream, the taste would not be the same, but it will still work just fine. However, the dish’s texture will be different because yogurt is a natural thickener and does not have as much fat as cream.
Essential tips for Dahi vada recipe
1. When making vada batter, check by taking a spoon it’s stuck to the spoon. If it is stuck, then it’s ready for the next step.
2. Always try to serve Dahi Vada when it’s chilled because it doesn’t taste that good to eat when it’s hot.
3. Try to use less water when grinding the dals. If you grind with more water, the paste will be much thinner, which Vadas ball cannot make, so very little water should use.
4. Try to deep fry the Vada in a medium flame. So that the Vada is adequately cooked, but if you fry them in a high flame, the Vadas will be over-fried outside and uncooked from inside.
5. Always use fresh curd and fresh pulses. The better the yogurt and pulses, the more delicious this dish will be. You can also use homemade yogurt if you want, healthier.
For Soaked Vadas:
- Urad dal 1 cup (washed)
- Water to soke
- Cumin seeds 1 tsp.
- Green chili 2 chopped
- Ginger paste 1 tsp.
- Raisins chopped ¼ cup
- Oil for frying.
- Lukewarm water for soaking
- Salt to taste
For Curd Paste:
- Curd 1 cup
- Powder sugar as per taste
- Black salt ½ tsp.
- Soaked Vada
- Curd paste
- Cumin powder
- Red chili powder
- Black salt
- Tamarind chutney
- Green chutney
- Soaked boondi
- Pomegranate seeds
For Soaked Vadas:
- First, in freshwater soaked urad dal for at least 4 hours or overnight. Drain the excess water and wash. Please put it in a large mixer jar, grind with a bit of water, and make a smooth paste.
- Transfer the paste into a mixing bowl, whisk them for 10 minutes to incorporate air into the batter and fluff up.
- Add green chili, ginger paste, cumin seeds and raisins, mix and fold gently.
- Set a wok on medium-high heat and fill it with oil for deep frying. Then dampen your fingers in the batter and drop a small amount of batter into the hot oil, deep fry until they become golden brown. Remember, when you fry the Vadas, keep pouring the hot oil with the spoon, so the Vadas fluff up.
- Pour Luke water in a big bowl for soaking Vadas, add salt, mix well and transfer fried Vadas in this water to sake for a while.
- Take out the soaked Vadas and squeeze out excess water from them with a light hand without damaging the Vadas. Keep aside
For Curd Paste:
- Take a bowl, strain the curd with a sieve, add black pepper and powder sugar, and mix them very well. Keep aside.
- Take a serving blow and place the soak Vadas into it; evenly pour the curd paste on every Vadas.
- Now sprinkle some red chili powder, cumin powder, black salt all over the Vadas.
- Drizzle tamarind chutney and green chutney. On the top, add some soaked Boondis and pomegranate seeds.
- Your Dahi vada is ready. Serve it chilled.