Tasty Dahi Vada Recipe | How To Make Dahi Vada

Tasty Dahi Vada Recipe: Dahi Vada is a delicious recipe. Everyone likes Dahi Vada very much. Dahi vada is made in a very simple and sour process. so don’t think so that you only eat it.  Follow the recipe to make it at home.

Tasty Dahi Vada Recipe | How To Make Dahi Vada

Tasty Dahi Vada Recipe | How To Make Dahi Vada – Ingredients

Ingregients  Quantity
Urad Dal 1 Cup
Moong Dal 1 Cup
Curd 2 Cups
Salt 5 Teaspoons
Green Chilli 2-3 Finely Chopped
Red Chilli Powder 1 Teaspoon
Chaat Masala 1 Teaspoon
Coriander Leaves 50 grams
Tamarind 100 grams
Sugar 1 Cup
Oil 100 grams
Baking Powder/ Enoa Pinch 1/4 Teaspoon / 1 Teaspoon
Ginger Finely Chopped
Garlic Finely Chopped
Lemon Juice 1/2 Teaspoon
Black Salt 1 Teaspoon
Roasted Cumin Powder 2 Tsp
Soap 1 Teaspoon

Tasty Dahi Vada Recipe | How To Make Dahi Vada – Direction

Dahi Vada Step 1

First of all, we have to make prepare the vada batter, for which we first take 1/2 cup Urad Dal and 1/2 cup moong dal, wash both of them thoroughly in water and soak them in water for 4 hours.

Dahi Vada Step 2

Drain both the pulses from the water and put them in a mixer grinder and grind them together. At this time, add 5-6 spoons of water to the pulses and grind them. Keep in mind that the pulses should be ground lightly like semolina and not completely fine.

Dahi Vada Step 3

After grinding the pulses, beat the pulses well so that the pulse become fluffy. By splitting the pulses, our pulse become well formed and soft. Then

pulse has to be beaten until the pulse doubles. Due to excessive splitting of pulses, the pulse double in size and their color changes, due to which when the pulses are put in water, the pulses start floating in the water.

Dahi Vada Step 4

Now add salt as per taste and 2 teaspoons ginger and green chilli paste and 1/4 teaspoon eno or 2 pinches of baking soda to the dal and mix well. Adding green chillies and ginger to curd makes the taste of curd very good.

Dahi Vada Step 5

Now we have to make vada, so for this we need to heat pan on gas oven and pour oil in the pan. Keep the gas flame low as we have to fry the Vada in low flame only. vada should be cooked on low flame so that the vada turns brown slowly and the vada gets cooked from within and does not remain raw from inside. When the oil is heated, fry vada a desired shape.

Then it has to be turned over after some time so that it gets cooked properly from all the sides. When the vada turns brown, it has to be taken out from the oil. Fry all the large pieces and take them out.

Dahi Vada Step 6

Now we have to take warm water, add 1 teaspoon of salt on it, put all the vada in the water and soak them. Keep it soaked for 15 minutes. 

Dahi Vada Step 7

Now we have to prepare curd, for this we have to take 2 cups of curd, add 2 spoons of sugar and 1/4 spoon of salt, now we have to mix it well and melt it until the curd becomes smooth. Curd should not be taken too sour. If curd is too sour then do not use it.

Dahi Vada Step 8

Now we have to prepare the mixture of spices for which we have to take 1 teaspoon black salt, 1 teaspoon roasted cumin powder, 1 teaspoon red chili, 1 teaspoon chaat masala, mix everything well. The masala is ready.

Dahi Vada Step 9

Now you have to prepare green coriander chutney and tamarind chutney. To make coriander chutney, prepare as many coriander leaves as you need, salt as per taste, garlic-ginger 1 spoon finely chopped, 1 green chilli, juice of 1/4 lemon, mix all and grind them in a mixer grinder, you are done. Coriander chutney is ready.

Now to prepare sweet tamarind chutney, you have to first boil water and then boil 100 gram tamarind in it. After boiling the tamarind, extract the juice from the tamarind. Now heat a pan on gas oven, add oil in pan. Dip 1/2 teaspoon soap in oil. Then add Emily juice. Add 1 cup sugar, 1 teaspoon jira powder, salt as per taste, 1/2 teaspoon chilli and cook well for 10 minutes. Your chutney is ready in 10 minutes.

Dahi Vada Step 10

All our ingredients are ready, now we have to survey the Dahi vada, for this first we have to water the vada, squeeze it and keep it in a plate. Don’t squeeze the vada too hard otherwise it may break. Then pour curd over it, you can add more curd or you can add a little more. Now add green coriander and then add sweet tamarind chutney, you can use both the chutneys as per your choice. Then put the masala on it which we have prepared.

You can eat Tasty Dahi Vada.

10 Tips Of Dahi Vada

  • It is very important to add moong dal at the time of making it because making it with only urad dal would cause the problem of taste which does not happen with moong dal.
  • Keep in mind that the pulses have to be ground lightly like semolina and not completely fine.
  • By splitting the pulses, our grains become well formed and soft.
  • Due to excessive splitting of pulses, the pulses double in size and their color changes, due to which when the pulses are put in water, the pulses start floating in the water.
  • Adding green chillies and ginger to curd makes the taste of curd very good.
  • vada should be cooked on low flame so that the vada turns red slowly and the vada gets cooked from within and does not remain raw from inside.
  • Adding eno to baking dal helps in making the rice well.
  • Curd ought not be taken excessively sharp.
  • It is necessary to beat the curd so that the curd becomes smooth.
  • Be sure to add sugar to the curd so that it becomes curd. Due to which the taste increases.

In conclusion 

Her Dahi Vada recipe is making for you then don’t forget this to make. please try it. it’s very amazing for making and also making so, try it definately you loved it. follow the recipe.

Is Dahi Vada a healthy recipe?

Yes, this is a healthy recipe because calcium is found in curd which is healthy for us.

What is Dahi Vada made from?

Curd vada is made from udhar dal and mung dal.

Why is moong dal necessary for making curd vada?

Food gets digested quickly due to moong dal. This is also healthy for us.

Can asafoetida be added to curd?

Yes, you can add asafoetida in Bikul Dahi Vada, this further enhances the taste of Dahi Vada.

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