Last weekend being Diwali, I came across so many delicious pictures of sweets and savories of different kinds in the popular social networking sites. Those added fuel to my craving for the mouthwatering motichur laddoos, irresistible samosas and so many more. Lately I have been intentionally keeping myself away from the kitchen, though not completely but I have been avoiding anything that needed an elaborate cooking process. But the uncontrollable craving needed to be addressed. So I choose Dahi vada to quench it. For me that's the easiest one to make. So Dahi vada to celebrate a belated Diwali.
Dahi vada, is a popular road side chaat (snack) from India. It is basically deep fried lentil dumplings made from urad dal (split black gram), first soaked in water and then served with beaten yogurt and other flavorings. It is an absolute favorite of mine and my family.
To make soft and melt in mouth Dahi vadas keep in mind the following tips, use good quality urad dal (split black gram), soak the dal (lentil) for at least 6 hrs before making the paste, fry the dumplings over a medium high heat and most important of all beat the lentil paste with a whisk till your arm falls apart..... or else use an electric beater :)
Things needed to make Dahi vada:
For making the Vada (lentil dumplings):
(makes 16-18 vadas)
- Urad dal (split black gram): 2 cups
- Asafoetida (hing): a pinch
- Cumin seeds (crushed): 1 tsp
- Ginger paste: 2 tsp
- Green chili paste: 1 tsp
- Salt to taste
- Oil to deep fry
For assembling Dahi Vada:
- Yogurt: 4-5 cups
- Water: 1/2 cup-1cup
- Date-Tamarind chutney
- Roasted cumin and red chili powder: to sprinkle
- Black salt or chat masala: to sprinkle
- Fresh coriander: 1 tbsp
- Warm water: a pot full
- Sev or boondi: to garnish
- Sugar to taste
- Salt to taste
Steps of making Dahi vada:
1. Soak urad dal (split black gram) for 6-7 hrs. Wash well and drain the lentils. Make a smooth paste. The paste should have a consistency of thick cake batter.
2. Add crushed cumin seeds, salt, asafoetida, ginger paste and green chili paste to the lentil paste and mix well. Beat the lentil paste till it is fluffy and airy.
3. Heat oil in a deep pan, when the oil is hot reduce the heat and put dollops of lentil paste and fry till evenly golden brown. Do not over crowd the pan, fry in batches.
4. While the dumplings are frying, heat a pot full of water. Add a spoonful of salt in the water. Keep the water warm. No need to boil it.
5. When the dumplings turns golden brown, take out with a slotted spoon and keep on paper towel lined plate.
6. Dip the fried dumplings in the warm water.
7. In a bowl beat yogurt, water, sugar, salt, till smooth.
8. Just before serving, squeeze any excess water from the vadas and arrange them in a serving plate. Pour whisked yogurt over the vadas to coat them well. Garnish with date-tamarind chutney, roasted cumin-red chili powder, black salt or chat masala, chopped coriander leaves, sev or boondi.
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