How to make perfect vada in a blender/ mixee ?
**Add the minimum amount of water required for your blender /mixee to run then compensate for all the water added by keeping some urad dal flour handy add as much as needed to thicken the dough to right consistency. Urad dal flour is available in the Indian store or u can freshly powder some using coffee grinder.
If the dough is watery u may not be able to shape so simply make ball shaped dough and drop into hot oil as above or shape the vadas as shown below. moisten ur palm ,take a small ball of wet dough give a quick round shape as seen in pic dip ur thumb into the center of the dough and remove.Drop into hot oil carefully always towards the corner of the pan.
Ingredients for vada
Urad dal - 1/2 cup (whole ,washed)
Ginger- 1 inch piece
Green chili - 1 chopped
Rice flour- 1-2 tbsp (this makes the vada crisp and the batter thicker so you can shape it better)
Salt as per required
For soaking
Curd/ Yogurt -1/2 cup ( thick no so sour and beaten well)
Milk -1/2 cup +
For garnishing:
Dates and tamarind sweet chutney -1-2 tbsp
Green chutney - 1-2 tsp (I have not used here )
Coriander leaves chopped - 1 tbsp
Chaat masala -1/2 tsp
Pomegranate - 1-2 tbsp
Sev - 1-2 tbsp (I have not added here)
For making dahi vadas:
1.Soak urad dal for 2 hours and grind it to paste adding very little water just enough to grind into a thick paste add salt, ginger and green chili to it mix well many times with your hand this aerates the dough and makes it fluffy and light.
2.Heat oil in a deep pan enough for the vada to dip completely (check notes). Dip your hand in a bowl of water (this prevents the dough from sticking to ur palm so do not skip this)and scoop a table tennis ball size dough and drop into the medium hot oil. Fry 5-6 at a time not more than that. over crowding lowers the temperature and affects the cooking of vadas. Cook all sides to a nice golden brown color and remove on to a paper towel.
3. Heat the milk to warm and add the fried vadas. (forgot to heat up lol:))
Let the the vada soak in the milk for 10-15 minutes. Mix some water to the curd/yogurt make it slightly runny and add salt then the soaked vadas to it. Let it soak the yogurt for at least half an hour.
Add the remaining milk if any left so the yogurt is not really tart skip if u like it tart.
4. Drizzle the dates and tamarind chutney on top then yogurt then dust the chaat masala , spread pomegranate seeds Sev and the coriander leaves and serve atleast two -three depending on the size of the dahi vada in individual ramekins / katoris.
Notes:
When there is enough oil it prevents the vada from sticking or burning at the bottom and gives even coloring on the sides too.
Use fresh beaten curd for best results.
Hope you like it.
Meena
beena stephen
Wow yum yummy
Navaneetham Krishnan
So gorgeous - the shades and the flavors are all well highlighted.
Vimitha Anand
Looks too delicious
Amrita Roy
one of my favourite street food..looks yumm
Veena Theagarajan
looks yum! this is ever green snack.. Love it anytime
Gloria
Wow..I must say this is the most yummiest dahi vada I came across till date..looks too invitng..
Sona S
lovely pics.. looks so mouthwatering and delicious..
Remya Elizabeth Anish
So beautiful and yummy..... Love ur pics..... 🙂
Shibi Thomas
I never tried making this even though I enjoy it. The truth is I never attempted the 'uzhunnu vada' itself. This looks sumptuous!!! I have to start making the basic Indian snacks rather than baking stuff (special love towards baking) 🙂
Swathi Iyer
Dahi vada looks delicious Meena, Next time when I make uzhunnu vada I will try this one.
Priya Tessa
Oh Meena, this is our favourite. The red pomegranate seeds on top make the dahi vadas look so very pretty.
Sharon D
Gosh, this is beautiful. I am so in love with it!
Easyfoodsmith
Dahi Vada is a constant feature on our Holi lunch menu. We make it in copious amounts since we have plenty of guests and visitors. Your pics are so appetizing
Sathya- MyKitchenodyssey
Look at those beauties.Want to grab some right away.So colourful .
Julie
POM seeds have added to the beauty of dahi vadas...whenever I try making dahi vadas,the vadas finishes off and there is no need to soak in dahi,hi hi...or it has to be made when all are away 😀
madhavi cyber kitchen
By garnishing with permanganate seeds, you have give a different dimension to the dahi vada. Very well done and presented.
Maha Gadde
Never tried at home but these pics r inviting me,tempting me badly..Nice presentation.