Dahi Vada, Dahi Bhalla or Dahi Pakori or Dahi Gujiya is the most liked street food of Northern India, almost prepared on every festival or special occasions.
Ingredients
Urad dal - 1 cup (250 grams) (soaked)
Coconut - 1/4 cup (grated)
Green coriander - 3 to 4 tbsp
Cashews - 7 to 8 (finely chopped)
Black pepper - 1 tsp (crushed)
Ginger - 1 inch (minced)
Asafoetida - 1 inch (minced)
Oil - for frying vada
Roasted Cumin powder - 1 tbsp
Black salt - more than 1 tbsp
Red chilly powder - 1 tbsp
Mint powder - 1 tbsp
Green coriander chutney
Mango powder sweet chutney
Directions
Getting ready:
1.Start with cleaning the urad dal thoroughly and rinse it well.
2.Then soak the dal in water for 3 to 4 hours. Drain the excess water and grind the dal coarsely.
3.Grate the coconut and finely chop the cashews. Crush the black peppercorns as well.
Making:
4.Transfer the ground dal in a big mixing bowl and whisk it really well.
5.To prepare the stuffing, mix following ingredients in a bowl to prepare the stuffing – grated coconut, finely chopped cashews, crushed black pepper, some coriander sprigs and finely chopped ginger. Stir to mix well.
6.Heat enough oil in a wok or pan for deep frying the vadas.
7.Now pinch some mixture with your fingers and make a lump. Place over the wet polythene sheet and flatten it gently in round shape. Top it up with some stuffing and cover it with another flat lump.
8.Close the stuffing well and flatten in a round shape. Very gently separate out the vada from polythene sheet and slide it into hot oil.
9.Fry the vada until golden brown and crispy from both the sides.
10.To make a Gujiya shaped vada, make a big lump from the mixture and place it on the polythene sheet.
11.Flatten it your fingers thinly and top it up with 1 tsp stuffing. Fold the rolled sheet into gujiya shape by lifting the other end of polythene sheet. Close the stuffing well.
12.Gently slide this gujiya into hot oil and deep fry until golden brown and crispy.
13.For round shape vadas, without stuffing, add some more water to the dal mixture and whisk well. Make small lump from the mixture and deep fry until golden brown and crispy.
14.Now drench all the fried vadas in water with some salt and asafoetida.
15.Next, whisk the curd really well until smooth and add 2 tsp sugar and some water to it.
16.Squeeze out the vadas from water and place them in a plate. Then pour some whisked curd, black salt and roasted cumin powder over it. Dahi vada are now ready and done.
Serving:
17.To serve, place as many vadas as desired on a plate and pour some more curd over it.
18.Then sprinkle some roasted cumin, red chilly powder, some black salt, mint powder, some green chutney and sweet chutney. Relish eating!
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