Soft & Fluffy Dahi Vada Recipe | Traditional Indian Snack | Homemade Masala

Описание: In this video, I am sharing a soft and fluffy Dahi Vada recipe made using soaked urad dal (black gram dal).
The batter is prepared by soaking urad dal for 2 hours and grinding it with simple ingredients.
Vadas are fried on low flame until golden brown and then soaked in water.
This recipe also includes an easy method to make homemade dahi vada masala.
Dahi vadas are served with thick curd, imli chutney, green chutney and masala.
This traditional Indian snack is perfect for festivals and special occasions.
Try this easy recipe at home and enjoy delicious dahi vadas.




DAHI BADA – INGREDIENTS :

Soaked black gram pulses (Urad dal) – 1 cup
Salt – as per taste
Grated Coconut (naariyal) – 2 tbsp
Green chillies (hari mirch) – 2
Black pepper (kali mirch, crushed) – ½ tsp
Ginger (adrak, crushed) – 1 tsp
Asafoetida (Hing) – 1 pinch
Eno – ½ tsp
Water – as required
Oil – for frying

DAHI BADA MASALA – INGREDIENTS :

Cumin seeds (jeera) – 2 tbsp
Fennel seeds (saunf) – 1 tbsp
Dried red chilli (sukhi lal mirch) – 5
Rock salt (sendha namak) – 1 tsp

For Serving :

Curd (dahi) – as required
Tamarind chutney (imli chutney) – as required
Green chutney (hari chutney) – as required
Dahi bada masala – as required
Sev – for garnish
Pomegranate (anar) – for garnish

METHOD :

First, soak urad dal (black gram dal) for 2 hours. After soaking, grind the dal with salt, fresh coconut, green chillies, crushed black pepper, crushed ginger and hing using little water to make a smooth and thick paste. Add ENO to the batter and mix it very well in one direction until the batter becomes light and fluffy. Take some water in a bowl and drop a small pinch of batter into it; if it floats on the surface, the batter is ready for frying. Heat oil on low flame and gently fry the batter until the vadas turn golden brown and crisp. Once fried, soak the vadas in water and gently squeeze out the excess water.

For dahi bada masala, dry roast cumin seeds, fennel seeds and dried red chillies until aromatic. Let them cool completely, then transfer to a jar, add rock salt and grind into a fine powder.

To serve, arrange the soaked vadas on a plate, pour thick curd over them, add imli chutney and green chutney, sprinkle prepared dahi bada masala, garnish with sev and pomegranate, and Dahi Bada is ready to eat

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