Dahiwada

2013-12-09
  • Yield : 25
  • Servings : 10-12
  • Prep Time : 15m
  • Cook Time : 20m
  • Ready In : 7:00 h

Dahiwada- literally just a wada dunked in yoghurt, but is it?

The sweetness of the yoghurt set off by the tangy tamarind chutney, the spicy coriander, the sprinkling of the cumin, black salt, each spice just enhancing each bite- oh, just the thought of sinking my teeth into it.

My Mum loved dahiwadas too. I often remember, when we went to a restaurant, dahiwada was always one the things she ordered.

It is often a dish we make at home to round off a meal, specially since my son loves it too.

This is my Mum’s recipe, one I have made several times over the years.

Ingredients

Ingredients: Serves 10-12

For the Vadas-
Split Urad Dal (skinless black gram lentil)- 1 1/2 cup
Ginger (freshly grated)- 1-2 tbsp
Asafoetida- 1/4 tsp
Baking soda- 1/2 tsp (optional)Salt- to taste

Oil for Deep Frying

For Yoghurt( Dahi)
Yoghurt, beaten- 4 cups
Cumin- freshly roasted powdered- 2 tsp
Chilli powder- 3/4 tsp
Sugar- 3 tsp
Chat Masala- 1 tsp

Black salt- 1 tsp
Green coriander chutney- to taste
Tamarind Chutney – to taste
Salt
Water – to add in the yoghurt if it is too thick- upto 1/4 cup

Coriander- for garnish

Nylon sev( optional)- for garnish

Method

FOR THE VADAS

1. Wash the urad dal in several rinses of water till the water runs clean. Leave for 4-6 hours to soak, or at least overnight. A good test is to try and break the urad dal with your fingernails, and if they give, then you now that they are soft and ready to be ground.

2. Drain the  water completely and grind the soaked dal in a food processor/ blender/ mixer with the rest of the ingredients with the exception of the baking soda.

Go easy on the water that you add for grinding and try and restrict to about 1/2 to 3/4 cup, just enough so that your mixie does not give up ūüôā

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The point is that you need a thick airy paste not a thin watery one to get spongy vadas.

3. Add baking soda and whisk the paste vigorously ensuring that the mixture os properly aired and keeps the batter light.

4. Heat about 3/4 litre of oil in a large wok.

5. With your hand/ spoon drop tablespoonfuls of the mixture into the oil when it is hot. A good test to check if the oil is hot, is to drop a drop of the batter into the oil. If it is hot, it will rise up almost instantaneously.

It is a good idea to wet your palms before handling the mixture.

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Fry until its golden brown in colour. In about 2-3 minutes, flip the vada over and fry till golden brown on the other side.

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Remove with a slotted spoon and drain on absorbent paper.

  • At this stage, you could either freeze the vadas for another day.
  • The batter also can be frozen for use and stays good for a few months.
  • Just remember to add in the baking soda and whisking thoroughly before frying the vadas.

If making dahivadas immediately, pop the vadas  into a bowl full of warm to hot water and let soak for  3-5 minutes.

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Then lift out and   lightly  squeeze between the palms.  Place  onto  a deep serving dish.

For spiced yogurt (or dahi)

Beat the yoghurt till smooth. If too thick add in a bit of water. Remember you do not want a runny yoghurt, something nice and creamy.

Mix in the sugar, black salt, part of the chilli powder and  chaat masala.

Pour over the vadas.

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Garnish with the coriander and  tamarind chutneys. Sprinkle the chaat masala, chilli powder and cumin powder before serving.

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This recipe is always a crowd pleaser.

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