"Dahi- Vada (Urad Dal+ Chana Dal)" ... one of my all time favorite snack has always been Crispy Spongy Vada's/ Fritters dunked in spiced chilled curds (dahi) ... a South Indian Delicacy that is now served almost worldwide during celebrations ... its always a delight to relish Dahi Vada anytime of the day ... do try it and enjoy with your family and friends, its scrumptious ... Yummilicious ...
** Dahi Vada is a popular snack available almost all over India. This snack is mainly prepared by soaking vadas (deep fried lentil batter balls) in spiced thick beaten dahi/ curds/ yogurt. Dahi Vada is usually prepared using Urad dal (Black gram dal), which is soaked, ground to a fine paste and then deep fried making dumplings. However, we GSB Konkani Saraswats have our own methods and variations to the same and prepare these with just urad dal which is fondly referred to as "Biscuit Ambado". You will find a post if you browse through the Blog, it does taste fantastic and is a favorite of all amchies.
** Again, sometimes we do add other lentils in combination while grinding the batter and prepare the same by deep frying into vada's/ fritters which too turn out awesome. This is a common item prepared widely during marriages and functions to be served during meals. When it is served with hot and spicy sambar for tea, the same is served dunked in dahi for lunch/ dinner. Dahi Vada has for the past 2 decades become a common item during lunch for marriages as young and old all enjoy them equally well. In fact, I find them served at most of the buffet meals in any function these days.
** Dahi Vada is also known as Dahi Bhalla in the Northern parts of India and though it is prepared in similar way by deep frying the serving style is a little bit different. They are served topped with tangy tamarind chutney and spicy green coriander~ pudina chutney which takes the dish altogether to a very different level. Dahi Vada is a great starter be it served in Northern or Southern style as they both taste equally delicious. Again, the best part of this dish is you can prepare it prior and allow it to be chilled in fridge for a few hours giving us more time to relax with guests during functions.
** So the next time you have guests/ get together try this one out to be served chilled, sure to be loved by all, especially older generation people as this one has been a part of their own cuisine during growing years. Remember to soak them in warm water once they are deep fried to make them extra soft and spongy, which truly is a must for all types of Dahi Vada's. Well, there are plenty of festive days lined up so all you need go ahead with prior preparations of dishes lined up to be tried out and enjoyed with satisfaction. Just browse through the blog for plenty of more choice of recipes.
** Here is my method of preparing "Dahi- Vada (Urad Dal+ Chana Dal)" ... my style, do try it, it tastes awesome ...
** Wash and soak 1 heaped cup of split urad dal (black gram dal) along with ½ cup of chana dal (split bengal gram dal) together in plenty of water for 2 hrs. Drain, wash and allow the dals to be drained wall in a colander for 15 minutes. It is necessary for the water to be drained off properly, as Vada's are always ground with just a few tablespoons of water to get best results. So leave it on the colander and shake it often for even draining of the water from the dals, this step is very important.
** Note : A period of 2 hours is more than sufficient for soaking the dals and if the weather is too hot, then even 1.5 hrs is more than enough.
** Now add the strained urad dal~ chana dal in a mixer grinder and grind to a smooth fluffy paste sprinkling water little by little while mixing it well in between as you grind the batter. This step too is necessary as the trick is to grind the dal's adding bare minimum water for grinding, for the vada’s to come out perfect.
** Note : If using mixer grinder remember to use chilled water for best results. Mixer blades heat up when grinding turning the batter thinner textured, addition of chilled water while grinding arrests the heating which enables the dals to grind into a fluffier texture. I used the food processor for grinding the vada batter.
** The ground batter should be soft- white butter like and once its done remove into a bowl. Now with hand gently beat the batter for a few minutes in one direction which will help in aeration that is necessary to get soft textured vada's. Add salt (namak/ meeta) to taste along with 1 tsp hing (asafoetida) powder, 1 tblsp finely chopped ginger (adrak/ alle'), 10-15 finely chopped curry leaves (kadipatta/ karbevu) and 5-6 green chillies (tarni mirsanga/ hari mirchi) cut into fine round rings.
** Gently mix all well the added ingredients added to the batter without adding force lest the aeration evaporates. Now the batter is ready to be prepared into vada's and deep fried, you may prepare them as small balls or into doughnut type shapes too, the batter is same for both. Keep a flat plate with water nearby before you start preparing the Vada's for applying as a coat to hands before preparing each vada.
** Heat plenty of refined oil/ tel/ tela in a kadai/ pan for deep frying and when it comes to smoking point, lower the heat to medium and wait for a few minutes. To check the correct temperature heat add a small ball of the batter into the hot oil, if it forms into swells into a small balls and comes up sizzling after a few seconds, the temperature is perfect. However, if the batter turns brown or reddish tinge immediately then the heat is more, which means you have to wait for few more minutes for it to cool.
** Now wet your one palm with little bit of water, this is done to ensure that the batter slips off easily into the oil, however one has to be careful with this method to avoid any water droplets falling into the hot oil which may splutter and cause mess. Gently take a tablespoon of the batter, run it on the inner rim of the side of the bowl to roll it into a round shape and drop them into the hot oil from a distance of about a few inches above the surface of the hot oil. If you are new to this method, then please watch keenly when a friend/ relative/ neighbor does so as that is the best way to learn kitchen tricks. If not you can always watch any You Tube channel and keenly check out on the procedure too.
** The Kadai/ Pan should be wide enough to hold at least 6-8 small sized vada's or 3-4 doughnut shaped vada's and at no time should it be over crowded as enough space is required for each of the vada's to be evenly fried. Again, do remember to maintain the temperature constant throughout the deep frying. Once the vada's have been fried for a few minutes, keep them flipping over a few times once in a few minutes for evenly frying of all the vada's to a evenly browned crisp texture.
** Once the Vada's have been evenly browned and crisp fried remove them with the help of a holed or ringed spatula used for removing of deep fries. Place them on a absorbent paper for the excess oil to be drained off well. Continue deep frying the Vada's in desired shapes with the remaining batter until you have finished it off. This batter does not stay good if stored in fridge so avoid it and prepare them all in one go. However, when friend and dunked in beaten curds you can store it in fridge for better shelf life.
** Once the Vada's are deep fried and done immediately add them into a large stainless steel bowl along with 5-6 cups of warm water. Gently press them down with a spatula for the vadas to soak in the water at even intervals. This procedure is followed to make the Vada's extra soft and spongy from within. Cover and keep it aside for about 15- 20 minutes. Now remove the soaked vadas and gently squeeze out the water by placing them between your both palms and giving gentle pressure, be careful and avoid breaking them. Continue the same method with all and keep them all ready in a plate.
** Preparing of Dahi Vada : In a wide bowl, add in 2-3 cups of thick curds/ dahi/ yogurt along with 2 cups of chilled water and beat it well to even smooth texture. Add to salt (namak/ meeta) to taste, 1/2 tsp of hing (asafoetida) powder, 4-5 green chillies (tarni mirsanga/ hari mirchi) cut to rings, 1 tblsp of grated ginger (alle'/ adrak), 1-2 tsp of sugar (shakkar/ sakkara) and mix well, until the sugar melts. Add a handful of finely chopped coriander leaves (kothambari pallo/ dhania) and mix well. Now add water squeezed out and kept vadas and mix well. Cover and keep it aside for the curds to be absorbed into the vadas, in between mix it well a few times.
** Note : Always use homemade curds/ dahi with good thick milk for best results. I do agree that branded readily available curds are very thick in texture but then you never know the method of preparation nor the preservatives added into them. It is very easy to set curds and for any reason you do not want to use full fat milk then you can set the curds with skimmed milk too, turns out perfect. I am sharing a link at the bottom of this recipe if you need the method of preparing perfect set curds.
** For Tempering/ Pannaka/ Tadka : Heat 1 tblsp of oil/ tel/ tela in a small pan, when hot add 1 tsp of mustard seeds (rai/ sasam) and when they begin to splutter lower the heat and add 1 tsp of jeera (cumin seeds), 6-8 curry leaves (kadipatta/ karbevu), 1/2 tsp of hing (asafoetida) powder and fry for a few seconds. Remove and pour it over the prepared and kept Dahi Vada's and give 1 or 2 stirs. Cover the bowl with a tight lid and keep it in the fridge for a few hours for the vadas to get soaked in curds properly. In between check the consistency of the Dahi Vada, if the Vada's have absorbed all of the curds then you will need to beat and add some thick chilled curds, check the seasoning and adjust if required and give it good mix and it is ready to be served.
** "Dahi- Vada (Urad Dal+ Chana Dal)" is done and all set to be served. Just before serving once again check consistency and do the needful if required. You can add a dash of red chilly powder or flakes and coarsely powdered black pepper as garnish if required too. As I mentioned earlier you can serve it topped with coriander- pudina chutney and tamarind- dates sweet chutney. In all a great dish to be served along with meals as a starter as is preferred these days during functions. I prepare this in the morning and allow to set until noon and serve the same during meals if I have guest or in my home it is always preferred to relish it as our dinner dish, it's really tummy filling snack.
** Serve them cold in individual bowls for lunch/ dinner as per your family choice. I repeat this is a great dish that can be prepared ahead and kept in fridge to save time when guest arrive and bingo surprise them by serving it just before meals. The Vadas soak in curds with time, however do not add water to bring in consistency as the taste will be lost, if for any reason you do not want to add more thick curds, you can add buttermilk and mix it well just before serving too You will get the knowledge of curd mixture needed once you fall in practice of doing the same and will not face this problem later on, just see to it that you have plenty of curds at home when you prepare dahi vada.
** These Vadas are prepared in combo of Urad dal+ Chana dal, however you can prepare them with only urad dal or urad dal+ moong dal or any other lentil of your choice too. If you browse through my Blog, you will find many combinations of Vadas prepared, they all can be prepared into Dahi Vada following this same procedure. In fact I used the same batter and prepared both round ball shaped Vada's and the doughnut shaped Vada's ie the one with hole in center. The later one I served as Vada Sambare while the round one's were prepared as Dahi Vadas, this way I got to enjoy two dishes with one batter.
** I am sharing below the links to step by step preparation of "Urad Dal Vada" and "Vada (urad dal+ chana dal) sambar" .... do browse through them and try out any that your family prefers, they are all tasty ....
** Given below is link to “Preparation Method of Perfect Set Curds”, if need be please check out out on the link given below ….
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