Gayathri Pai's Food Bytes: Dahi ~ Vada (Urad Dal + Chana Dal).

Tuesday, August 2, 2016

Dahi ~ Vada (Urad Dal + Chana Dal).

One More All time Favourite "Dahi ~ Vada" ........ Here the Vada is prepared using Urad Dal And Chana Dal and soaked in ............ Dahi which is beaten, spiced and seasoned ........ Totally Yumz .....

Dahi Vada is a popular snack prepared by one and all almost all over India. It is mainly prepared by soaking vadas (deep fried lentil batter balls) in thick beaten dahi / curds / yogurt. Dahi Vada is most of the time prepared using Urad dal, which is soaked for some time then ground to a fine paste without much of water and then deep fried making dumplings. However, we GSB Konkani Saraswats have our own methods and variations to the same. While we prepare these with just urad dal, at time we do add in other ingredients / lentils to the same and deep fry them which we fondly call biscuit ambado. It’s a common item prepared widely during marriages and functions. When it is served with hot and spicy sambar for tea, the same is served dunked in dahi for lunch / dinner. Dahi Vada has now become a common item during lunch for marriages as young and old all enjoy them equally well.

The Dahi Vada is also known as Dahi Bhalla in the Northern regions of India. It is prepared similarly but served with a classic north Indian style / touch that makes it so delicious that you would never want it to get over. They are served topped with tangy tamarind chutney and spicy green coriander~pudina chutney which takes the dish altogether to a very different level. Somewhat in the lines of Mumbai Ragada Pattice that is served with similar chuntey's. Dahi Vada is a great starter, a cold appetizer whether it is served in Northern Style or Southern style. Both taste simply great. To make them extra soft and spongy, you have to just soak the deep fried urad dal dumplings in warm water for some time and then remove and add them to spiced beaten curds.

These Dahi Vadas are the same one’s that I prepared with sambar ie. using a combo of Urad dal and chana dal for a change. I made two dishes out of the same vada’s by serving some with sambar and some dunked in curds as dahi vada. So for the vada recipe just follow the Urad dal – Chana dal Vada with Sambar Recipe …. As for the soaking it in curds, I am giving the details below.

Prepare the vadas either with plain urada dal or with a combo of urad dal and chana dal and keep them ready aside. In a large stainless steel bowl add 5-6 cups of warm water. To this add in 10-12 of the deep fried vadas, press them down with a spatula for the vadas to soak in the water. This procedure is to make them extra soft and spongy within. Cover and keep it aside for about 15 minutes. Now remove the vadas and gently squeeze out the water by placing them between your both palms and giving gentle pressure.

In a wide bowl, add in 2 cups of thick curds / dahi / yogurt. Add in 2 cups of water and beat the curds well. Add to salt to taste, 4-5 green chillies cut to rings, 1 tblsp of grated ginger, 1 tsp of sugar and mix well, until the sugar melts in. Now add in a handful of finely chopped coriander leaves and mix well. Now add the vadas removed from water and of which the water has been squeezed out. Mix with the curds well.

For Tempering : Heat 1 tblsp of oil in a small pan, when hot add in 1 tsp of jeera and 1 tsp of mustard seeds, when the mustard seeds crackle, add in 6-8 curry leaves and 1 tsp of hing powder. Fry for a few seconds and pour over the vadas dunked in curds.

Cover the bowl and put it in the fridge for a few hours for the vadas to get soaked in curds properly. Serve cold in individual bowls for lunch or dinner. A great dish that can be prepared ahead and kept in fridge to save time when guest arrive. If you find that the Vadas have soaked in all the curds and has turned dry, just beat some curds with water adding salt and sugar and add on to the vadas and mix well before serving. It does not alter the taste. You will get the knowledge of the curd mixture needed once you fall in practice of doing the same and will not face this problem later on.