“Urad Dal (with skin) Dahi Vada and Vada with Coriander~ Coconut Chutney” … Prepared these delicious vada’s using Urad Dal with skin … healthier option as there is more fiber content in it and curds are full of protien … Yummilicious …
** The name Dahi Vada instantly makes one crave to relish this dish and it’s the same in my case too. However, unlike a few years before, I hardly prepare them now. It had been sooooo long since I prepared them that for the past few days Dahi Vada were dancing in front of my eyes and my mind of full of them. Somehow, I was brushing it aside as I had eaten lots of oily dishes in the last few weeks. I am clearing the kitchen stuff, as the rainy season has come to an end and there is always the problem of moisture moulds in my kitchen cabinets which has to be dealt with. I came across a little bit of Urad Dal with skin that had somehow been not finished off. Well, as Vadas were already making their rounds in my mind, now there was not stopping it, till done. So put it immediately for soaking and the rest is before you. Yummy Dahi Vadas were ready for relishing the next day.
** Vada also known as Biscuit Ambado in Konkani needs no introduction to any Indian all over the world. The dish is so famous and liked by all, that people simple yearn to eat this often. Vada sambar / Dahi Vada is served at most of the GSB / Konkani Saraswat functions or on any other occasions. Learning to make a perfect vada is an art that can be learned only thru’ repeated efforts ie trial and error. If you cannot make a perfect holed vada, do not fret or feel the batter will now go wasted. You can drop large spoonful of batter into hot oil and make them into round shape, which we call biscuit ambado in konkani. Both are the same in different shapes, that’s all. I have prepared and enclosed two ambados in the picture for knowledge sake. It took me some years to perfect this and sometimes still it becomes difficult if the batter consistency goes wrong by haste.
** Grinding of the batter to the right consistency is what one has to learn as the first step to achieving the right consistency in preparing of the Vada’s. The second being trying out to make them with center hole and with practice you will definitely learn. The recipe and the method is the same as normal Vada’s which I have posted in step by step procedure before. But, I have included them again here in picture format for newbies to understand the texture and frying method better. I am also enclosing the link to previous post on Vada at the bottom of this recipe, please do go through that link for better understanding of the procedure, I have included some Tips & Tricks of preparing the Vadas/ Ambados by using mixer grinder to a perfect textured batter there, which will definitely be useful for all. Finally, I would like to urge all to try out cooking food in homes, it’s fun, you just need to have patience and love for feeding and the rest will fall in line.
** Here is my simple method of preparing Dahi Vada using Urad Dal with Skin ... My Style …
** Note : For 2 cups of Urad Dal you will get about roughtly 10-12 Vadas of medium size.
** To prepare the Urad Dal with skin Vadas : Soak two cups of Urad Dal with skin in plenty of water for 1 hour. Strain off the water. Some of the black skin may be loosened from the dal and float on top of the water. You can discard them or use them, I have used them as this Vada is with skin on and addition of the skin usually gives you higher fiber content.
** Now drain the soaked dal in a colander till all the water has completely drained away. Keep aside in the colander for about 30 minutes so that there is absolutely no extra moisture left. This step is very important, you should drain off all excess water that is possible as if there remains water the batter will thin out on grinding and neither the vada can be formed nor will you get good textured Vadas as they will soak in the oil when deep frying.
** Now put the strained dal in a mixer grinder and grind adding only little bit of till soft and fluffy. The trick is to grind the dal adding barely little bit of water if necessary only for the vada’s to come out perfect. Just sprinkle some water if need be, mix well and grind. I used the food processor for grinding the urad dal. The batter comes out good in them, so will it in the small grinder of normal mixer grinder.
** Remove the ground paste into a wide stainless steel bowl. Now add in salt to taste, ½ to 1 tsp hing powder depending on it’s aroma, 1 large tablespoon of finely chopped ginger, 8-10 curry leaves chopped fine and 3-4 green chillies cut into round rings. Mix the batter well, do not add in any water. I have enclosed a picture of the mixture in the collage, please check out for the same, you can make out the texture of the mixture in it.
** Heat oil in a kadai with plenty of oil for deep frying. The kadai should hold at least 3-4 vadas at a time without overcrowding and leaving enough space around each vadas to get evenly fried. Let the oil heat to smoking point, then lower the heat and wait for 3-4 minutes. Check the temperature of the oil, by adding a small drop of the batter. If it forms into a round and comes up in a few seconds, it means the oil is the right temperature. Keep the heat constantly at this same temperature, for evenly browned vadas.
** For Making Vadas with the center hole : Wet both palms of your hand with water, just coating of thin layer, not dripping. Be careful with this step, at no point should water droplet be there, coz when you leave the vadas into the oil, water should not drop into the hot oil, lest it may flutter and burn you hands. So just rub your palm with water, that is enough. This is to ensure that the vada holds the shape properly and also slips into the oil easily. Take a little bit of batter in hand in round shape say the size of a tennis ball and place it on the center of the left hand. Now gently with the help of index finger of the right hand make a hole in the center.
** Gently flip over the vada onto the right hand and see that the hole is intact. Now slip the vada into the hot oil gently, taking care to see that the oil does not splutter. Be careful, as the oil is hot. Now prepare the other vada’s similarly on the hands and follow the same method by gently letting it into the oil. The number of vadas added to the oil in kadai depends on the size of the kadai and amount of oil you use. However, do not add vadas back to back, wait for 2-3 minutes between adding each vada, so that the first one’s cook a bit, this is to ensure that the batters do not stick to each other and the vadas remain separate.
** Let the vadas cook on the dropped side for 4-5 minutes, then overturn them gently to cook on the other side too, after a few minutes keep stirring now and then till you get evenly fried / browned vadas. When the vadas are done, remove on an absorbent paper for the extra oil to get drained off. Repeat the same with remaining batter until all the mixture is consumed and done. The Vadas are done and ready. You can now serve them with sambar and / or chutney. You can also prepare Dahi Vada out of these, the method of which I am giving right below in this recipe.
** Note : It is advisable NOT to keep the mixture in the fridge for later use, or prepare the batter ahead of deep frying period and storing the same in the fridge, as somehow I have experienced that they do not give satisfactory results. Always use freshly prepared mixture for preparation of Vadas. However, if it is inevitable you may do so, as having them is better than not preparing them at all due to lack of time or convenience.
** To Prepare plain Round Vadas / Biscuit Ambado : The method of deep frying and other requirements is same as mentioned above except that here you just make them into round balls. When the oil is of the desired heat as mentioned above, take a large tablespoon of batter with the help of you hands gently mold it on the inner rim of the bowl into roundish droplet and then gently leave it into the hot oil. It will form into a ball shape, again plz. do be careful, when you drop them in oil. You must be careful, as if the hot oil splutters on your hand, it will result in boils which is a pain till it goes away and sometimes the marks take quite some time to fade away.
** Again, do not overcrowd the kadai, there should be enough place to turnover the ambados and fry them evenly. Now keep the heat on medium and fry the vadas till crispy and brown by overturning them frequently. When the ambados are done, remove on an absorbent paper for the extra oil to get drained off. Repeat the same with remaining batter until all the mixture is consumed and done. The ambados are done and ready. You can now serve them with sambar and / or chutney. You can also prepare Dahi Vada out of these, the method of which I am giving right below in this recipe. Again, there is another dish that can be prepared from these that is rasam vada served in many south Indian restaurants which I have posted elsewhere in the blog before.
** For soaking Method : To prepare the Dahi Vadas, you have to soak them first in water for sometime so that they soften and become lighter in weight. Just put the vadas in warm water, cover and keep it aside for 10-20 minutes, it absorbs the water. Remove and press them between the palms gently to squeeze out the water. This should be done gently so as to not break the vadas. Now the vadas are ready to added into the curds for preparation of Dahi Vadas. Keep them all ready in similar manner.
** For preparing curds for Dahi Vada : You can directly soak into prepared thick curds or thin buttermilk first and then add on thick curds an hour or so before serving of Dahi Vadas. When we prepare the vadas and keep it in the fridge for hours, to avoid the whole lot of curds turning sour, I use this step of first dunking them in prepared spiced buttermilk and then just a few hours before serving beat some more fresh thick curds, add in to the same and mix well. You may follow any method suitable to you.
** My Method : Just beat 1 cup of curds with 1 cup of water well to a smooth texture, this is actually called buttermilk. Add 1 tsp sugar, 2-3 chopped green chillies, few corainder leaves finely chopped, 1 tsp of hing powder, salt to taste and mix well till the sugar has melted. Add in the prepared and soaked vadas (about7-8) and mix well. Put this in a flat tin and put it in the fridge overnight or at least a few hours. Now beat another cup or two of thick curds about 2 hours before serving time and add it to the Vadas in thin curds / buttermilk and mix well. Check the seasoning. Now they are ready to be served in an hour or so.
** For serving of Dahi Vadas : There are many ways in which these Dahi Vadas are served and I am sharing a few of them of which I have relished below. They are also called different names in different regions of the country. But before serving Dahi Vadas, check if the vadas have soaked in all the curds, if so, you can beat some more curds in similar method and add in to the vadas and mix before serving too.
** You can season / temper the Dahi Vadas with mustard seeds, cumin seeds and curry leaves in a teaspoon of oil and pour over the same some time before serving. They can also be served topped with a little bit of sev on it.
** You can serve it topped with Tamarind (Imly) Chutney and Coriander Chutney too, this type of serving is very famous in the northern side of India, usually called as Chat that is usually served sprinkling some chilly powder and khatta meeta chutney.
** In southern parts of India however, it is served as it is without any other topping except a little bit of dry masala chutney for spice level. I grew up eating it this way, so I always prepare it in similar way, but do serve with the chutney at sometimes when I have either guests or to hubby who loves it that way.
** Whichever way you choose to serve these Dahi Vadas, remember to serve them chilled as they taste best that way, at least 4-5 hours of refrigeration is good enough if given to them before serving. I put them in fridge overnight and it is all soaked and soft the next morning or if I need them for evening, I do so in the morning.
** “Dahi Vada And Vada with Coriander~Coconut Chutney” are done and ready to served. If you want to serve them with chutney, do so immediately when they are hot and ready. But if you want to serve them as Dahi Vada then follow the above procedure of soaking them and serve them chilled. I served a few with coriander coconut chutney when they were ready and hot. Some I dunked in the curds and served them chilled the next day as Dahi Vada sprinkled some dry garlic chutney on top and it tasted yumz. I loved this healthier twist of Vadas, Do try these and enjoy with your family and friends and yes, plz. do give me a feedback. It would be lovely to know how your family enjoyed the dish.
** Given below are several links of different types of Vada’s prepared by me over a period of three years, there are many more to come as and when I prepare. I will keep editing them here too. In the following links the tip of grinding with chilled water is not given as I myself came to know of it recently. But follow the method of using chilled water while grinding and keeping the urad dal overnight in fridge for them and I am sure you will get fantastic results.
** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible. I have also started a food group for by the name "KONKANI DELICACIES" where in you will find many more recipes by members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" … Thank You ….
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