मार्किट जैसा सॉफ्ट और टेस्टी दही वडा ऐसे बनाओगे तो उंगलिया चाटते रह जाओगे | Dahi Vada Ki Recipe
Let me cut a piece from this Dahi Vada. It's very juicy and soft from inside and the chutneys are adding up the flavour, hey friends. Today, I am going to show you guys how to make super spongy Dahi Vada's at home.
It turns out just like the ones you get in market. It turns out so soft and juicy it melts in your mouth. Along with the recipe, I will keep giving you the tips and tricks to make perfect Dahi Vadas. So let's begin with the recipe I have taken, one cup of black split lentil without skin, which I have soaked in water for 4-6 hours.
If you want, you can soak it overnight. Also, I have soaked it for approximately 5 hours. You can see it has puffed up. Well. Here comes the first important tip which you need to keep in mind. You have to strain the extra water out completely from it.
After that transfer it into a blender jar, if the quantity of lentil is too much, then blend it in two batches while grinding it just add: 1-2 tablespoon water, if you add too much water at this stage, the batter of the vada will turn really soft and While frying, it will soak lot of oil and your Dahi Vadas will turn out very soggy.
My first batch has been grinder. It's, a very fine paste. I used only 2 tablespoon of water while grinding it transfer it into a bowl. Keep in mind to transfer it into a big sized bowl because we have to whip it and, while whipping the batter, we will need space now I will grind the second batch and will transfer it in the same bowl transfer.
The second batch as well. Let me show the consistency of batter at this stage. I added only 2-3 tablespoon of water while grinding it, but if you haven't used any amount of water while grinding it, you can now add 2-3 tablespoon water to adjust the consistency.
Second important thing to keep in mind is how to whip this batter, because whipping the batter will only make the Vadas soft and spongy let's start the whipping. Let me show you guys how to whip this batter.
We will whip the batter with hands to get the best result. ( like this ) keep whipping from one direction, as I am doing here, you need to whip this batter, at least for 8-10 mins or until it becomes little lighter and fluffy.
This process will fill the air into the batter and, in result our Vadas will turns out super soft and light it's been 8 mins, the color of the batter has become little lighter, and the batter has also become lighter in weight.
You can tell from the texture too now how to check whether it is right stage for frying or not take one portion of the batter and drop it in a water filled bowl like this. If it floats on the surface of the water, it means the batter is perfectly ready and another trick to check whether it is perfectly whipped or not is take batter in your hand and try to drop it down in the bowl see it has the same texture As of whipped cream, the batter is not dropping immediately, which means it is the right stage to fry the Vadas before frying, add half teaspoon of salt 1 finely chopped green chilie, and here goes my fav ingredient, i.
e. half teaspoon of cumin seeds, mix everything. Well, I, like only these 3 ingredients in my Dahi Vada, but if you want, you can add 2 teaspoon of ginger chilie paste in this mixture, or you can even add some carom seeds.
That too, gives a wonderful flavour and you can also add raisins. If you like, the batter is mixed. Well, it is ready to fry. I have kept oil on consistent, medium flame for frying. Now we will start frying the vadas.
I have taken a bowl filled with water. First of all, damp you hand with water so that the batter doesn't get stick then take a portion of the batter like this and drop it into the oil, follow the same process and drop the batter balls into the oil.
You can keep the size of the vada small or big, as you like. Just keep wetting your hands with water in between you can do it after dropping 3-4 vadas into the oil. I am frying 4 vadas at once. I am making medium sized vadas it fluffs up a little after frying fry it on medium flame.
Until it turns golden brown in color, keep in mind that the flame shouldn't be low, while frying the vadas. Otherwise, vadas will soak lot of oil and all the vadas will turn soggy. And if you fry the vadas on high flame, they will turn red from outside immediately, but from inside it will remain uncooked, so keep in mind to fry it on medium flame.
Until they turn golden brown and becomes crispy from outside, you can see. Vadas has been fluffed up normally like when you fry any kind of fritters. It has been 4 mins. The color has also turned beautiful golden brown, and the edges are looking quite crispy.
Let me show you guys. The first batch is ready. Let's. Remove it in a plate, how yummy they look, you can enjoy it at this stage too, with some green chutney or coconut chutney. I am frying. The second batch following the same process remembered one more tip.
There is a one more trick to check whether the batter is perfectly whipped or not. After dropping the batter into oil, they will flip on their own after 5-6 seconds you can see. Vadas are flipping on their own.
This means vadas are very light and spongy from inside second batch is also ready. Remove it in a plate. Fried vadas are ready so from one cup of black split lentil ( without skin ). I have made approximately 15-16 vadas of medium sized.
If you are going for smaller size, then the quantity will increase, let break one piece: it is very crunchy and crispy from outside. I can hear the sound of crunchiness. It is very soft from inside, and the texture is quite firm and close.
This shows how soft it is from inside it has turned out perfectly light and airy. Keep it aside. Next, take a big bowl of warm water. Add 1/4th teaspoon of asafoetida mix it well. It gives a lovely flavour to the Dahi.
Vada now add the Luke warm vadas into the Luke, warm water, add the vadas as much as you can fit in the bowl. I have saved some dry vadas to eat later, soak the vadas into this water for at least 20-30 mins or until it doubles up in the size or it forms a white layer on the surface.
Meanwhile, our vadas are resting. Let's, prepare the dahi ( curd ). I have taken curd prepared from half litres of milk. It is homemade curd, (, dahi ) beat it nicely to make it smooth. You can check out my homemade curd recipe.
I will put the link of it in description box. Do check it out. Curd has been beaten nicely. I am not putting any water into it, because curd should be very thick and sweet. That's. Why? I am not adding any amount of water.
Add some salt in it, as per your taste and two tablespoon of powdered sugar mix, it nicely let's check the status of the soaked vadas. You can see how well the vadas are fluffed up, it is doubled in size and you can see a white layer on it.
The color has been turned little white from golden brown, which means vadas have been well soaked. Layer of oil is completely removed. Now take it between your palms and squeeze the water out lightly.
I am squeezing it lightly because I like Vadas in round shape, but if you like, vadas flat, you can squeeze it little hard put it in the serving plate. Repeat the process with rest of the vadas, I have taken 4 vadas for serving now we will spread the prepared curd over it adjust the quantity of curd as you want.
Texture and consistency of the curd is so smooth because I don't. Add any water sprinkle some red chilie powder, some freshly, roasted cumin seeds powder. I love the flavour of cumin seeds. You can also sprinkle some chaat masala, now add some fresh homemade green chutney.
You can check out the link to the green chutney recipe in description box below adjust the quantity of green chutney. As per your taste, then add some sweet and sour tamarind chutney wow. It looks so tempting my mouth started: watering while I was adding the chutneys on it, so our homemade soft and spongy dahi vadas are ready to eat.
You can enjoy them immediately with your friends or family. If you liked today's, recipe do give it a thumbs up. Share this video and don't forget to subscribe to my channel. I will meet you with one more amazing recipe until then enjoy this Dahi Vada HAPPY COOKING.
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