Gits Dahi Vada 200gms

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Seasoning: Himalayan pink salt (Kala Namak), roasted cumin powder, chaat masala, a pinch of cayenne (optional), and sugar is what I add to create a perfectly seasoned sauce. To make a flatter shape: Drop the bhallas by the spoonful instead of using a cookie scoop. Use another spoon to slide the batter down. You can also flatten the bhalla while squeezing out the water after soaking. Sprinkle roasted cumin powder, red chili powder and finely chopped coriander leaves over the dahi vadas. Soak vadas:Soaking vadas in hot water for 20-30 minutes makes them soft from the inside. Gently squeeze out the water before dipping them in yogurt. If the water is still hot, add some cold water to temper it down.

Make a double batch. A small batch, which I’ve shared in the pictures, video, and recipe card works fine. But after several tests, I’ve found a larger quantity just blends easier and better. Plus, you get to freeze the rest for later. Spices: I add red chili powder and Chaat Masala directly to the yogurt, but you can keep it simple with just sugar and salt. I developed the recipe with store-bought chaat masala because I know that’s what most people have. If using homemade chaat masala, add additional salt, sugar, and heat if needed. You can also try using dahi bara chaat masala, which is made specifically for dahi bhalle. Chill before serving:Chill for 2-3 hours so the Bhalla/vada absorbs some yogurt and becomes creamy from within. Add all the ingredients to small blender or spice grinder. Blend, until it reaches a fine consistency. If needed, add 1-2 tablespoon more water to make it easier to blend. It should become a runny paste, with the leaves no longer visible. If needed, strain excess water to get the desired consistency.Test: I saw this first on the legendary Veg Recipes of India’s Dahi Bhalla recipe. To test to see if the batter is aerated enough, drop a bit of batter in a bowl of water. If it floats, that means it’s aerated enough. To have less dishes to clean: Instead of transfering the blended batter to a bowl, just whisk the batter while it’s in the blender blender. Also, whisk the yogurt in the pan you’ll serve it in. Pour the whisked yogurt over the vadas. Let the vadas rest for at least 30 minutes in yogurt to absorb the flavors. Refrigerate if planning to serve it later.

Yogurt: Always make dahi vada with fresh yogurt and not sour curd. I always use Homemade Curd, but store bought is just fine. Simply add some rice flour or sooji (rava, semolina) to the batter. Mix very well. A combination of both sooji and rice flour also works well. Take care not to add too much of sooji as it can make the vada have a dense texture.

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Topping Variation: You can make the dahi vada with only the sweet tamarind chutney and yogurt, and leave off the spicy green coriander chutney, if you like. What are the main ingredients used here? Any added preservatives, additives or flavor enhancers used? No garlic version: To make a no-garlic version dahi vada, just skip adding the garlic in the green coriander chutney. Whisk plain yogurt or pass it through a strainer to smoothen it. Blend salt and sugar into the smooth yogurt. Soak the fried vadas in water at room temperature. Let them soak till the vadas soften and swell (around 15 minutes).

Delectable! These dahi vadas taste brilliant as is or can be served alongside any dip of your choice. Well salted dahi vadas that do not require any further adjustments. Do not overcrowd the pan while frying. Overcrowding will lower the oil temperature, and as a result the vadas will soak more oil. FAQsthaiyir vadai in most places does not have a hole. atleast not amongst tamilians or palakkad iyers.

Note for 3x batch: If tripling the batch, do not triple the baking powder as the bhallas get quite spongy. Use 2 tsp for the perfect consistency.

Disclaimer

from what i have seen and eaten, the thayir vadais have always been donut shaped. even here in the south indian restaurants the thayir vadais are like medu vada. This mildly seasoned yogurt sauce acts as a big flavor infuser in this dish. I use homemade yogurt, but you can use your favorite store brand as well. You will need: Wrap the dish in plastic cling wrap or transfer to a container with a lid, and keep leftover dahi vada in the refrigerator overnight or for a day only. Any longer and the taste of the yogurt changes. Soak the dal: I know! Who remembers to soak? But this can’t be skipped. Soak for 8 hours at least, but not more than 24 or it’ll start fermenting😅. Soaking really does contribute to softer bhallas because they’ll just blend better.