Blogging Marathon #68 Week 2 Day 3
Dish: Instant Dahi Vada
Today is the third day of this week's appetizer theme and I am sharing an Indian classic appetizer today. Dahi Vada, Dahi Bhalla or Thayir Wada; you may choose to call it by different names but it all boils down to lentil dumplings dunked in cold yogurt and topped with seasonings and chutneys. Till now I have shared two versions of it; one is the classic Dahi Vada and another is a quick wheat based Dahi Pakodi. Today it is time for another favorite from our family, Instant Dahi Vada.
The traditional recipe of dahi vada includes soaking urad and grinding them to a batter. Then mixing in other ingredients and doing a test to ensure it will be fluffy etc. While I love to do all that on days when I have ample time, there are days when I want to make something yummy really quick. That is when I use this recipe.
Urad dal flour forms the base of this recipe. This flour is easily available in most Indian stores. We use it to make a traditional winter sweet called adadiya too. So I generally have that flour in my pantry. This flour mixed with a little rice flour to get crispiness is used to make the batter. I have added cumin seeds, ginger and green chilli, but you may choose to remove or edit any of them as per your preference. Making the vada in a paniyaram stand eliminates the frying, but the same batter can be used to fry vadas too. I was doing a low calorie version, thus opted for this method.
I am sure you all have seen a lot of people sharing dahi vada on various food sharing groups. Each household has a different version of the classic and many people are creative and use ingredients like using bread or some fasting friendly flours to make dahi vada. This recipe is according to our family preferences; sweet yogurt, lentil based dumplings and served with minimal toppings.
A lot of people like to add thin sev, pomegranate or fried boondi on their dahi vadas. I have not added any of those as we like this version better. I served chutneys on the side, letting each person pick and choose what they want in their plate. It is also a good idea to add the chutneys to the main dish itself. Make changes as you like to this one. And yes, come back tomorrow for one of my favorite appetizers on the blog!
For the Vada
Urad Dal Flour 1 cup
Rice Flour 2 tbsp
Baking Soda a pinch
Cumin Seeds 1 tsp
Ginger 1 inch piece, minced
Green Chilli 1-2, minced
Salt 1 tsp
Oil and water as required
For the Dahi Vada
Thick yogurt 2 cups
Sugar 3-4 tbsp
Salt, red chilli powder and cumin powder as required
Cilantro to garnish
Sweet and spicy chutneys from here
In a bowl mix all ingredients except water and oil. Start with 1/4 cup water and mix it in to get a smooth batter. Keep adding water till you get a thick batter. You would need between 1/4 and 1/2 cup water depending on the brand of flours used.
Once you get a thick batter, heat a paniyaram stand. Add half a tsp of oil in each cavity and drop a tbsp of the batter. Cook on medium flame for 2 minutes, covered. By then the bottom would be brown. Flip and cook for another couple of minutes. Once the vada is golden brown, remove on a kitchen towel.
Before you are ready to make the dahi vada, whip yogurt and add a pinch of cumin powder and salt, sugar as required. We love our dahi vada sweet, but you can adjust the sweetness based on how you prefer. Refrigerate the yogurt for the flavors to soak in.
Take a bowl of water. Dip the prepared vadas in water for 1 minute, remove and squeeze out the water. Place the vadas in a plate. Top with flavored yogurt. Sprinkle chilli powder, ground cumin and chopped cilantro. Enjoy immediately or refrigerate before digging in.