DAHI VADA RECIPE-सुपर सॉफ्ट दही बड़े बनाने का आसान तरीका

Ingredients

• 1 cup Split Yellow Moong Dal (Rinsed well, soaked for 6 hours)
• 1/4 tsp Baking Soda (Optional, helps vada puff)
• 2 cups Vegetable Oil (For deep frying; use neutral oil like canola or sunflower)
• 2 cups Thick Yogurt (Greek‑style) (Strained to a creamy consistency; keep chilled)
• 1 cup Fresh Mint Leaves (Packed, washed)
• 1 cup Fresh Spinach Leaves (Packed, washed; can use baby spinach)
• 1 inch Ginger (Peeled and roughly chopped)
• 2 Green Chili (Adjust heat to taste; keep seeds if you like it hot)
• 1 tsp Roasted Cumin Powder (Freshly roasted for best aroma)
• 1/2 tsp Black Peppercorns (Whole, to be ground with chutney)
• 1/2 tsp Kala Namak (Black Salt) (Gives the characteristic tangy flavor)
• 1/2 tsp White Salt (Adjust to taste)
• 2 tbsp Lemon Juice (Freshly squeezed)
• 1 tsp Roasted Chana Powder (Bhuna Chana) (Adds crunch and earthy flavor)
• 1/2 tsp Red Chili Powder (Adjust heat)
• 2 tbsp Tamarind Red Chutney (Optional, store‑bought or homemade)

Instructions

1. Rinse and Soak Moong Dal

   Place 1 cup split yellow moong dal in a large bowl, rinse under running water until water runs clear, then add fresh water to cover and let soak for 6 hours.

   Time: PT6H

2. Drain and Grind the Dal

   After soaking, drain all water. Transfer the dal to a blender, add a pinch of baking soda, and grind to a smooth, thick batter without adding water.

   Time: PT6M

3. Whisk the Batter

   Transfer the batter to a wide bowl. Using a palm or hand whisk, beat vigorously for 5‑6 minutes until the batter becomes light, airy and a thin film floats on the surface.

   Time: PT6M

4. Heat Oil for Frying

   Pour 2 cups vegetable oil into a deep frying pan, heat over medium‑high heat until a small drop of batter sizzles and rises to the surface (≈180°C).

   Time: PT5M

   Temperature: 180°C

5. Fry the Vadas

   Drop spoonfuls of batter into the hot oil. Fry until light bubbles appear and the vadas turn golden‑brown, about 2‑3 minutes per side. Remove with a slotted spoon and set on paper towels.

   Time: PT10M

   Temperature: 180°C

6. Prepare Green Chutney – Blanch Herbs

   Bring a pot of water to a boil. Add the mint and spinach leaves for 30 seconds, then immediately transfer to a bowl of ice‑cold water to retain colour. Drain well.

   Time: PT2M

   Temperature: Boiling

7. Grind the Chutney

   In a blender, combine the blanched herbs, 1 inch ginger, 2 green chilies, roasted cumin powder, black peppercorns, kala namak, white salt, and lemon juice. Add a splash of fresh water and blend to a smooth but slightly textured paste.

   Time: PT5M

8. Strain and Adjust Chutney

   Place the chutney in a fine mesh sieve, press with a spoon to extract excess water, then return the thick paste to a clean bowl. Add a little fresh water if needed to achieve a drizzle‑able texture.

   Time: PT2M

9. Soak Fried Vadas Briefly

   Place the fried vadas in a shallow bowl of warm water for 2‑3 minutes until they soften slightly. Gently press to remove excess water.

   Time: PT5M

   Temperature: Warm

10. Assemble Dahi Bada

    Arrange the softened vadas on a serving plate. Spoon thick yogurt over each, then drizzle generous amounts of green chutney and optional tamarind red chutney. Sprinkle roasted chana powder, red chili powder, black pepper, and a pinch of kala namak on top.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

30 g

Fat

12 g

Fiber

5 g