Mitha Dahi Vada
Dahi Vada Recipe: Dahi Vada or Mitha Dahi Bara (Odia) is a soft, juicy and flavourful healthy food available in all over India. As a known dish, it can be tasted as a famous street food, all around the country..!
Mitha Dahi Vada
It is a typical South Indian style Dahi Vada, which is also famous all over the country. After frying the crispy urad dal vadas are soaked in hot water. Garnishing with sweet curd, chilli powder. Which looks very beautiful and tastes great to consume in breakfast or as a main course. This soft and juicy Dahi Vada (Dahi Bara) can also be prepared on Vrat days, for any festival, occasions etc. So, do try this flavourful healthy and soft dahi vada at home. Enjoy 🙂
Ingredients
- For the Vada Bara:
- Urad Dal Black/White Gram – 150 gm
- Grated Ginger – 2 inch
- Fresh Curry Leaves – 2 tbsp chopped
- Fresh Coriander Leaves – 2 tbsp chopped
- Cumin Seeds – 1 tbsp
- Dry Red Chilli – 3 nos. or as required
- Chopped Green Chilli – 3 nos. or as required
- Dry Chopped Coconut – 1 tbsp
- Asafoetida Hing/Hengu – 2 pinch
- Black Pepper Powder – 1 tbsp
- Salt to taste
- Oil for frying
- For the Curd Mixture:
- Fresh Curd – 500 gm
- Thick Curd – 2 tbsp for soaking vadas
- Black Pepper Powder – 1 tsp
- Sugar – 2 tbsp or as per taste
- Salt – a pinch
- Fresh Curry Leaves
- Fresh Coriander Leaves chopped
- For Tempering Tadka:
- Oil – 2 tbsp
- Cumin Seeds – 1 tbsp
- Urad Dal – 1 tbsp or Bengal Gram/Chana Dal
- Dry Red Chilli – 1 tsp chopped
- Chopped Green Chilli – 1 tsp
- Grated Ginger – 1 tsp
- Asafoetida Hing/Hengu – 2 pinch
- Curry Leaves – 1 tbsp
Instructions
- Preparing the Vada Batter:
- Soak the Urad Dal: Soak 150 gm of urad dal in water for 4-5 hours or overnight.
- Grind the Dal: Drain the soaked dal and grind it in batches with 4 tbsp water (gradually adding water) to make a smooth and thick batter.
- Mix Ingredients: Add salt, 1 tsp black pepper powder, chopped green chilli, grated ginger, 1 tbsp dry coconut, chopped coriander leaves, and chopped curry leaves to the batter. Mix well.
- Whisk the Batter: Whisk the batter in one direction using a hand, spoon, or whisk balloon. Continue whisking until the batter becomes smooth, lightweight, and doubles in quantity. Ensure the batter floats on water; if not, whisk more.
- Rest the Batter: Let the batter rest in the refrigerator or at room temperature for some time.
- Preparing the Curd Mixture:
- Prepare Curd: Whisk the remaining smooth curd (500 gm) with a fork or whisk balloon. Add 1/4 cup water to achieve a semi-thick consistency.
- Add Ingredients: Mix in a little salt, 1 tsp black pepper powder, and 2 tbsp sugar.
- Tempering: Heat 2 tbsp oil in a pan. Add cumin seeds, urad dal, dry red chilli, chopped green chilli, grated ginger, and asafoetida. Sauté on low flame until light brown. Turn off the flame and add curry leaves. Pour this tempering into the curd mixture and mix well.
- Set Aside: Keep the prepared curd mixture aside.
- Frying the Vadas:
- Heat Oil: Heat oil in a frying pan. Ensure the oil is medium hot.
- Shape the Vadas: Wet your hands and shape the batter into desired- sized vadas (medium size is ideal).
- Fry the Vadas: Carefully drop the vadas into the hot oil. Wait for a few seconds before flipping them using a spatula. Fry on low-medium flame until they are golden brown and crispy.
- Soak in Curd Water: Immediately after frying, soak the hot vadas in the prepared curd water (which should also be warm or hot). This helps the vadas absorb the curd and become soft and juicy.
- Final Assembly:
- After Soaking: Let the vadas soak in the curd water for 15 minutes. Then, gently press each vada to remove excess water and oil.
- Serving: Pour the prepared sweet curd mixture over the vadas. Garnish with chopped coriander leaves and sprinkle a little Kashmiri red chilli powder or black pepper powder.
- Ready to Serve: Serve the delicious, soft, and juicy Dahi Vada / Dahi Bara immediately. If serving later, pour only half of the curd mixture initially and the rest when serving.