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Wednesday, 27 April 2016
HOW TO MAKE SOFT DAHI VALLA AT HOME
Dahi vadas, known as Dahi Bhalla in Punjabi, is a type of chaat, prepared with phulki (bhalla) and dahi (yogurt). Phulki are first deep fried in the oil, then taken out and stored in water and then soaked in beaten yogurt. Dahi baray taste best when soaked in yogurt for hours. The dish is usually topped with coriander, ground black pepper, chili powder and chaat masala which makes the taste superb.
Dahi Baray is a very popular recipe in the whole region of South Asia.
1cupUrad ki dhuli dal(Split black gram)
2tablespoonYellow Moong Dal
1-2nos. ofGreen chillies
1/2teaspoonRed chili powder
1teaspoonEno (fruit Salt)
OilforFrying and greasing
ASSEMBLING DAHI VADA INGREDIENTS
1kgBeaten Curd (yogurt
2teaspoonRed chili powder(to sprinkle on top)
Wash and soak both the dals together for 6-8 hours or overnight.
Assemble all the ingredients.
Drain all the water and wash the soaked dal with clean water.
Make sure dal has no water left in it.
Transfer it to a mixer/food processor. Ground it to a smooth paste.
Add 1 - 2 teaspoon curd while grinding.
Transfer grounded mixture to a big bowl and add ingredients one by one.
Just like a cake batter beat the mixture couple of times till its light and fluffy.
Trick to soft and spongy vadas lies in beating the batter.
To check if the batter is light and fluffy - drop some batter in cold water and if it keeps floating then the batter is perfect for vadas but if it sinks to the bottom of the bowl then
it requires more beating. Once batter is ready, let' s move on to the next step.
raditional method would be to fry these vadas. Heat oil in a kadhai,
using a spoon drop the batter one by one in hot oil and fry until golden brown.
Fried dahi vadas are ready.
Boil water in a pan, add vadas and let them soak in hot water for couple of minutes.
Remove from hot water and squeeze them in between your hands and
Beat curd in a large vessel and add salt.
Place a vada/s...
Generously top it with more curd...Pour the Tempering,rai,kadhi patte,red chilli on a top,