Gits Dahi Vada 200gms

Product Information

Do not overcrowd the pan or kadai. Overcrowding the pan will lower the oil temperature and as a result the vadas will soak more oil. The vada also expand a bit while frying. If you haven’t exceeded the water limit, this probably won’t happen. If it does, add 1/2 tbsp of fine semolina, gram flour, or rice flour. Try not to add too much as it can cause tough bhallas.

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. What are the main ingredients used here? Any added preservatives, additives or flavor enhancers used? Scroll to the recipe card for a detailed list of ingredients and quantities. How to Make Dahi Bhalla when you fry n soak to get the excess oil out.. use a very very diluted buttermilk solution.. that way absorption of curd is better. just dip for 10-15 seconds n gently squeeze. regarding soaking time. whenever i soak urad dal for less time like even 1 hour, the vadas do not turn out soft. so i do soak them for a longer time. in fact from my experience an overnight soaking gives soft vadas and they do not absorb oil while frying. i have been making urad dal vadas for many years now and never had an oily soaked vada after soaking overnight.Curd: Remember to use fresh yogurt. I always use homemade curd, but store bought is just fine. Do not use yogurt which has become sour.

Yes you can freeze the vada after you have drained all the water from them. Place them in a covered container in the freezer. When you want to make dahi vada, remove and thaw them or keep in your refrigerator overnight. Later assemble with the beaten curd and the chutneys. Add very little water: If possible, use a high-speed blender. Use the smoothie setting and add very little water to blend the lentils into a creamy, lump-free batter.Do not layer or overcrowd the vadas in the dish – this will prevent the vadas from breaking when you serve them. Soaking lentils: To get a good soft urad dal vada, remember to soak the lentils for 4 to 5 hours or overnight. Grind the batter really well.

Aromatics: Fresh ginger root adds a nice zing to this batter, and Serrano chili adds a subtle peppery taste. Remove the ribs and seeds for a milder flavor. For Yogurt Sauce (Dahi): Then place in an airtight container and keep in the freezer for up to 1 to 2 months. Defrost overnight in the fridge, and then continue making the complete dahi vada recipe. Expert Tips Ingredient NotesThese ingredients makes a great difference to the flavor and taste of a dahi bhalla which are not added in dahi vada. Prepare yogurt: This part is completely adaptable. Adjust to taste if you want the yogurt plain, sweeter, tangier, or spicier. I’ve used base/minimum amounts. You can moisten the spoon sparingly with a bit of water, so that the batter slides easily from it. But don’t add more water on the spoon as the water droplets may fall in the hot oil and can burst and create serious burns. So take care.

Plain Yogurt: I prefer using 2% since we end up thinning out the yogurt anyway, but feel free to use whole milk if that's what you have. No-Fry Method: When using the no-fry method, be sure to heat the pan on medium heat so the batter gets cooked from the middle. Add a few drops of oil so it can crisp up from the outside. 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. Grind in two batches or one batch depending on the capacity and size of your blender or mixer-grinder. consider grinding some coconut, green chillies, dhaniya n a small piece of ginger n pinch of hing. add that to the curd. not too much.. but just to flavour the curd and give it texture.

Gits Dahi Vada 

Chill before serving:Chill for 2-3 hours so the Bhalla/vada absorbs some yogurt and becomes creamy from within. On soaking them in dahi, these became even softer. The dahi vadas absorb the dahi very well. The center, especially, is extremely soft. A good thing is that these did not disintegrate completely as we took them out. Taste Milk and water: Both are used to thin out the yogurt. You can use only milk if you’d like, but I like using a bit of water to get it extra runny. 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: