Dahi Vada

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Few years back, on my visit to India my sister complained why does she gets hard center in the Dahi Vada though she follows the same procedure & method. I smiled & told her, I had gone through this phase too. My perfect spongy soft badas started coming hard with  ball like center.
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 In India, I never had to worry but prepare the batter, mix, fry and soak in the curd and they are ready to eat.  But after coming to Dubai, I don’t know what happened and vadas started hardening in the center. Maybe a climate change or there is something wrong with urad dal I use. I also  asked my sis in law whether she is having the same issue or is it me. Whether I was doing something wrong. But no we were following the same method & procedure.
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 So what do you need to do for the perfect spongy dahi vada? First step is to soak urad dal for minimum 4 hours. Secondly it should be grounded to a fine paste using as little amount of water. And  every time before frying each batch, mix in the vada batter nicely in one direction. This will fill the air in the batter and vada’s will come fluffy.  And still if you have a tiny doubt that your vada will not come out spongy then add a pinch or two of  baking powder or soda bicarb to the prepared batter. Lastly fry each batch at medium temperature.
Each  batch you fry directly soak it in the prepare hot water. After few minutes, squeeze and add to blended curd mixture.
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Many friends ask me , if we can store dahi vada. Answer is yes. You can store it for about a week in fridge. Prepare the dal batter. Fry out the vadas. Dip in water. Squeeze and store in a container for about a week. Take out to room temperature and  pour the curd mix on it. Let it stand at room temperature for half an hour.
 Another method is to prepare the dal batter and store in an airtight container in fridge. Use it when required bringing to room temperature before frying. I usually adopt this method.

Dhahi Vada (Makes 15 -18)

I
For Bada batter
 Mix in all the below
1 cup urad dal(soaked overnight or 4-5 hrs & grounded to paste with 8- 10 tbsp water)
 1 pinch of baking powder or soda bicard (optional)
 salt to taste
 
II
SOAKING WATER:-Mix all the below
500 ml hot water 
 1 tbsp of thecha or green chilly paste
 1 heap tsp Black salt 
 
 
III
 FOR DAHI/ CURD:- Blend all the below
400 gm curd
1 tsp sugar
 salt to taste
 
IV
To Serve
Roasted cumin powder
Roasted chilly powder
Tamarind Chutney

Method
  • Heat the oil in a deep pan for frying the bada’s.
  • Check the temperature by putting little vada’s mixture in the oil. If it comes up, the vadas are ready for frying.
  • Fry the vada’s in the hot oil till golden brown on medium heat. 
  • Soak the prepared fried vadas in the soaking water for 5 -8 minutes.
  • Squeeze all the water from them and place them in a serving dish.
  • Pour the prepare curd on it.
  • Garnish with cumin powder, red chilly powder and Tamarind chutney.
 
 
 
 

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