Dahi Bara Vada Spice Mix Recipes

DAHI VADA RECIPE

Steps:

• Soak tamarind in water overnight or for 4 to 5 hours in a small bowl or pan.
• With your hands, squeeze the pulp from the tamarind in the same bowl or pan. Strain the pulp and set aside.
• Heat oil in a small pan. Lower the heat and add cumin seeds and let them crackle.
• Add ginger powder, red chili powder, asafoetida.
• Stir and add the strained tamarind pulp. Cook for 2 to 3 mins.
• Add the jaggery and salt and simmer for 4 to 5 mins more on low to medium-low heat. The mixture would thicken. Let the tamarind chutney mixture cool.
• When cooled, store the tamarind chutney in an air-tight dry jar or container.
• Blend or grind all the ingredients mentioned under the green chutney list with water.
• Remove and set aside in a small bowl.
• First pick and then rinse the lentils for 3 to 4 times in water.
• Soak the lentils in enough water overnight or for 4 to 5 hours.
• Drain all the water and add the lentils in a blender or mixer-grinder.
• Add chopped green chilies, chopped ginger, cumin seeds, asafoetida and salt.
• Add water in parts and grind to a smooth thick or medium-thick flowing batter.
• Take the ground batter in a bowl. Stir the batter briskly for a couple of minutes. This aerates the batter making it more light and fluffy.
• Add the chopped raisins and cashews. Combine well and set aside.
• Heat a kadai or pan with oil for deep frying.
• When the oil becomes medium hot, add spoonfuls of the batter in the oil.
• Don't be in a hurry to turn them.
• When you see the vada becoming pale golden from the base and sides, you can turn them.
• Fry the vada until they become golden and crisp. Place on paper towels.
• In another bowl take water. Wait for 2 to 3 minutes and while the vada are still hot, place the vada in the water. Soak for 12 to 15 minutes.
• The vada will release some of the oil and absorb water increasing a bit in size with a color change.
• Take each vada and flatten and press between your palms to remove the water.
• Place these vada in a serving bowl or tray.
• Whisk curd (yogurt) until smooth. Pour the curd over the vada evenly all over covering them.
• Top with the green chutney and tamarind chutney as needed.
• Sprinkle a few pinches of red chili powder or cayenne, roasted cumin powder, chaat masala and black salt.
• Garnish with pomegranate arils and coriander leaves.
• Serve dahi vada straightway. Or you can refrigerate for a couple of hours before serving.
• Wrap the dish in plastic cling wrap or transfer to a container with a lid, and keep leftover dahi vada in the refrigerator overnight or for a day only. Any longer and the taste of the yogurt changes.
• The lentil dumplings can be made in advance and frozen before assembling the complete dish. Make the fritters per the recipe instructions, soak in water, and thoroughly squeeze out the water.
• 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.

DAHI BARA (VADA) SPICE MIX

Steps:

• Sal ammoniac used in the recipe is also sold as "noshader" in India & Pakistan. Abroad look for it in Greek or Scandinavian grocery stores. Also known as sal ammoniac or MINERAL SALT. Sold as white tablets also known as "lemon salt". This is ammonium chloride.
• Dry roast cumin, corriander and carom seeds in a pan. Place aside to cool before grinding.