[ I wrote this post last week before the baby’s arrival; am simply posting it today. We are at home, resting, nursing and catching up on sleep. Will resume blogging soon!]
Pushpa: Le Dahi Vade kha le.
Urmila: Nahi mann nahi kar raha.
Pushpa: Arre Dahi Vade khane ka mann nahi kar raha. Agar kisi ladki ka Dahi Vade khane ka mann nahi karta to do cheeze ho sakti hai,
- ya to woh dheere dheere ladki se ladka ban rahi hai…
- ya to usse PREM ho gaya hai
Ek din mujhe bhi Dahi Vade khaane ka mann nahi kiya, teen din baad pata chala ki mujhe Bunty se Prem ho gaya hai 🙂 (and bluntly blushing)
Bol ri! Kya naam hai unka?
Urmila:(sharmate hue) Lucky naam hai…
[Don’t worry if you don’t understand the dialog exchanged in Hindi above. The humor will be lost in translation.It doesn’t really impact the recipe or why you should make it. You should make this recipe to get a taste of India, regardless of movie scene that recommends it.]
This is a classic scene ( copied from being desh blog) from a very popular oldie- goldie Hindi movie “GolMaal”. Its hilarious in its reasoning.
Dahi vada’s have been on my mind lately. At least since mom is here. And they always remind me of GolMaal.
There is a reason why these are not on the menu of any and every Indian restaurant that you have visited. Unlike Saag Paneer, Chole or Alu- Gobi, dahi vada’s are tricky, need a lot of patience and muscular strength.
The lightest,fluffiest melt in your mouth vadas are made solely by whipping the batter with your hands. Whip and whip till you feel that your arms are going to fall off. And then some.
Then this fluffy batter is deep-fried in hot oil.
Once golden brown, they are dunked in a buttermilk bath to soften the core and then immersed in cool tangy yogurt sauce. It is served with a variety of spices – cumin powder, red chilli powder and a tangy tamarind chutney.
But once made and chilled, they are these lightly puffy yogurt soaked lentil balls that you will fight over.
One bowl or serving will never be enough. At least plan on 2 to 3 servings per person.
This is one recipe that is worth the effort. Every single time.
Here is mom’s recipe below.
Dahi vada Recipe
- 3/4 cup urad dal (black lentils)
- 1/4 cup moong dal
- 1 teaspoon salt
- 1 teaspoon minced ginger (optional)
- Pinch of asafoetida (optional)
For buttermilk bath
- 1/2 cup curd
- 3 cups water
- Salt to taste
- 1 teaspoon cumin powder
- 1 teaspoon ginger paste
For the Dahi ( Spicy yogurt sauce)
- 3 cups thick yogurt
- 1/2 cup water
- 1 – 2 teaspoons red chilli powder
- 1 teaspoon cumin powder
- Salt to taste
- 1 teaspoon sugar
- Tamarind – date chutney (store-bought, to taste)
- Green chutney (store-bought, to taste)
- Finely chopped cilantro ( for garnish)
1. Wash both the urad and moong dal well ( at least 7 – 8 times in plenty of water) till the water runs clear. It will be milky at first and then run clear.
Soak dal in plenty of water for at least 5-6 hours to overnight.
2. Discard water from the dal and finely grind it with as little water as possible. Set aside the dal batter for 1 – 2 hours.
3. In the meantime prepare the buttermilk bath. Whisk all the ingredients listed till you get a thin batter. Set aside in a large shallow bowl.
4. Heat oil in a wok on medium-high heat.
Add salt and ginger to the dal batter. Whisk the batter with hand for at least 10 minutes in a flat plate. Whisk and whisk some more till you feel the batter to be light and fluffy.
4. Fry small golf ball sized vadas in hot oil till golden brown. Test one vada to ensure that the vada is cooked evenly through the center. If not, lower the heat and cook till they are golden brown.
6. Soak the vadas in buttermilk bath for at least 2 hours. Remove the vadas from the buttermilk bath and keep aside covered. They can be kept at room temperature.
7. Prepare the yogurt sauce by missing all the ingredients and adjusting to taste. Keep the yogurt in the refrigerator to chill till ready to serve.
8. When ready to serve, layer the vadas in serving bowl. Pour the yogurt sauce over the vadas.
Garnish with chutneys and cilantro.
Serve with additional bowls of chutney, cilantro, cumin and chili powder to add per taste.