I somehow seem to enjoy street food more on a rainy day. With Calcutta receiving heavy showers lately, it’s been almost everyday that I’ve made some street food in the evening. Perfectly teamed with the evening tea. But I was stuck to the Aloo Tikki mostly, till Dahi Vada crawled into my mind.
Like the Aloo Tikki, Dahi Vada too is a North Indian street food or chaat. This is a cold and spicy thick yogurt based snack. Basically, this super delicious dish is prepared by fisrt frying and then soaking black gram lentil balls in a spicy yogurt mixture. It’s then topped with some spices like roasted cumin powder, chaat masala and coriander leaves. Dahi Vadas not only qualify as a chaat but also as a delicious cold appetizer.
I have always loved the way my mom made Dahi Vadas. But here in this recipe I have also added two pinches of asafoetida to the batter of the vadas and it surely enhanced the taste of the vadas. My mom never added it, but I saw this in the cooking class I attended last weak. Yes, this recipe is from that class where I learnt some amazing chaats, all thanks to that wonderful lady who patiently teaches people like me.
- For the Vadas:
- Black Gram Lentil (Urad Dal sans skin) 1 cup, washed and soaked overnight or atleast for 5 hours.
- Asafoetida 2 pinches
- Baking Powder 1/2 tsp.
- Finely Chopped Ginger 1 tbsp.
- Finely Chopped Green Chillies 1 tsp.
- Salt as per taste
- Refined Oil to deep fry
- Water 3 cups + 1/2 tsp. Chaat Masala (for soaking the vadas)
- For the Spicy Yogurt
- Curd 2 cups
- Powdered Sugar 3 tsp.
- Roasted Cumin Powder 1/2 tsp. and a little more to sprinkle on top
- Rock Salt 1/2 tsp.
- Red Chilli Powder, to sprinkle on top
- Chaat Masala, to sprinkle on top
- Chopped Coriander Leaves 1/4 cup
- For the Tamarind Chutney (In Microwave)
- Tamarind Pulp 3 tbsp.
- Jaggery 4 tbsp.
- Sugar 4 tbsp.
- Dry Ginger Powder 1/2 tsp.
- Roasted Cumin Powder 1/2 tsp.
- Red Chilli Powder 1/2 tsp.
- Rock Salt 1/2 tsp.
- Water 1 cup
- Making Dahi Vada aka Dahi Bhalle: Drain the water from the lentils and grind to a smooth paste, adding very little water if required. Now to this paste add asafoetida, baking powder, chopped ginger and green chillies along with the salt. Beat this mixture with an electric beater till its frothy, adding 1/4 cup hot water while you beat it. To test whether the batter is done, drop a spoonful of batter into a bowl of water. It should no dissolve but rise to the top.
- Heat refined oil in a deep-frying pan. With a big spoon, drop a dollop of batter (size of a big lemon) into the hot oil. Fry on medium heat. Make vadas with the remaining batter. Let the vadas cool once they are fried.
- In a micro-safe bowl add 3 cups of water with 1/2 tsp. chaat masala. Heat it in a microwave for 3 minutes at MICRO HIGH power. Soak all the vadas in this hot water for 5 minutes. Remove and lightly press between your palms to remove the excess water. Keep aside.
- Beat curd along with powdered sugar, 1/2 tsp. roasted cumin powder and rock salt. Place the vadas in a serving dish and evenly pour the spicy yogurt on them. Make sure to cover them completely. Chill the vadas for sometime before serving. Just before serving, sprinkle chaat masala, red chilli powder and some coriander leaves. Pour tamarind chutney and relish this lip-smacking snack.
- Making the Tamarind Chutney in the microwave: Put all the ingredients in a micro-safe bowl. Cook the chuteny in MIRCO MEDIUM power for 5-6 minutes. Be sure to stir once in between.
This savory snack absolutely melts in your mouth. Tastes simply divine when served with sweet and tangy Tamarind Chutney. This Tamarind Chutney was made in a mircowave, which saves a lot of time. This is a very handy chutney. Apart from these Dahi Vadas, I also love to team it with the Aloo Tikkis.