Dahi Vada (dahi bora) is a lip smacking Indian Chat. It is prepared by soaking vada in thick yogurt. In north India it is relised with imli (tamarind) chatani, Gujarati and Maharastrians prefer it in a more sweeter version. And we Oriyas enjoy it with dum aloo.
Every body in Orissa has their own favorite place for dahi vada and aloo dam, and mine would be at the Birupa Bridge connecting Charbatia and Cuttack. As per me the guy is best in the business, he has been selling dahi vadas from I don't know when.
I can't compete him but here is the recipe that I have learned from my mom.
- Urad Dal : 1 cup
- Green Chilli: 2-3 (finely chopped)
- Ginger: 1/2 inch (finely chopped)
- Salt: 1tbsp
- Suji: 1/4 cup
- Oil for deep frying
- Curd : 2 Cups
- Mustard seed: 1tsp
- Curry leaves: 4-5
- Oil: 1 tsp
- Red Chilli: 2
- Sugar: 1/2tbsp
- Salt as per taste.
Soak the dal in water for 4-6 hrs.
Drain and grind the dal into a smooth paste using little water. Don't use lot of water else the mix would be very runny.
Add the chopped green chilli, ginger, suji and salt to the paste. With a s
poon mix it nicely in circular motion. This way the batter would become fluffy.
Heat oil in, add the vadas one by one . Fry till golden.
Transfer the hot vadas into a pan with cold water.
Finish all the vadas and let it soak in water for few minutes.
For the dahi beat the curd along with 1/2 cup water.
Add salt and sugar.
Add the vadas to the curd.
The a pan heat oil, add the mustard seeds, red chilli and curry leaves. When the mustard seeds stop spluttering add it to the dahi vadas.
Let it soak for sometime so that all the delicious flovour of the curd can get into the vadas.
It can be served with sprinkle of black salt and chat powder or with dum aloo, coriander leaves, boondi and some onion .....
So go ahead try this out and let me know.
Till then happy blogging.