The starting time of the parade is actually determined by the
length of time of the traditional brunch
Sundays are meant to be fun days. Since, childhood Sundays were the day to visit my grandpa and of course no-study-day. That made the day more special. On Sunday mornings there was an array of cartoons telecasted on TV those days. Alice in Wonderland, Jungle Book was my favorites. Ma used to serve a heavy breakfast on Sundays and that mostly included luchi, tarakari (Bengali for vegetable curry) and sweets.
Visiting grandpa has long stopped, grandpa passed years before. Nobody watches DD National these days, and I presume they don’t telecast cartoons any more these days. But, having a heavy breakfast that can almost be called a brunch is still a custom at home. Today I thought of having a little different from the usual Sunday brunches and so Dahi vada was in the menu today.
Makes 10 medium sized vadas
Preparation time: 15min
Cooking time: 15min
Dahi Vada mix (I used the Gits Dahi Vada mix): 1 packet
Plain yogurt (Tauk doi): 200gms
Ginger paste (Ada bata): 1 teaspoon
Raisins (Kismis): 10-12
Water (Jal): 2 cups
Cumin seeds (Jeera): 1 tablespoon
Tamarind chutney (Tetuler chutney): ½ cup
Coriander leaves chopped (Dhane pata): 2 tablespoon
Bhujiya: 1 small packet
Sunflower/vegetable oil (Sada tel): For frying
- Roast the cumin seeds and grind into powder, keep aside
- Empty the dahi vada mix in a large bowl and put in the ginger paste, mix well
- Add the raisins and water to prepare a not-very-runny mixture
- Keep the batter aside for 10-15 mins
- Heat oil in a frying pan, and take one lathe of the batter and gently pour it over the oil, fry both sides of the vada till they turn light brown
- Keep a deep bowl filled with water beside the gas oven, drop the fried vadas into this water and take out after a minute
- Squeeze the excess water by pressing those with both your palms, and keep aside
- Place the vada in a plate
- Stir the yogurt with half-a-cup of water, add a pinch of salt and pour the yogurt over the vada
- Garnish with cumin powder, chopped coriander leaves, tamarind chutney, and bhujiya .
Hot Tips – I have used a ready mix for making the vadas, but you can also prepare it at home. Soak urad dal overnight, and then grind to a fine paste. The other preparation remains the same.
Further Links – Dahi Vada by Sunananda
Please do remember to send in your recipes for the Think Spice: Think Turmeric event ending November 30th, 2009.