Dahi Vada

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The starting time of the parade is actually determined by the

length of time of the traditional brunch

-Charlie Brotman

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.

Dahi Vada

Makes 10 medium sized vadas

Preparation time: 15min

Cooking time: 15min

Ingredients:

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

Gits Dahi Vada Mix

Preparation:

  • 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 .

Dahi Vada

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.

Think-Spice

I am sending the Dahi Vada recipe to Monthly Mingle: Brunch hosted by MeetaK of What’s For Lunch Honey.

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23 thoughts on “Dahi Vada

    1. HC,
      I think you can order the Gits one online, because I came across one link selling the Gits Dahi Vada mix and the prices were in dollars, so I think you have some luck even if you don’t find it at the Indian store.

    1. KalyanK,
      I don’t know why this has become a new style of serving desserts at buffets. I never could take dahi vada as a dessert even though its one of my most favorite food. Even here in Kolkata the weddings I have attended they had a stall serving dahi vadas.

    1. Yes I have grounded fresh turmeric before in the grinder. The oriental one is a stone slab and a stone rolling pin, freshly ground turmeric is used in our marriages to smear the bridegroom and the bride on the day of the wedding just before they bathe.

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