Gits Dahi Vada 200gms

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No, they are not the same. Though on the face of it they may look same, but there are differences and hence they are not the same dish. Simply add some rice flour or sooji (rava, semolina) to the batter. Mix very well. A combination of both sooji and rice flour also works well. Take care not to add too much of sooji as it can make the vada have a dense texture. Generous helpings of both spicy green coriander chutney and sweet tamarind chutney are beautifully drizzled over the top before serving. the biggest mistake is to soak for 4-5 hours. we ( my mom, grandma etc). soak for a maximum of 45- 60 minutes. ideal is 45, n bare minimum is 30. the longer you soak, the more oil is absorbed while frying. Under this segment, we cover the instructions to be followed, cooking time/process, use of any extra ingredients and the overall prep time involved. 4. Other Observations Main ingredients

regarding soaking time. whenever i soak urad dal for less time like even 1 hour, the vadas do not turn out soft. so i do soak them for a longer time. in fact from my experience an overnight soaking gives soft vadas and they do not absorb oil while frying. i have been making urad dal vadas for many years now and never had an oily soaked vada after soaking overnight. Note for 3x batch: If tripling the batch, do not triple the baking powder as the bhallas get quite spongy. Use 2 tsp for the perfect consistency. Spices: I add red chili powder and Chaat Masala directly to the yogurt, but you can keep it simple with just sugar and salt. I developed the recipe with store-bought chaat masala because I know that’s what most people have. If using homemade chaat masala, add additional salt, sugar, and heat if needed. You can also try using dahi bara chaat masala, which is made specifically for dahi bhalle. There is no need to add salt to the batter. We added minced ginger and chopped green chilies to the batter which enhances the overall flavor – would recommend adding this.

In the photo below, it looks as if the pan is overcrowded with the vada, but actually it is not – blame it on the photography! when you fry n soak to get the excess oil out.. use a very very diluted buttermilk solution.. that way absorption of curd is better. just dip for 10-15 seconds n gently squeeze. If you haven’t exceeded the water limit, this probably won’t happen. If it does, add 1/2 tbsp of fine semolina, gram flour, or rice flour. Try not to add too much as it can cause tough bhallas. Yes, you can store the batter for a couple of days. Do not store for more than 2 to 3 days as the batter becomes sour. For a longer storage, keep the batter in a freezer for a month. Sprinkle roasted cumin powder, red chili powder and finely chopped coriander leaves over the dahi vadas.

What are the main ingredients used here? Any added preservatives, additives or flavor enhancers used? On soaking them in dahi, these became even softer. The dahi vadas absorb the dahi very well. The center, especially, is extremely soft. A good thing is that these did not disintegrate completely as we took them out. TasteYogurt: Always make dahi vada with fresh yogurt and not sour curd. I always use Homemade Curd, but store bought is just fine. Wrap the dish in plastic cling wrap or transfer to a container with a lid, and keep leftover dahi vada in the refrigerator overnight or for a day only. Any longer and the taste of the yogurt changes. Garnish: The garnishes make this a super fun and 'customizable' chaat item. Sprinkle cayenne and roasted cumin powder, and add your favorite garnishes: Tamarind Chutney, Cilantro Chutney, Thin sev, chopped cilantro, pomegranate arils, julienned ginger. Do not overcrowd the pan while frying. Overcrowding will lower the oil temperature, and as a result the vadas will soak more oil. FAQs

Add very little water:If possible, use a high-speed blender. Use the smoothie setting and add very little water to blend the lentils into a creamy, lump-free batter. Soak the dal: I know! Who remembers to soak? But this can’t be skipped. Soak for 8 hours at least, but not more than 24 or it’ll start fermenting😅. Soaking really does contribute to softer bhallas because they’ll just blend better. Fridge: Store fried bhallas in an airtight container or zip-top bag in the refrigerator for 3-4 days.

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Test: I saw this first on the legendary Veg Recipes of India’s Dahi Bhalla recipe. To test to see if the batter is aerated enough, drop a bit of batter in a bowl of water. If it floats, that means it’s aerated enough. hi dasana… this is not the first blog i am commenting on re thaiyir vadai… unfortunately i dont think any one has heeded attention to my comments.. but i hope you will. my suggestions are very fundamental and come from generations of experience:

Cheat and use baking powder. It makes them softer. In fact, the more you add, the softer they’ll be. I like to use just enough so they’re noticeably but not artificially soft and spongy. No garlic version: To make a no-garlic version dahi vada, just skip adding the garlic in the green coriander chutney. Pour the whisked yogurt over the vadas. Let the vadas rest for at least 30 minutes in yogurt to absorb the flavors. Refrigerate if planning to serve it later.

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To have less dishes to clean: Instead of transfering the blended batter to a bowl, just whisk the batter while it’s in the blender blender. Also, whisk the yogurt in the pan you’ll serve it in.