Скачать или смотреть Dahi Vada

Dahi Vada is a must-have appetizer for iftar in the holy month of Ramadan. These urad daal fried fritters are spongy and light and get soaked in creamy yogurt and topped with cilantro and tamarind chutneys. Packed with proteins and sweet and tangy flavors at the same time, I can speak for my Indian and Pakistani friends that their iftar is incomplete without it.
Ramadan Mubarak!💐💕
I have a bag full of these in the freezer and I prepare them for iftar every day. It gets very easy when you have your chutneys ready as well. Yum!😋 I am so hungry right now.😄

Tips: use as much water as needed to make a smooth creamy puree from urad dal. For two cups, I end up using a cup or more water. You blend the mixture till it becomes very creamy. We are not looking for a coarse texture. You might think it's creamy enough but add another splash and blend more till it becomes VERY creamy, like a pink salt facial scrub.

Do a float test to see if the batter is whipped enough. Put a small piece of batter in water and it should float.
Blend in batches and not all at once.
Fry on low heat. Just a light golden color is enough. Drain them and let them cool. Then freeze the extra. Only soak as much as you need in warm salted water for consumption.

Dahi Vada Chaat

2 cups white urad dal (soak overnight)
Water for blending

Salt to be added to the warm soaking water

Fresh and creamy yogurt
Salt
sugar
Cilantro chutney
Tamarind chutney
Chili sauce
Chaat masala

For cilantro chutney:

3 bunches of fresh cilantro
3 garlic cloves
1-inch ginger pieces, peel removed
4 green chilies
½ tsp black cumin
2 tbsp white vinegar
½ tsp salt
⅓ cup olive oil
⅓ cup filtered or boiled and cooled water

Combine everything for the cilantro chutney in a blender jug and blend to puree. Store it in an ice cube tray or small jars for later use.

Rinse soaked urad dal a few times and transfer to the strainer. Let all the water drain out. Transfer to a blender and add ½ cup water to it. Blend it and add more water if it looks dry.
Continue adding water gradually and continue blending till it becomes almost white facial cream-like.
Transfer to a large wide bowl and add 1 tsp salt to it. Continue whipping it in one direction for ten minutes. It's tiring but there is no way around it. The batter should triple in volume. Then do a float test like I mentioned in the tips above.
Oil your hand or a deep spoon and drop big dollops of the whipped batter in medium-hot oil. Fry them on low heat till light golden. Drain them and put them away.

Fill a bowl with very very lukewarm water and add some salt to it. Add your vadas to it and place a plate on top to submerge them in water. Let them soak for 15 minutes. Then gently squeeze them between your palms to remove excess water.
Add some salt and sugar to the yogurt and whisk it. Place your vadas on a plate and pour your prepared yogurt on top. Drizzle your green and imli chutney on top and sprinkle chaat masala over it. You can also sprinkle some pomegranate grills or fried peanuts on top. Enjoy!