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Am an open book.. a big time foodie.. an aspiring chef... who has a thirst for knowledge.. loves traveling...loves making friends.. is passionate about writing...wants to capture life through photography...is a loud mouth..a chatterbox...a self proclaimed Bohemian..and the world is my oyster !!!!

Monday, November 17, 2008

Dahi Vada...


1) MTR Vada Mix - 1 packet

2) Curd - 4 packets (each packet = 200 gms)

3) Sweet & Sour Chutney -
Tamarind (Tamarind Chutney )

4) Spicy Chutney - (Green Chutney)

5) Coriander Leaves

6) Finely Chopped Green Chillies - 3

7) Bhujiya Sev - 1 Packet

8) Spices - Jeera powder, Dhaniya Powder, Red Chilly Powder


First pour water into the mix and make a thick dough. Then shape it into vadas and deep fry the batter till i turns crisp and golden brown. Then place the vadas on a news paper so that the excess oil can be soaked up by the news paper.

Then once the vadas cool down, immerse the vadas in a bowl of tepid water. Let the vadas soak in the water for 2 minutes. Then remove the vada one by one, squeeze the water out of then gently without altering their shape and immerse in a big bowl of salted curd.

Then sprinkle jeera powder, dhaniya powder and chilly powder on top of the bowl and keep the bowl inside the fridge.

While the vadas are getting marinated, Make the sauces following my recipe (Tamarind Chutney Green Chutney )

Then remove the bowl from the fridge and garnish with chopped coriander leaves and finely chopped green chillies. Then while serving, take a vada from the bowl, place it on a plate, pour little curd on it from the same bowl, then pour two spoons each of sweet chutney and green chutney around the vada and sprinkle bhujiya sev on top of the vada to garnish it and serve immediately.

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