Dassana's Veg Recipes· by Dassana Amit★ 5.0 (62)

Dahi Vada Recipe (Authentic)

Name: Dahi Vada Recipe (Authentic)
Prep time: 480 min
Cook time: 45 min
Total time: 525 min
Yield: 60, 60 Dahi Vada
Cuisine: indian
Ingredients: 1 heaped cup or (200 grams) urad dal; ½ teaspoon green chili (– chopped or serrano or thai chili); 1 teaspoon or 1 inch ginger (– chopped); 1 teaspoon cumin seeds; 1 pinch asafoetida ((hing)); ¼ to ½ cup water (or add as needed); 1 tablespoon raisins (– chopped); 12 to 15 cashews (– chopped); salt (as required - or add ⅔ teaspoon food grade edible rock salt (sendha namak)); 2.5 cups curd ((yogurt), chilled); ½ to 1 teaspoon chaat masala (or add as required); ¼ to ½ teaspoon red chili powder (or cayenne, add as needed); 1 teaspoon roasted cumin powder; black salt (– add as required, optional); ¼ cup pomegranate arils (– optional); 2 tablespoons ≈coriander leaves (– chopped (cilantro)); ½ cup tamarind (– tightly packed (seedless)); 1.75 cups water; ½ teaspoon ginger powder ((saunth powder)); ½ teaspoon cumin seeds; ¼ teaspoon red chili powder (or cayenne); 7 to 8 tablespoons jaggery (or sugar, add as required, adjust as per your taste); rock salt (edible and food grade) (or black salt or regular salt, add as required); 1 teaspoon oil; 2 cups coriander leaves ((cilantro)); ½ to 1 teaspoon dry mango powder ( or 1 to 1.5 teaspoons dried pomegranate seeds); ½ teaspoon or 1 to 2 small to medium garlic cloves (– chopped); 1 teaspoon green chillies (– chopped, or use serrano pepper); ½ teaspoon cumin seeds (or cumin powder); salt (as needed)

Nutrition Facts

Per serving · recipe makes 60 · 8h 45m total

Servings

Calories

2% of a 2,000 cal day

34KCAL

Protein

2g3% DV

% DAILY VALUE

Total Fat1g

Saturated0g

Unsaturated0g

—

Total Carbs6g

Fiber1g

Total Sugars3g

—

incl. Added Sugars2g

Starch2g

—

Sodium70mg

% Daily Value is based on a 2,000 calorie day.

Soft fried lentil dumplings served in whipped yogurt and topped with sweet and spicy chutneys. A festive Indian snack with complex layers of flavor.

Ingredients

60 SERVINGS

200 gurad dal — heaped, 1 cup
½ tspgreen chili — chopped, or serrano or Thai chili
1 tspginger — chopped, 1 inch
1 tspcumin seeds
1 pinchasafoetida (hing)
¼–½ cupwater
1 tbspraisins — chopped
12–15cashews — chopped
salt — or food grade edible rock salt (sendha namak), as needed
2½ cupscurd (yogurt) — chilled
½–1 tspchaat masala
¼–½ tspred chili powder — or cayenne
1 tsproasted cumin powder — powdered
black salt — as needed, optional
¼ cuppomegranate arils — optional
2 tbspcoriander leaves (cilantro) — chopped
½ cuptamarind — tightly packed, seedless
1¾ cupswater
½ tspginger powder (saunth powder) — dried, powdered
½ tspcumin seeds
¼ tspred chili powder — or cayenne
7–8 tbspjaggery — or sugar
rock salt (edible and food grade) — or black salt or regular salt, as needed
1 tspoil
2 cupscoriander leaves (cilantro)
½–1 tspdry mango powder — or dried pomegranate seeds
½ tspgarlic — chopped, or small to medium garlic cloves
1 tspgreen chillies — chopped, or serrano pepper
½ tspcumin seeds — or cumin powder
salt — as needed
2–3 tbspwater

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Method

8h 45m total

Read the method on Dassana's Veg RecipesDassana Amit’s original page

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starterindianbeansgluten freevegetarian

Nutrition is estimated by Chive from the ingredients above, per serving.

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