Make this Hyderabadi Street Style Dahi Bade / Vade / Dahi Bhalle at home and enjoy this popular food snack.
For The Dumplings / Fritters / Bade/Vade/Bhalle:
Ingredients:
Chickpea Flour / Besan - 1 std cup or nearly 100 grms
Rice Flour / Chawal Ka Aata - 1 tbsp
Ginger Garlic Paste - 2 tsp
Salt / Namka - 1 tsp salt or as per the taste
Turmeric / Haldi Powder - 1/4th tsp
Red Chilli / Lal Mirch Powder - 2 tsp
Coriander / Dhaniya Powder - 1 tsp
Cumin / Zeera Powder - 1 tsp
Baking Soda / Khane ka Soda - 1/4th tsp
Oil - For Frying
Procedure:
1. Add chickpea flour or besan to a bowl.
2. Add rice flour, ginger garlic paste, salt ,turmeric powder, red chilli powder, coriander or dhaniya powder, cumin or zeera powder and baking soda.
3. Mix well and gradually add water (around 1/2 cup) to make not very thick but just more than medium consistency batter, because when we soak the fritters in water, they might tend to break if they are made with thin batter
4. Leave this batter aside for half an hour.
5. To a broad bottomed pan, add 1 litre of water and 1 1/2 tsp salt. Mix well and keep aside for soaking vadas into this.
6. Add oil for frying. Into the hot oil, lower the batter in the form of medium sized fritters because they will swell up and enlarge after soaking in water.
7. I have made 10 fritters out of this mixture (for 5 servings).
8. When the fritters turn light brown after deep frying, immediately put them in salt water.
9. Soak all the fritters for only 2 min. The hot fritters will absorb the water quickly, over soaking will lead to their breakage.
10. Press each soaked fritter delicately to remove the excess water and place them in a slightly tilted plate so that the excess water is drained out.
For The Curd / Dahi:
Ingredients:
Curd / Dahi - 250 grms
Water / Pani - 2 cups or 500 ml
Crushed Garlic / Kuchli hui Lehsan - 1 tsp
Green Chillies / Hari Mirch - 3, crushed
Salt / Namak - 1 1/2 tsp or add salt as per the taste
Coriander / Dhaniya Powder - 1 tsp
Cumin / Zeera Powder - 1 tsp
Chaat Masala - 1/4th tsp
Turmeric / Haldi Powder - 1/2 tsp
Chopped Coriander / Kata Hua Hara Dhaniya - 2 tbsp
For The Tempering / Tadka:
Oil / Tel - 3-4 tbsp
Cumin Seeds / Zeera - 2 tsp
Mustard Seeds / Rai - 1 1/2 tsp
Dry Red Chillies / Sukhe Lal Mirch - 7
Curry Leaves / Kari Patta - 2 tbsp
Procedure:
1. Add curd to a large bowl. Beat well till it attains a fine consistency.
2. Add 2 cups or 500 ml water. Street style curd has a thin consistency. Beat again so that the curd and the water blend well.
3. Add crushed garlic, crushed green chillies, 1 1/2 tsp salt, coriander or dhaniya powder, cumin or zeera powder, chaat masala, turmeric powder (street style dahi is usually yellow in colour) and add chopped coriander.
4. Slightly beat again to break any lumps from these spices.
5. Add 3-4 tbsp oil to a pan.
6. A good tadka or tempering is the key to tasty dahi vadas.
7. When the oil is hot, add cumin seeds or zeera. Let splutter.
8. Add mustard seeds or rai, let crackle.
9. Add dry red chillies. Stir fry for few seconds.
10. Switch off the flame and add curry leaves.
11. Temper the curd and keep aside.
Assembling:
1. The street vendors add the vadas to a bowl just before serving with some amount of tempered curd.
2. Instead of following this, you can dip carefully all these vadas into the curd.
3. Make this dahi vade at least 1 hr before serving, the vadas will absorb the curd thoroughly and their taste will also be enhanced.
Thanks For Watching!
5 окт 2024
