Dahi Vada Chaat Recipe
Three things were always made for my birthday Besi Bele Baath, Dahi Vada Chaat and Sajjige or at times in even Mysore Pak as a kid! It was always a crowd pleaser. The taste is so amazing, whenever my mom asks me what I want special I always say Dahi Vada Chaat.
One of the last times I had it, was around 2 years back, we had a potluck at home. My mom had made it! The taste was so good. I had got store bought curds for that recipe. I would suggest getting Nestle Dahi or some type of packaged curds.
Now coming to the Appe pan, we’ve made so many recipes on it and so easily! It consumes very minimal amount of oil to cook. You don’t need to deep fry them, this way it saves a lot of unwanted calories. Here’s a link to the Appe Pan- https://amzn.to/3krLFvS
Here’s the link to a recipe where I’ve made the imli chutney and spicy green chutney–
Aloo Tikki Chaat | Potato Cutlet Chaat | Homemade Chaat | Easy Chaat Recipe
https://youtu.be/XZtpYSF1AUI
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Dahi Vada Chaat
Three things were always made for my birthday Besi Bele Baath, Dahi Vada Chaat and Sajjige or at times in even Mysore Pak as a kid! It was always a crowd pleaser. The taste is so amazing, whenever my mom asks me what I want special I always say Dahi Vada Chaat.
Ingredients
- 1 measure urad dal
- Water to soak urad dal
- 2 green chillies
- 1 inch ginger
- Salt per taste for the batter
- 8-9 cups of curds
- 2 tablespoons of sugar
- Salt to taste for the curds
- Imli Chutney and Spicy Green Chutney- Link for recipe
- Haldiram Aloo Bhujia
- Appe Pan -https://amzn.to/3krLFvS
- 25 teaspoons of oil to fry- 125ml 4.3 fluid oz
- Freshly cut coriander for garnishing
Instructions
Steps to make Dahi Vada Chaat
- Soak 1 measure of Udin Belle or Urad Dal for 2 hours, all the grains needs to be immersed in water
- I’ve made both imli chutney and khara green chutney for this recipe, I already have this in a few recipe, check out the box on the top. I’ve added it in the description box as well
- After 2 hours drain the water completely
- Add 2 cut green chillies and 1 inch ginger
- I’ve used a food processor jar 3 times for this quantity, you need a smooth paste
- I added salt in the last batch
- Next using a spatula beat the batter smooth for 5 minutes
- Next take around 6-8 cups of curds add 2 tablespoons of sugar and salt per taste and mix
- I’ve used an Appe pan for this recipe it cooks faster and consumes minimal oil
- You can check the description box below for it
- Heat the appe pan add 1 teaspoon of oil in each cup
- Add 1 tablespoon of the dough at a time, be careful it will splash Cover with a lid and let it cook for around 4-5 minutes till it turns light golden brown,
- Using a spatula we turned it around
- Add a little more oil on this side as well
- Cover with the lid and cook on this side for 4-5 minutes
- Using a spoon or a spatula we turned it around
- Remove and transfer to a plate
- I’ve add water in a bowl
- Add the fried vada’s into water and squeeze with both hands
- Transfer to a serving plate
- Next add the sweetened curds over all the vada’s let them soak
- I prepared 3 more batches I got 21!
- After all of them are fried and covered in the curds mixture add a pinch of red chilli powder and roasted
- Next add jeera or cumin powder over each Dahi Vada and on the curds
- Garnish it with fresh coriander
- The dish is now ready to serve
- In a bowl I’ve added 2 soaked Dahi Vada’s with curds
- I added some Haldiram Aloo Bujia
- Add imli chutney and spicy green chutney
- Add freshly cut coriander and some more Aloo Bhujia
