Preparing Bread Dahi Vada Recipe offers a convenient and effortless method to relish this beloved Indian snack, bypassing the traditional process of soaking and grinding lentils. Bread Dahi Vada is a delightful Indian appetizer that puts a unique twist on the classic Dahi Vada. This version ensures a consistently soft center every time. Here’s how you can make it easily.
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About Bread Dahi Vada Recipe
Indulge in the Perfect Bread Dahi Vada Recipe for Soft and Pillowy Delights!
Among the myriad delectable Indian dishes that grace our tables during festivals like Holi, Diwali, or any special occasion, there’s one that holds a special place in my heart – the beloved DAHI VADA.
Picture this: soft, spongy vadas adorned with a generous dollop of chilled curd and tantalizing chutneys. Its irresistible charm gives tough competition to all the other festive delicacies.
Ah, the memories of my childhood come rushing back, as I relished these divine Dahi Vadas during the vibrant celebration of Holi. They became an absolute favorite, and I couldn’t resist craving them even at home.
Now, with the incredible Bread Dahi Vada recipe, you can effortlessly recreate these soft-centered delights every time. Say goodbye to any worries about getting the perfect texture – this recipe has got you covered!
Get ready to treat yourself and your loved ones with the softest and most pillowy Dahi Vadas you’ve ever tasted. The recipe is simple, and the satisfaction of mastering this dish will be unmatched.
So, whether it’s a festive occasion or just a craving for the incredible taste of Dahi Vada, this recipe is your gateway to an enchanting culinary experience. Get ready to immerse yourself in the sheer joy of savoring these delightful treats
That’s when I stumbled upon the fantastic Bread Dahi Vada recipe!
This ingenious recipe utilizes bread in the center to achieve that incredibly soft and spongy texture. When I gave it a try, my Dahi Vadas turned out to be an absolute delight.
Even though I have mastered the art of making perfect Dahi Vadas through a few trials, I can’t help but love making them using this bread technique. The results are consistently fantastic!
Now, I believe in spreading joy and culinary delights, so I thought, “Why not share this simple yet effective method of making Dahi Vadas with all of you too?” Trust me, once you try it, you’ll be hooked, and your taste buds will thank you!
What precisely is Bread Dahi Vada Recipe?
Bread Dahi Vada is a fascinating twist on the traditional Dahi Vada, where bread is ingeniously combined with lentils to create the vadas.
To prepare these vadas, begin by soaking the bread slices around the edges. Next, generously fill them with the delectable lentil batter before folding them into a ball shape.
das, the bread slices are soaked around the edges and then filled with the flavorful lentil batter before being folded into a ball shape.
After shaping, the balls are deep-fried to achieve a golden and crispy texture. Subsequently, they are soaked in water for just 5 minutes. It’s crucial not to exceed this soaking time to avoid making the bread soggy.
Once the vadas are ready, they are generously topped with slightly sweetened dahi (yogurt), tangy tamarind chutney, aromatic cumin powder, spicy red chili powder, and garnished with fresh coriander and delightful pomegranate seeds. The result is a mouthwatering explosion of flavors and textures that will leave you craving for more.
What Is A Traditional Dahi Vada?
Dahi Vada, a beloved street food from North India, combines two essential components: “Dahi” or yogurt and “Vada” which refers to deep-fried fritters or dumplings. The recipe is refreshingly straightforward and never fails to delight the taste buds.
These delightful, fluffy dumplings have a melt-in-your-mouth texture that blends perfectly with the creamy yogurt coating. To add the perfect finishing touch, they are generously adorned with a medley of classic Indian chutneys, creating an explosion of flavors that will leave you craving for more.
Dahi vada is a delightful dish cherished during special occasions and festivals, but it’s equally perfect as a party snack or appetizer for any time of the year.
The key to crafting the ideal dahi vada lies in creating a tender and airy homemade lentil fritters. These fritters are fried to perfection, then soaked in water, drained, and finally smothered in tangy whipped yogurt.
The traditional method calls for using ivory-colored skinned urad dal, also known as black gram or urad bean, to make the fluffy fritters.
Just before serving, the dahi vada is beautifully adorned with generous servings of spicy green coriander chutney and sweet tamarind chutney. This artful combination results in an impressive and mouthwatering snack that tantalizes the taste buds with the perfect harmony of sour, sweet, savory, and spicy flavors in every delectable bite.
Ingredients
For the vada:
- 8 – Bread slices
- ½ cup – Dhuli Urad Dal
- 2 tablespoons – Dhuli Moong Dal
- ½ inch – Ginger (Chopped)
- 1 teaspoon – Green chili (Chopped)
- ½ teaspoon – Salt
- ½ teaspoon – Baking soda
- ¼ cup – Water
- ¼ teaspoon – Hing
- Oil for frying
For the stuffing of vada:
- 1 tablespoon – Grated dry coconut
- 1 tablespoon – Broken cashew nuts
- 1 tablespoon – Raisins
- ½ tablespoon – Pistachios (Chopped)
For soaking the vada:
- 3 cups -Water
- ½ cup- Curd
- 1 teaspoon -Sugar
- ½ teaspoon- Salt
- ¼ teaspoon- Hing
For the topping:
- 2 cups – Fresh curd (Chilled)
- ½ teaspoon – Black salt
- 2 teaspoons – Sugar
- ¼ cup – Tamarind chutney
- ½ teaspoon – Roasted cumin powder
- ½ teaspoon – Red chili powder
- 2 teaspoon – Fresh coriander (Chopped)
- 2 tbsp – Pomegranate seeds
Check Out Bread Dahi Vada Recipe Video:
How To Make Instant Bread Dahi Vada Recipe Step By Step With Photo:
- Rinse and immerse both urad dal and moong dal in sufficient water for a period of 4-5 hours. Thoroughly drain the soaked dals.
- Incorporate the soaked dal, ginger, green chili, baking soda, water, salt, and hing into the blender jar.
- Blend all the ingredients together until they form a coarse paste.
- Transfer the paste to a bowl and whisk it vigorously using a spoon or your hand until it becomes light and fluffy. This process may take approximately 5-6 minutes.
- Combine the dry ingredients for the filling in a bowl.
- Trim the edges of the bread slices.
- Take a bread slice and dampen it slightly with water on both sides.
- Then press the bread slices lightly to drain water.
- Place a small amount of filling in the center of the dampened bread slice.
- Then, bring back the ends of the bread slice and shape it into a round form. Gently press the round to secure the filling.
- Repeat the same process with all the remaining bread slices.
- Heat oil in a pan. Put a drop of the dal batter to see if the oil is hot and he batter puffs up in oil then oil is ready for frying.
- Immerse the bread vadas in the dal batter.
- Moisten your palms slightly with water and take the vada out onto your palm.
- Shape it using your fingers and then carefully drop it into the hot oil carefully.
- Reduce the heat to a simmer. On medium heat, fry all the vadas both sides until they turn golden brown.
- Take out the vadas and place them on a plate lined with a kitchen towel to absorb any excess oil.
- Combine Water, ½ cup- Curd, 1 teaspoon -Sugar, ½ teaspoon- Salt, teaspoon- Hing all the ingredients in yogurt for soaking the vadas in a large bowl.
- Once all the vadas are fried and you’re ready to serve, simply immerse them in this mixture for 5 minutes.
- Be cautious not to over-soak, as the bread inside may become soggy.
- Remove the vada from the soaking mixture and delicately press it between your palms.
- Arrange them neatly on a serving plate.
- For topping beat the curd with black salt and sugar until well combined.
- Drizzle a generous amount of curd over the vadas.
- Now pour coriander chutney and tamarind chutney over the curd. Sprinkle roasted cumin powder and red chili powder over the vadas, then garnish with fresh coriander and pomegranate seeds.
- Serve chilled delicious Instant Bread Dahi Vada.
Instant Bread Dahi Vada Recipe Important Suggestion To Keep In Mind
- Soaking Lentils is not necessary but achieves soft and delicious urad dal vada by soaking the lentils for 4 to 5 hours.. This step is crucial for the right texture.
- Grinding the Batter: Ensure your vada turns out light and airy by grinding the soaked lentils into a smooth batter.
- Aerating the Batter: Before frying, whisk the lentil batter vigorously for 5 to 6 minutes. This will introduce air into the batter, resulting in fluffy and soft vadas.
- Topping Variation: Customize your dahi vada by using only sweet tamarind chutney and yogurt. If you prefer a milder option, skip the spicy green coriander chutney.
- Vegan Options: Embrace a vegan twist by using cashew yogurt, almond yogurt, or coconut yogurt in place of traditional dairy yogurt.
- Scaling the Recipe: Adjust the recipe to your needs effortlessly. For a smaller batch, halve the ingredients, while for larger gatherings, simply double the dahi vada recipe. Enjoy your delectable vadas!
Storage Suggestion
Certainly! You can store the bread dahi vada for a few days, but it’s essential not to exceed 2 to 3 days as it may turn sour.
Frequently Asked Questions
Do Dahi Vada and Dahi Bhalla refer to the same dish?
Certainly, they are not identical. Although they may appear similar at first glance, there are distinguishing factors that set them apart as distinct dishes.
Dahi Vada comprises fritters soaked in curd and complemented with various chutneys. Conversely, Dahi Bhalla, which has a chaat snack essence, includes not only curd and chutneys but also additional ingredients such as Papdi (fried flour discs), boiled potato cubes, and cooked white chickpeas (chana).
These supplementary ingredients significantly impact the flavor and taste of Dahi Bhalla, setting it apart from Dahi Vada where such elements are not incorporated.
What should I do to correct the watery vada batter?
To resolve the issue of watery vada batter, you can easily remedy it by incorporating some rice flour or semolina (rava) into the mixture. Ensure thorough mixing. Alternatively, a combination of both rice flour and semolina can be used, but be cautious not to add excessive semolina as it may result in a dense texture for the vada.
Is it possible to refrigerate the dahi vada batter for storage?
Absolutely, you can store the dahi vada batter for a few days. However, it is essential not to keep it for more than 2 to 3 days, as it might turn sour. For extended storage, you can place the batter in the freezer, where it can stay good for up to a month.
What is the reason behind urad dal vada bursting?
When the batter is excessively runny or thin, it can lead to the bursting of urad dal vada while frying. The presence of too much water in the batter is the main cause of this issue. Additionally, a thin batter can result in an oily texture for the vada during frying.
Some other festival recipes you will like on my blog – Kaju Katli No-Cook Recipe | Indian Cashew Fudge, Motichoor Truffles, Gulab Jamun With Milk Powder Recipe, Stuffed Mawa Modak Recipe (Khoya Modak).
Note: A rough estimate of nutrition is provided.
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Have you tried this “Recipe”? Please feed us with your ★ ★ ★ ★ ★ star ratings and comments below.
Recipe Card
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Bread Dahi Vada Recipe
- Total Time: 40 minutes
- Yield: 7 people 1x
- Diet: Vegetarian
Description
Preparing Bread Dahi Vada Recipe offers a convenient and effortless method to relish this beloved Indian snack, bypassing the traditional process of soaking and grinding lentils. Bread Dahi Vada is a delightful Indian appetizer that puts a unique twist on the classic Dahi Vada. This version ensures a consistently soft center every time. Here’s how you can make it easily
Ingredients
For the vada:
- 8 – Bread slices
- 1/2 cup – Dhuli Urad Dal
- 2 tablespoons – Dhuli Moong Dal
- 1/2 inch – Ginger (Chopped)
- 1 teaspoon – Green chili (Chopped)
- 1/2 teaspoon – Salt
- 1/2 teaspoon – Baking soda
- 1/4 cup – Water
- 1/4 teaspoon – Hing
- Oil for frying
For the stuffing of vada:
- 1 tablespoon – Broken cashew nuts
- 1 tablespoon – Raisins
- 1/2 tablespoon – Pistachios (Chopped)
For soaking the vada:
- 3 cups -Water
- 1/2 cup– Curd/yogurt
- 1 teaspoon –Sugar
- 1/2 teaspoon– Salt
- 1/4 teaspoon– Hing
For the topping:
- 2 cups – Fresh curd (Chilled)
- 1/2 teaspoon – Black salt
- 2 teaspoons – Sugar
- 1/4 cup – Tamarind chutney
- 1/2 teaspoon – Roasted cumin powder
- 1/2 teaspoon – Red chili powder
- 2 teaspoon – Fresh coriander (Chopped)
- 2 tbsp – Pomegranate seeds
Instructions
- Rinse and immerse both urad dal and moong dal in sufficient water for a period of 4-5 hours. Thoroughly drain the soaked dals.
- Incorporate the soaked dal, ginger, green chili, baking soda, water, salt, and hing into the blender jar.
- Blend all the ingredients together until they form a coarse paste.
- Transfer the paste to a bowl and whisk it vigorously using a spoon or your hand until it becomes light and fluffy. This process may take approximately 5-6 minutes.
- Combine the dry ingredients for the filling in a bowl.
- Trim the edges of the bread slices.
- Take a bread slice and dampen it slightly with water on both sides.
- Then press the bread slices lightly to drain water.
- Place a small amount of filling in the center of the dampened bread slice.
- Then, bring back the ends of the bread slice and shape it into a round form. Gently press the round to secure the filling.
- Repeat the same process with all the remaining bread slices.
- Heat oil in a pan. Put a drop of the dal batter to see if the oil is hot and the batter puffs up in oil then the oil is ready for frying.
- Immerse the bread vadas in the dal batter.
- Moisten your palms slightly with water and take the vada out onto your palm.
- Shape it using your fingers and then carefully drop it into the hot oil carefully.
- Reduce the heat to a simmer. On medium heat, fry all the vadas on both sides until they turn golden brown.
- Take out the vadas and place them on a plate lined with a kitchen towel to absorb any excess oil.
- Combine Water, ½ cup- Curd, 1 teaspoon -Sugar, ½ teaspoon- Salt, teaspoon- Hing all the ingredients in yogurt for soaking the vadas in a large bowl.
- Once all the vadas are fried and you’re ready to serve, simply immerse them in this mixture for 5 minutes.
- Be cautious not to over-soak, as the bread inside may become soggy.
- Remove the vada from the soaking mixture and delicately press it between your palms.
- Arrange them neatly on a serving plate.
- For topping beat the curd with black salt and sugar until well combined.
- Drizzle a generous amount of curd over the vadas.
- Now pour coriander chutney and tamarind chutney over the curd. Sprinkle roasted cumin powder and red chili powder over the vadas, then garnish with fresh coriander and pomegranate seeds.
- Serve chilled delicious Instant Bread Dahi Vada.
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Notes
- Soaking Lentils is not necessary but achieves soft and delicious urad dal vada by soaking the lentils for 4 to 5 hours.. This step is crucial for the right texture.
- Grinding the Batter: Ensure your vada turns out light and airy by grinding the soaked lentils into a smooth batter.
- Aerating the Batter: Before frying, whisk the lentil batter vigorously for 5 to 6 minutes. This will introduce air into the batter, resulting in fluffy and soft vadas.
- Topping Variation: Customize your dahi vada by using only sweet tamarind chutney and yogurt. If you prefer a milder option, skip the spicy green coriander chutney.
- Vegan Options: Embrace a vegan twist by using cashew yogurt, almond yogurt, or coconut yogurt in place of traditional dairy yogurt.
- Scaling the Recipe: Adjust the recipe to your needs effortlessly. For a smaller batch, halve the ingredients, while for larger gatherings, simply double the dahi vada recipe. Enjoy your delectable vadas!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Side Dish, Snack
- Method: Stove-Top
- Cuisine: Indian
Nutrition
- Serving Size: 7 people
- Calories: 201Kcal
- Sugar: 8g
- Sodium: 695mg
- Fat: 5g
- Saturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 9mg
Note: A rough estimate of nutrition is provided.
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