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
Units
Scale
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
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