How to make Dahi Vada Premix - SK Khazana -

A much needed recipe of Dahi Vada premix which will easily calm your snack cravings.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split black gram flour (urad dal ka atta) (उड़द दाल का आटा), Green chillies (हरी मिर्च )

Cuisine : Indian

Course : Snacks and Starters


For more recipes related to Dahi Vada Premix - SK Khazana checkout Spinach and Cheese Idlis. You can also find more Snacks and Starters recipes like Caramelized Pepper Chicken-Cook Smart Coriander Lemon Prawns Thai Lettuce Wraps with Minced Chicken Chipotle Wings

Dahi Vada Premix - SK Khazana

Dahi Vada Premix - SK Khazana Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 16-20 minutes

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Dahi Vada Premix - SK Khazana Recipe

  • Split black gram flour (urad dal ka atta) 3 cups

  • Green chillies chopped 2-3

  • Ginger chopped 2 inches

  • Baking soda 1 1/2 teaspoons

  • Salt to taste

  • Cashewnuts chopped 1/4 cup

  • Crushed black peppercorns 2 teaspoons

  • Asafoetida 1/4 teaspoon

  • Oil to deep fry

  • Yogurt as required

  • Green chutney as required

  • Black salt (kala namak) to sprinkle

  • Red chilli powder to sprinkle

  • Roasted cumin powder to sprinkle

  • coriander leaves chopped for garnish

Method

Step 1

Spread green chillies and ginger on two individual microwave safe plates and microwave for 4-5 minutes.

Step 2

Take urad dal flour, dried ginger, dried green chillies, baking soda, salt, cashew nuts and black peppercorns and mix well. Store in an air-tight container for up to 21 days.

Step 3

To make the wadas, take 1 cup of the prepared premix in another bowl and add 1½ cups hot water and mix well. Beat the mixture using a hand blend for 5 minutes or till fluffy.

Step 4

Take 2 cups hot water in another bowl, add asafoetida and mix well. Set aside. Heat sufficient oil in a pan, dip your fingers in water and drop in small portions of the mixture in the hot oil. Deep fry till golden brown and crisp, drain and transfer into the prepared asafoetida-water.

Step 5

Squeeze excess water from the wadas and transfer them on a plate, drizzle yogurt, date and tamarind chutney. Drizzle green chutney and sprinkle black salt, red chilli powder, roasted cumin powder and chopped coriander.

Step 6

Serve chilled.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.