How to make Dahi Wada -
Popular urad dal wadas served with chilled yogurt, sprinkled with cumin powder, chilli powder and sweet chutney. .
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Unpolished whole skinless black gram (dhuli urad),
Cuisine : Indian
Course : Snacks and Starters
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You can also find more Snacks and Starters recipes like Croquettas Spicy Chicken Lollypops Jain Veg Frankie Corndog
Dahi Wada Recipe Card
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 : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Dahi Wada Recipe
Unpolished whole skinless black gram (dhuli urad) soaked 1 cup
Salt to taste
Asafoetida a pinch
Cumin seeds 1 teaspoon
Oil to deep fry
To Serve
Yogurt Whisked and chilled 2 1/2 cups
Black salt (kala namak) 1/2 teaspoon
Red chilli powder 1 teaspoon
Roasted cumin powder 1 teaspoon
Sweet tamarind chutney 1/2 cup
Fresh coriander leaves 1/4 cup
Method
Step 1
Drain whole urad and grind, using very little water, to a thick, coarse and fluffy batter. Transfer into a bowl, add salt, cumin seeds and asafoetida and whisk well till light and fluffy.
Step 2
Heat sufficient oil in a kadai. Dampen your hand, drop small portions of the batter into hot oil and deep fry till golden. Pour sufficient water into a large bowl, drain the wadas and soak in the water for a few minutes.
Step 3
Squeeze out wadas and arrange on a serving dish. Pour chilled yogurt over them and serve garnished with rock salt, red chilli powder, cumin powder, date and tamarind chutney and chopped coriander leaves. Serve chilled.
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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.
