Nasuha Blog

Hello readers. As promised, I am here with yet another Holi special recipe. Dahi vade is a must make for the festival of Holi. There was a time when I used to struggle with this dish and always had a hard center in my vadas. It was then that this recipe came to my rescue and although now I can make vada's with a soft and pillowy center, I wanted to share this recipe with all my readers. I use bread slice to make the center of the vadas and then coat them with the regular vada batter to get a more authentic taste. Trust me, no body till date have made out that vadas are made up of bread and you get a soft center every time. Sometimes I do not use the batter at all and just make vadas with bread. In that way their is no need of frying and the vadas are healthy yet delicious. Try the recipe this Holi. You will definitely love it. Here it is.


All you need is

For the vada

Bread slices - 20
Dhuli urad dal \ Split skinned black gram - 1 cup
Dhuli moong dal \ Split skinned green gram - 1\4 cup
Ginger - 1 inch piece
Green chili - 1\Salt - 1 tsp
Baking soda - 1\2 tsp
Water - 1\2 cup
Salt - 1 tsp
Heeng \ asafoetida - 1\4 tsp
Oil for frying

For the stuffing of vada

Grated dry coconut - 2 tbsp
Broekn cashew nuts - 2 tbsp
Raisins - 2 tbsp
Pistachios - 1 tbsp ( chopped )

For soaking the vada

Water - 5 cups
Curd - 1 cup
Sugar - 2 tsp
Salt - 1 tsp
Heeng \ Asafoetida - 1\4 tsp

For the topping

Fresh curd - 2 cups ( chilled )
Black salt - 1\2 tsp
Sugar - 2 tsp
Tamarind chutney - 1\2 cup ( recipe is here )
Roasted cumin powder - 1\2 tsp
Red chili powder - 1\2 tsp
Fresh coriander - 2 tsp ( chopped )
Pomegranate seeds - 2 tsp



Method of preparation

Wash and soak urad dal and moong dal in enough water for 6-8 hours.
Drain nicely.
Add soaked dal, ginger, green chili, baking soda, water, salt and heeng in the jar of a blender and blend together to make a coarse paste.
Take out the paste in a bowl and whisk it with a spoon or your hand till it is light and fluffy.
It will take 5-6 minutes.
Cut the corners of the bread slices.
Mix the ingredients of the filling in a bowl.
Keep a bread slice on your palm and slightly wet it with water from both the sides.
Keep a small amount of filling in the center and bring back the ends and make a round.
Slightly press the round.
Repeat the process with all the bread slices.
Heat oil in a pan.
Dip the bread vadas in the dal batter.
Slightly wet your palms and take out the vada on your palm.
Shape it with your fingers and drop it in hot oil.
Simmer the heat.
Fry all the vadas till golden brown on medium heat.
Remove the vadas on a plate lined with kitchen towel.

For soaking the vada

Mix all the ingredients for soaking the vadas in a big bowl.
Once all the vadas are fried and you are ready to serve, just soak them in this mixture for 5 minutes.
Do not over soak as the bread inside will become soggy.

For serving the vada

Take out the vada from the soaking mixture.
Gently press it between your palms.
Arrange them on a serving plate.
Whisk curd with black salt and sugar.
Pour the curd over the vadas.
Pour the tamarind chutney on top.
Sprinkle roasted cumin powder and red chili powder.
Garnish with fresh coriander and pomegranate seeds.
Serve chilled.

Note.

You can also make bread ke dahi Vade by not using the dal at all.
In that case, just cut the corners of bread and fill the filling in the same manner.
Arrange the filled bread on the serving tray and do the topping in the same way.
No need to soak the vadas.
These dahi vade also taste great and are healthy also as no frying is required.