Dahi Vada For Dahi Vada Aloo Dum| Dahi vada Recipe

December 22, 2020 Shubhra Food 0

Dahi vada or dahi bhalle is the recipe made with either mung lentils or urad lentils, deep fried and dunked in the creamy whipped curd, but this version of dahi vada is in little runny consistency. Basically served with alu (potato) dum recipe. Dahi vada preparation varies from place to place, in the Eastern part of India it is made with a runny consistency, which I am going to share today. In the northern part of India, it is made with creamy whipped curd, and in the south, it is made with creamy curd with coconut into it.

I am sharing a recipe which is being served with potato curry, served with sweet and tangy chutney with a dash of roasted cumin seeds, black pepper powder, coriander leaves etc.

Let’s learn step by step process to prepare this recipe.

Dahi vada Odisha style | Dahi vada alu dum style | Dahi vada Recipe

½ Cup White lentils
¼ Cup Mung lentils
½ tsp salt
¼ tsp Black pepper poweder
¼ tsp Roasted cumin powder
1 tbsp Tamarind chutney
¼ tsp Kashmiri red chilli powder
1 tbsp Chopped coriander leaves
1 tbsp Mustard seeds
1 Cup Curd
¼ Cup Water
1 tsp Mustard seeds
½ tsp Cumin seeds
1 tsp Curry leaves
1 Piece Dried red chilli

Take overnight soaked lentils, wash and strain them.
Transfer them into the grinder jar and grind it into a smooth paste.
Transfer it into a bowl and whip it well.
Add salt and mix it well.
In a bowl add 1 cup of curd, salt to taste and black pepper powder, whip it.
Add ¼ cup of water into the curd just to make it little thin.
Prepare the tempering with mustard oil, cumin seeds, mustard seeds & dried red chilli.
Transfer it into the curd.
Fry the vada.
Take them out and add in the water.
Squeeze the vada to remove extra water then add into the curd.
Take a serving bowl, add dahi vada, garnish it with red chilli, cumin powder, black pepper powder, sweet tamarind chutney and some freshly chopped coriander leaves, serve it.