This Instant Dahi Vada recipe does not need any soaking or grinding. All you need is just some flours and leftover bread slices, which are easily available in your pantry. Just whip up all together, fry it, dunk it in yogurt, garnish with your favorite chutneys and species. This taste just like regular dahi vada; super soft, spongy and delicious.

Instant Dahi vada is quicker than authentic Dahi-Vada, but it tastes alike and yummy. It’s also easy to make with pantry staple ingredients. Actually, I was craving today for Dahi-Vada, but I forgot to soak lentils. So, it led to me thought about Instant Dahi Vada.

In North India, it’s prepared by soaked lentil batter, and then deep fried. Normally, these fried Vadas (small balls) served in thick dahi mixture with chaat toppings like chutneys and chaat spices. But, in South India, vadas make in the doughnut shape using same kind of thick batter, served in thin yogurt and top with tempered mustard seeds, split black gram and curry leaves instead of chutneys. I have been in both places and tested both versions. My personal favorite is North Indian style Dahi Vada, so I’m sharing the North Indian style Dahi Vada today, but the instant way.

Ingredients:

• ½ cup Moong Dal Flour
• ½ cup Urad Dal Flour
• 3-4 slices of Bread
• 1 tbsp Suji/Semolina
• Oil to fry
• 1 tsp Ginger Paste
• 1 tsp Green Chili Paste
• Salt
• ¼ tsp Baking Soda

Garnish
• 1½ cup Yogurt
• Salt
• ½ tsp Red Chili Powder
• ½ tsp Cumin Powder
• Tamarind Chutney
• 1 tsp Sugar (Opt.)
• Green Chutney
• Chaat Masala

Method:

1. Remove sides (brown parts) of bread and soak in the water for 2 minutes, squeeze all the water from the bread and mash in the bowl.
2. Now add both flour, suji and required water to make thick batter like regular dahi-vada batter.
3. Add salt, ginger-green chili paste, pinch of soda and mix it well. Whisk the batter until fluffy and keep aside.
4. Heat the oil in a deep pan. Once oil is hot enough for frying; drop a small ball in oil using spoon and fry vadas in small batches, until golden all around.
5. After you have made all the vadas, place them in lukewarm water or buttermilk and soak for about 5-6 minutes.
6. Lightly squeeze vadas to remove the water and set aside, being careful not to break the vadas.

To make Yogurt topping and Garnish:

1. Whisk two cups of yogurt in a bowl until smooth.
2. Add a little water as needed to make thick consistency but pourable.
3. Add salt as per taste, sugar (optional) and mix well.
4. Gently pick up each vada and transfer to a serving dish.
5. Pour yogurt over the Vadas.
6. Just before serving, sprinkle some salt as needed, cumin powder, red chili powder, chaat masala and finish off with a drizzle of tamarind chutney and green chutney. Serve and Enjoy.

Tips
• You can use only urad dal flour if you want but double the flour quantity.
• You can garnish with Sev, pomegranate arils if you want and décor your chaat.
• Add chutneys, spices, chaat masala, salt and sugar as per your taste.
• You can store soaked vadas in refrigerator for 2-3 days in airtight container

Instant Dahi Vada

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Instant Dahi vada is quicker than authentic Dahi-Vada, but it is taste alike and yummy. This Instant Dahi vada is Very tasty and easier Dahi-Vada. Actually today I was craving for Dahi-Vada, but I forgot to sock lentils and it leads to me thought about Instant Dahi Vada new version of Dahi-Vada.

Author: Binjal Pandya

Recipe type: Streetfood & Chaat

Cuisine: Indian

Serves: 7-8

Ingredients

• ½ cup Moong Dal Flour
• ½ cup Urad Dal Flour
• 3-4 slices of Bread
• 1 tbsp Suji/Semolina
• Oil to fry
• 1 tsp Ginger Paste
• 1 tsp Green Chili Paste
• Salt
• ¼ tsp Baking Soda

Garnish

• 1½ cup Yogurt
• Salt
• ½ tsp Red Chili Powder
• ½ tsp Cumin Powder
• Tamarind Chutney
• Sugar
• Green Chutney
• Chat Masala

Instructions

1. Remove sides (brown parts) of bread and soak in the water for 2 minutes, squeeze all the water from the bread and mash in the bowl.
2. Now add both flour, suji and then make thick batter like regular dahi-vada batter.
3. Add salt, ginger-green chili paste, pinch of soda and then mix well.
4. Heat the oil in a deep pan. Once oil is hot enough for frying; drop a small –small ball in oil using your hand and fry vadas in small batches, until golden all around.
5. After you have made all the vadas, place them in lukewarm water or buttermilk and soak for about 5-6 minutes.
6. Lightly squeeze vadas to remove the water and set aside, being careful not to break the vadas.

To Make Yogurt Topping and Garnishing

1. Whisk two cups of yogurt in a bowl until smooth.
2. Add a little water as needed to make a thick consistency but pourable.
3. Add salt as per taste, sugar (optional) and mix well.
4. Gently pick up each vada and transfer to a serving dish.
5. Pour yogurt over the Vadas.
6. Just before serving, sprinkle some salt as needed, cumin powder, red chili powder, chat masala and finish off with a drizzle of tamarind chutney and green chutney.

Notes

You can use only urad dal flour if you want but double the flour quantity.
You can garnish with Sev, pomegranate arils if you want and décor your chaat.
Add chutneys, spices, chaat masala, salt and sugar as per your taste.
You can store soaked vadas in refrigerator for 2-3 days in airtight container

3.5.3251

• Green Chutney
• Puran Poli (Vedmi)