dahi vada recipe-How did you make this

 Dahi Vada, also known as Dahi Bhalla, is a popular Indian street food that is enjoyed by many people across the country. It is a delicious snack made by soaking deep-fried lentil dumplings in yogurt, along with a variety of chutneys and spices. Here's a recipe for making Dahi Vada at home that you can enjoy with your family and friends.


Ingredients:


For Vada:


1 cup urad dal (split black gram)

1 green chili, finely chopped

1-inch piece of ginger, grated

Salt to taste

Oil for deep frying

For Dahi (yogurt) mixture:


2 cups plain yogurt (dahi)

1/2 tsp roasted cumin powder (jeera powder)

1/2 tsp red chili powder (lal mirch powder)

1/2 tsp chaat masala powder

Salt to taste

For Tamarind Chutney:


1 cup tamarind pulp (imli pulp)

1/2 cup jaggery (gur)

1 tsp roasted cumin powder (jeera powder)

1/2 tsp red chili powder (lal mirch powder)

Salt to taste

For Mint Chutney:


1 cup fresh mint leaves (pudina)

1/2 cup fresh coriander leaves (dhania)

1 green chili, chopped

1-inch piece of ginger, grated

1 tsp roasted cumin powder (jeera powder)

Salt to taste

For Garnish:


1/4 cup finely chopped coriander leaves (dhania)

1/4 cup pomegranate seeds (anar dana)

Method:


Step 1: Soaking the Urad Dal


Wash and soak the urad dal in enough water for 3-4 hours or overnight.

Drain the water and grind the soaked dal in a mixer grinder to make a smooth paste. Add a little water if needed.

Add salt, grated ginger, and chopped green chili to the dal batter and mix well.

Step 2: Making the Vada


Heat sweet oil in a light deep pan on low heat.

Wet your hands with water and take a small portion of the dal batter.

Shape it into a round dumpling with a hole in the center.

Carefully drop the vada into the hot oil and fry until golden brown.

Remove the vada from the oil using a slotted spoon and place it on a paper towel to remove excess oil.

Repeat the same process with some remaining batter.

Step 3: Preparing the Tamarind Chutney


In a small pan, add the tamarind pulp and jaggery along with a little water and bring it to a boil.

Simmer the mixture for 5-7 minutes until the jaggery melts and the mixture thickens.

Add roasted cumin powder, red chili powder, and salt to the mixture and mix well.

Remove from heat and let it cool down.

Step 4: Making the Mint Chutney


In a mixer grinder, grind mint leaves, coriander leaves, green chili, grated ginger, roasted cumin powder, and salt to a smooth paste.

Make a smooth paste by adding little water if needed.

Remove the chutney from the mixer grinder and keep it aside.

Step 5: Preparing the Dahi Mixture


In a mixing bowl, whisk the yogurt until smooth.

Add roasted cumin powder, red chili powder, chaat masala powder, and salt to the yogurt and mix well

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