Ingredients
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1 cup urad dal
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1/4 cup moong dal
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Ginger
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Green chilies
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1 Tsp cumin seeds
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Pinch of asafoetida
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Salt
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Water
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Oil (for cooking)
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US Cranberries
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Creamy curd
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2 Tbsp whole coriander
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1 Tbsp cumin seeds
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10-12 peppercorns
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4-5 dried Kashmiri red chilies
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Pinch of asafoetida
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Black salt
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Regular salt
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Mithi (sweet) chutney
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Tikhi (spicy) chutney
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Boondi
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Pomegranate seeds
About
Dahi vada is a popular Indian snack made from lentil dumplings soaked in yogurt. For a twist, try preparing dahi vada without frying the lentil dumplings. Instead, soak them in seasoned yogurt and serve with tangy cranberry curd. The cranberry curd adds a unique sweet and tart flavor to the dish. It’s a refreshing and delicious variation of the traditional dahi vada.
Steps
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1
Done
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Wash 1 cup urad dal and 1/4 cup moong dal, then soak them in water for 4 hours. |
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2
Done
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Grind soaked dal with ginger, green chilies, 1 tsp cumin seeds, a pinch of asafoetida, and water to form a thick batter. |
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3
Done
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Beat the batter for 10 minutes until fluffy and the color changes. |
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4
Done
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Test batter consistency by dropping a small portion into water; it should float on top. |
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5
Done
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Cook the dahi vada either by deep frying or using an Appe pan with a few drops of oil. |
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6
Done
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Once cooked and cooled, soak the dahi vadas in salted and asafoetida water for 30 minutes. |
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7
Done
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For cranberry curd, soak 1/2 cup US Cranberries in warm water for 30 minutes, then grind into a smooth paste and mix with creamy curd. |
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8
Done
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Dry roast 2 tbsp whole coriander, 1 tbsp cumin seeds, 10-12 peppercorns, and 4-5 dried Kashmiri red chilies. Add a pinch of asafoetida, black salt, and regular salt, then coarsely grind. |
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9
Done
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Squeeze the dahi vadas and place them on a serving plate. |
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10
Done
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Drizzle generous amounts of cranberry curd and both mithi and tikhi chutneys. Sprinkle with boondi, US cranberries, pomegranate seeds, and the chatpata dahi vada masala. |
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11
Done
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Relish the delightful combination of flavors and textures in your dahi vada with cranberry curd! |
