Recipe- Summer Special Instant Dahi Vada

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.

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

Method

* 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.

* Now add both flour, suji and then make thick batter like regular dahi-vada batter.

* Add salt, ginger-green chili paste, pinch of soda and then mix well.

* 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.

* After you have made all the vadas, place them in lukewarm water or buttermilk and soak for about 5-6 minutes.

* Lightly squeeze vadas to remove the water and set aside, being careful not to break the vadas.

To make Yogurt Topping and Garnishing

* Whisk two cups of yogurt in a bowl until smooth.

* Add a little water as needed to make a thick consistency but pourable.

* Add salt as per taste, sugar (optional) and mix well.

* Gently pick up each vada and transfer to a serving dish.

* Pour yogurt over the Vadas.

* 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.