No Oil - No Frying Soft Dahi Vada Easy Recipe -Iftar Recipe Ramadan special
dahi vada recipe | dahi bhalla recipe | dahi balle | . an extremely popular and tasty street food snack recipe made with urad dal fritters and dipped soaked in spiced creamy yoghurt sauce. it is one of the popular street food of north india
Dahi bhalla recipe known for its sweet, spicy and savoury taste combination.
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Delicious Namkeen Dahi Baray - Salty Yogurt Lentil Fritters #dahibhalla #dahivada #dahibhalay
Welcome to Food Passion! Today, we're taking you on a culinary journey to savor the delightful flavors of India with our Namkeen Dahi Baray recipe. This savory and tangy snack, also known as Namkeen Dahi Vada, is a beloved street food and a perfect addition to your menu.
In this step-by-step tutorial, we'll guide you through the process of creating these crispy and flavorful yogurt-based snacks from scratch. From making the lentil-based vadas to soaking them in spiced yogurt and topping them with an array of delectable chutneys and spices, you'll learn all the tips and tricks to master this classic dish.
Enjoy your Namkeen Dahi Baray as a delightful snack or appetizer, perfect for any occasion. These crispy, tangy treats are sure to be a hit with your family and friends.
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DAHI VADA | TWO WAYS: BAKED OR FRIED | LENTIL DONUTS IN YOGURT SAUCE | FRY + NO FRY #dahivada
#CookingVideo #DahiVada or #DahiBalla Dahi = Yogurt and Vada = Fritters or Donuts. The Vada is prepared with a batter made of soaked lentils and spices, that are fried and then soaked in a sweet yogurt sauce. Wanted to give it a healthier spin so I included a baked version as well.
It was so much easier when mom used to make these for us, all we had to do is show up at the dinner table and eat. Though this recipe involves multiple steps and long hours of waiting the payoff is priceless - for me it’s a chance to experience familiar flavors and relive the memories that come with it.
Watch the how-to video and don’t forget to share, comment and subscribe to my YouTube Channel.
INGREDIENTS
For The Batter
- 1/2 cup oats powdered
- 1 cup green gram (lentils) / moong dal
- Salt to taste
1/2 tsp oil for greasing
For Yogurt Sauce
- Yogurt 32 oz
- ½ teaspoon salt
- ½ cup powdered sugar (adjust according to desired sweetness)
For The Toppings
- Roasted cumin powder
- Red chilli powder
- Cilantro (chopped)
- Sev
- Pomegranate
- Chaat Masala
- Sweet tamarind chutney (optional)
- Mint chutney (optional)
METHOD
For the donut batter
- Soak moong dal overnight. In the AM drain water grind into a coarse paste, ferment for 3 hrs.
- Add powdered oats and option to add fruit salt. Add cumin and crushed black pepper.
Fry:
- Oil your palms
- Scoop a spoonful of batter make a hole and dunk into hot oil to fry.
Bake:
- Preheat oven to 450°F/230°C
- Spray the donut pan with cooking oil.
- Pour a spoonful of batter in each mold.
- Spray cooking oil spray over it.
- Bake for 10 minutes.
- Flip to the other side and continue to bake for another 7-8 minutes.
- Once evenly golden, take it out of the oven and let it cool for 10 minutes.
- Soak donuts in hot water for an hour.
- Remove and squeeze out the water
For yogurt sauce:
- Prepare the yogurt mixture by adding whisked yogurt and powdered sugar and a pinch of salt.
- Dip the savory donuts in the yogurt mixture.
- Let the donuts soak in the yogurt mixture for a couple of hours before serving.
Assemble:
- Remove from the refrigerator
- Top with chaat masala, paprika, roasted cumin powder, sev, cilantro and pomegranate.
- Serve with Love
#homemadeindianfood #indiansnacks #cooking #homecooking #quarantinecooking #vegetarianrecipes #howtomakedahivadaathome #yogurt #donut #recipes #cookingvideo
Dahi Vada / Lentil Dumplings in Yogurt
Dahi Vada is a popular snack in India. Basically, dahi vadas are lentil (black gram/urad dal) based savory balls . For best results, the vadas are soaked for at least a couple of hours before serving. Sweeter curd is preferred in some places india.
Soft Dahi Bhalla | सॉफ्ट दही भल्ले का आसान तरीका | Dahi Vada | Chef Ranveer Brar
DAHI BHALLA - One of the most popular chaat recipes is Dahi Bhalla. Here is my recipe for making Soft Dahi Bhallas at home.
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DAHI BHALLA
Preparation time: 20 minutes
Cooking time: 25 minutes
Serves: 3-4
Course: Snack
Cuisine: Indian
Ingredients
1 cup Urad dal, soaked
¼ cup Moong dal, soaked
Salt to taste
For filling
4 Green chilli, chopped
3 tbsp Almonds, chopped
3 tbsp Cashews, chopped
3 tbsp Raisins, chopped
1 inch Ginger, chopped
For soaking
1 tsp Sugar
½ tsp Black salt
½ tsp Red chilli powder
½ tsp Tamarind chutney
Warm water
For garnish
Curd, beaten
Tamarind chutney
Red chilli powder
Roasted Cumin powder
Salt to taste
Coriander chutney
Pomegranate pearls
Sev
Coriander leaves
Process
In a grinder add urad dal, moong dal, salt and coarsely grind it. And keep it aside in a mixing bowl.
For Filling
In a mixing bowl, add green chilli, almonds, cashews, raisins, ginger and mix well.
For Soaking
In a large bowl, add sugar, black salt, red chilli powder, tamarind chutney, warm water as required and mix well.
For deep frying, heat the oil in a heavy bottomed Kadai.Wet your hands with water and take a spoonful of batter and make a small disc and put the stuffings in between.
Close it with batter. Deep fry them till turns golden brown.
Once Vada comes to room temperature, soak them in water(let it soak for at least for 1-2 hours)
Serve with curd, tamarind chutney, red chilli powder, roasted cumin powder, salt to taste, coriander chutney, pomegranate pearls, sev and coriander leaves.
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Moong Dal Dahi Vadas (Non-Fried) by Tarla Dalal
Moong Dal Dahi Vadas, perfect non-fried snacks!
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Moong Dal Dahi Vadas
Amidst drum rolls and lots of pomp, we present a non-fried version of none other than one of the most popular chaats. . . Dahi vada. Be careful not to soak the wadas beyond 2-3 minutes, to prevent them from breaking. This is a heavy snack so, i suggest you do not indulge in more than one serving.
Preparation Time: 5 minutes
Cooking Time: 12 minutes
Makes 4 servings (Makes 8 dahi vadas).
Ingredients
For The Vadas
1 cup green moong dal (split green gram)
2 green chillies , roughly chopped
a pinch of asafoetida (hing)
salt to taste
1/2 tsp fruit salt
1 1/4 tsp oil for greasing and cooking
For The Curds
2 cups low-fat curds , made from 99.7% fat-free
salt to taste
1 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
Other Ingredients
1 tsp cumin seeds (jeera) powder
2 tsp chilli powder
Method
For the vadas
1. Clean, wash and soak the moong dal in enough water in a deep bowl for 3 to 4 hours.
2. Drain, add the green chillies and blend in a mixer to a smooth paste, using approx. 1/2 cup of water.
3. Transfer the paste into a bowl, add the asafoetida and salt and mix well.
4. Sprinkle the fruit salt and 1 tbsp of water over it. When the bubbles form, mix gently.
5 .Grease a non-stick tava (griddle) using ¼ tsp of oil.
6. Pour ladlefuls of the batter on it to make 3 to 4 vadas at a time.
7. Cover with a lid and cook on a slow flame for 2 to 3 minutes.
8. Turn upside down, cover again and cook on a slow flame using ⅛ tsp of oil for 2 to 3 minutes.
9. Repeat with the remaining mixture to make more vadas.
10. Soak them in enough water in a bowl for 2 minutes. Thereafter, squeeze out the water and keep aside.
For the curds
1. Combine the curds and salt in a bowl and mix well using a whisk.
2. Heat the oil in a small non-stick pan and add the mustard seeds.
3. When the seeds crackle, add this tempering to the whisked curds and mix well.
4. Divide the mixture onto 4 equal portions and keep aside.
How to proceed
1. Place two vadas on a serving plate and spread a portion of the curds mixture evenly over the vadas.
2. Sprinkle ¼ tsp of cumin seeds powder and ½ tsp of chilli powder over it.
3. Repeat with the remaining ingredients to make 3 more servings.
4. Serve immediately.