Dahi vada (udad dal, mung dal) | How to make Dahi vada (udad dal, mung dal)
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About Dahi vada (udad dal, mung dal) Recipe
A perfect dish for holi. Easy to serve for guest as it can be made immediately. You can also make it a day ahead so that you are free to enjoy the festival.
Dahi vada (udad dal, mung dal), a marvellous creation to spice up your day. Dahi vada (udad dal, mung dal) is one dish that no matter how much the stomach might be full, you just can't stop yourself from having a bite. The relishing flavours, the appealing texture and the amazing aroma absolutely is just mouth-watering. The aroma which arises while cookingDahi vada (udad dal, mung dal) is just too tempting. This amazing recipe is provided by Pina Raval. Be it kids or adults, no one can get away from this delicious dish. How to make Dahi vada (udad dal, mung dal) is a question which arises in people's mind quite often. So, the answer to this question is the simple yet exotic recipe by of Dahi vada (udad dal, mung dal)by Pina Raval. This recipe can even be tried by beginners. A few secret ingredients in this recipe just makes it the way it is served in restaurants. Dahi vada (udad dal, mung dal) is just the appropriate recipe to serve as many as 10. The cooking time for this delicacy is not much. So, the next time you have a get together or a night party at home, don't forget to check and try out this recipe. It's that one delicacy that everyone's definitely going to love it!
Ingredients to make Dahi vada (udad dal, mung dal)
- Soaked udad 2 bowl
- Soaked mung 2 bowl
- For green chutney: , chillies, salt, jeera, lemon
- For meethi chutney: aamchur powder, jaggery, salt, chillies, powder, black pepper
- To sprinkle: salt, chillies, kala namak, powder, black pepper
- For churned curd- add little sugar and as per your taste
- for frying
How to make Dahi vada (udad dal, mung dal)
My Tip:Saute the jeera powder. The kala namak tastes very good in dahi vada, also don't forget to add a little sugar in the curd. This dahi vada tastes yummy in the summer heat.