Dahi vada (udad dal, mung dal) | How to make Dahi vada (udad dal, mung dal)

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By Pina Raval
Created on 20th Mar 2016
  • Dahi vada (udad dal, mung dal), How to make Dahi vada (udad dal, mung dal)
Dahi vada (udad dal, mung dal)by Pina Raval
  • Dahi vada (udad dal, mung dal) | How to make Dahi vada (udad dal, mung dal) (8 likes)

  • 0 reviews
    Rate It!
  • By Pina Raval
    Created on 20th Mar 2016

About Dahi vada (udad dal, mung dal)

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) is delicious and authentic dish. Dahi vada (udad dal, mung dal) by Pina Raval is a great option when you want something interesting to eat at home. Restaurant style Dahi vada (udad dal, mung dal) is liked by most people . The preparation time of this recipe is 15 minutes and it takes 30 minutes to cook it properly. Dahi vada (udad dal, mung dal) is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Dahi vada (udad dal, mung dal). Dahi vada (udad dal, mung dal) is an amazing dish which is perfectly appropriate for any occasion. Dahi vada (udad dal, mung dal) is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Dahi vada (udad dal, mung dal) at your home.

  • Prep Time15mins
  • Cook Time30mins
  • Serves10People
Dahi vada (udad dal, mung dal)

Ingredients to make Dahi vada (udad dal, mung dal)

  • Soaked udad dal 2 bowl
  • Soaked mung dal 2 bowl
  • For green chutney: coriander, chillies, salt, jeera, lemon
  • For meethi chutney: aamchur powder, jaggery, salt, chillies, jeera powder, black pepper
  • To sprinkle: salt, chillies, kala namak, jeera powder, black pepper
  • For churned curd- add little sugar and salt as per your taste
  • Oil for frying

How to make Dahi vada (udad dal, mung dal)

  1. Crush the mung dal and udad dal in the mixer. Mix it both well together and add salt to make the wala while frying it in the pan.
  2. Take it out in a plate and when it cools a little, soak the wala in water. After 15 minutes take out and press it with your palms.
  3. Store in a tin and keep it in the fridge till it cools and use it while serving.
  4. Make the green chutney with chopped coriander, chillies, salt, jeera and lemon juice. You can make and store it.
  5. Make the aamchur powder chutney by adding jaggery, (boil and let it cool at room temperature) or make it with imli pulp. Add salt, chillies, jeera powder, kala namak and dhaniya powder.
  6. While serving arrange wala in a plate and pour curd on it (cold). Then pour the chutneys and sprinkle the masalas as per taste, as well as the kala namak and saute the jeera powder.
  7. Make and enjoy with friends and family during the holi festival.
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.

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