- North Indian Cooking....By Geeta Seth
- Recipes - Index
- Reference to Spices and Herbs
- Dals / Lentils
-
DAl / Lentils - Index
>
- About Dal/ Lentil's - Indian Dal Preparations
- Tadka
- Maa Ki Kali Dal
- Dal Makhani
- Masoor Dal
- Moong dal with spinach (Palak with moong dal)
- Chana Dal
- Moong Dal with Spinach (Palak Dal with Yellow Moong Dal)
- Moong Dal (Split and skinned yellow Moong Dal)
- Maharni Dal (Black urad, chana Dal & kidney beans mixed)
- Red split Masoor Dal (Malka Masoor dal)
- Split Black Urad Dal
- Sprouted Moong Dal
- Split Green moong Dal
- Panchratan Dal or Panchmel Dal ( (Five Dal Mixed )
- Trevti Dal (Toor Dal & Moong Dal & Chana Dal Mix)
- Masala Tadka Dal (Arhar dal or Toor Dal)
- Toor Dal & Masala tadka dal (Arhar Dal or Pigeon pea)
- Toor Dal (Arhar Dal)
- Urad Dal (white urad dal)
- White Urad and chana Dal mix
- Whole Green Moong Dal
-
DAl / Lentils - Index
>
- Beans
- Rice and Pulao's - Index
-
About rice and pulao
>
-
Rice and pulao's
>
- Rice and Pulao's - Index
- Chicken Biryani
- Shrimp Biryani
- Rice with caramelized browned onions
- Vegetables and paneer Biryani
- Boiled white rice
- Boiled white rice
- How to cook rice on stove
- How to cook rice on stove
- Arhar Dal with rice khichdi (Toor dal khichdi)
- Toor Dal with rice khichdi (Arhar dal khichdi)
- Black urad dal with rice khichdi (Maa ki dal ki khichdi)
- Urad dal with rice khichdi (Black urad dal khichdi, Ma ki dal)
- Moong Dal and rice khichdi
- Moong dal and dalia khichdi
- Kali dal ki khichdi (Black urad dal or Maa ki dal ki khichdi)
- Maa ki dal ki khichdi (whole urad dal khichdi)
- Sabudana Khichdi (Tapioca pearls)
- Muttar paneer pulao (Rice with green peas and cheese)
- Muttar pulao (Rice with green peas)
- Pulao with cauliflower, green peas and potatoes
- Vegetabale Pulao
- Tamarind Rice (Imly rice)
-
Rice and pulao's
>
-
About rice and pulao
>
- Meat Dishes - Index
-
Meat Dishes
>
- Meat Dishes - Index
- About the Indian meat dishes
- Beef Kebabs
- Beef Keema with Spinach
- Ground Beef shammi kebabs
- Beef Seekah Kebabs (Minced meat roasted on skewers)
- Beef Frankie (wrap)
- Beef with Spinach Curry
- Butter Chicken (Murg makhani)
- Chicken Curry
- Chicken Kebabs
- Chicken Keema with spinach
- Chicken Seekh Kebabs (Minced meat roasted on skewers)
- Chicken kebabs Stir fry
- Chicken Shami kebabs
- Chicken korma
- Chicken Frankie (wrap)
- Chicken tikka Masala
- Chicken with spinach curry (chicken saag)
- Palak Gosht (Beef with Spinach Curry)
- Chicken Saag (Chicken with spinach curry)
- Tandoori chicken
-
Meat Dishes
>
- Kati Roll
- Paneer dishes - Index
- About paneer
- Paneer dishes - Index
- How to make Paneer at home
- Butter Paneer (Paneer makhani)
- Crumbled paneer curry with green peas
- Kadhai paneer
- Muttar paneer (paneer with green peas)
- Paneer Curry
- Paneer tikka (Barbecued Paneer Kebabs)
- Paneer Bhurji (Scrambled Paneer)
- Palak paneer (spinach with paneer)
- Paneer Frankie (wrap)
- Paneer tikka masala
- Shahi paneer
- Tandoori Paneer Tikka Kebab
- Kofta - Index
- Vegetable dishes - Index
-
Vegetable dishes with gravy
>
- Vegetable dishes - Index
- About the Vegetables dishes
- Arbi with gravy (Taro roots)
- Aloo tamater ke sabzi (Potatoes with toamtoes curry)
- Aloo Muttar Ki Sabzi (Potato with Green Peas Curry)
- Aloo wadiyan (Potatoes with urad dal wadiyan)
- Besan Kadhi
- Bharwa aloo (Stuffed potatoes)
- Dum Aloo (Potato curry)
- Egg curry (Ande Ki curry)
- Mangories with Aloo, tamater (Moong Dal Mangories with potatoes and tomateos)
- Sarson Ka Saag
- Spinach with mushrooms
- Stuffed cabbage rolls curry (Bandh gobi ki rolls)
- Palak Mushroom curry (Spinach with Mushroom curry)
- Punjabi Kadhi (Besan pakoda kadhi)
- Pyaz ki Aloo (Potatoes with onion curry)
-
Vegetable dishes with gravy
>
- Vegetables side dishes - Index
-
Vegetables Side dishes (sukhi sabzi)
>
- Vegetables side dishes - Index
- About the vegetables
- Aloo baingan (Eggplant with potatoes)
- Aloo Gobi masala (Spicy Potatoes and cauliflower curry)
- Aloo Gobi masala (Cauliflower)
- Aloo methi ki sabzi (Potatoes with fenugreek leaves)
- Aloo Muttar sukhe (Sauteed boiled potatoes with green peas)
- Aloo Muttar masala
- Aloo palak ke sabzi (Potatoes with spinach)
- Arbi - Masala arbi (Taro roots)
- Bell Pepper stuffed with potatoes (Capsicum, Shimla Mirch)
- Bell peppers with onion and potatoes (Capsicums)
- Eggplant Bharta- Indian Roasted Banigan Ka Bharta
- Baingan Ka Bharta (Eggplant Bharta)
- Bharwa Baingan (Stuffed Eggplants)
- Bharwa Bhindi (Okra Stuffed with onion masala)
- Bharwa banana peppers - Banana peppers stuffed with potatoes
- Bhindi ke Sabzi (Okra)
- Cabbage Curry (Bandh gobi, patta gobi)
- Gajar methi ki sabzi (Carrots with Fenugreek leaves)
- Capsicum masala (Bell peppers)
- Gawar Ke Phalli (Cluster Beans)
- Gawar Ke Phalli (Cluster Beans)- 2
- Gobi aloo with onion & garlic (Cauliflower with onion, garlic & potatoes)
- Gobi ki bhurji (Grated cauliflower with Green Peas)
- Gobi aloo ki sabzi, Phool gobi (Cauliflower with potatoes)
- Gobi Musallam (Cauliflower)
- Green Beans (French beans)
- Karela Bharwa with masala (stuffed Bitter Melon)
- Lobia ki phalli (Green long beans)
- Kaddu Ki Sabzi (Yellow pumpkin curry)
- Lauki ki sabzi (Bottle gourd, Long Melon, Ghiya)
- Jera Aloo (Potatoes with Cumin Seeds)
- Jeera Aloo (Potatoes with Cumin Seeds)
- Mooli ki bhurji (White daikon radish bhurji)
- Methi Matar Malai (Fenugreek leaves, Green peas and Malai)
- Muttar aloo with tomatoes and onions(Green peas with potatoes,tomatoes& onions)
- Sangri, mooli ki phalli aloo ki sath (Dikon green beans with potatoes)
- Sem aloo ki sabzi (Flat beans with potatoes)
- Sem aloo ki sabzi (Green fava beans with potatoes)
- Sukhe Aloo ke sabzi (Boiled sautéed potatoes with masala)
- Masala Turaii (Zucchini with Masala)
- Turai ki sabzi (zucchini)
-
Vegetables Side dishes (sukhi sabzi)
>
- Salad - Indian salads
- Salad - Indian salads Index
- Kala Chana Salad - Indian Black Chickpea salad
- Cabbage salad - (Indian spicy Cabbage salad)
- Fruit salad - Indian spicy fruit salad
- Chickpea Salad - Indian spicy chickpea salad
- Corn Salad - Spicy Indian Corn Salad
- Kachumber Salad - Indian Cucumber, Onion & Tomato salad
- Mixed Bean Salad - Indian Mixed Bean Salad
- Sprouted Green Moong Salad - (Indian recipe)
- Quinoa Salad with Strawberries, Blueberries and Grapes
- Popular Indian Sweet dishes- Index
-
Desserts .. Popular North Indian sweets
>
- About Indian desserts
- Indian sweet dishes - Index
- Almond burfi (Badam Ki Burfi)
- Almond Halwa
- Besan ka Halwa (Gram flour Halwa)
- Besan ka ladoo (Gram flour ladoo)
- Boondi (Sweet Boondi)
- Boondi or Boondi Ladoo
- Boondi Ladoo
- Carrot Burfi (Gajar ki burfi)
- Carrot Halwa (Gajar ka halwa)
- Cashew burfi (Kaju burfi, Kaju katli)
- Coconut Burfi (Nariyal Ki Burfi)
- Gujia
- Gulab jamun
- Gluten free Gulab Jamun
- Kala Jamun
- Kheer (Rice pudding)
- Lauki Ka Halwa (Bottle gourd Halwa)
- Makhanna Kheer (Puffed lotus seeds pudding)
- Rasugalla
- Rasgulla
- Rasmalai
- Rasmalai
- Sabudana Kheer (Tapioca Pudding)
- Vermicelli Kheer (Seviyan kheer, Payasam Kheer)
- Shrikhand (Sweet Yogurt)
- Sooji Ka Halwa (Cream of wheat, Rava)
- Pista burfi (Pistachio Burfi)
- Phirni (Rice pudding)
- Petha
- Pumpkin burfi (kaddu ki burfi)
- Til ke Burfi (Seasme Seed Burfi)
-
Desserts .. Popular North Indian sweets
>
- Snacks and chaats - Index
-
Snacks and Chaats
>
- Snacks & chaats - Index
- About snacks and chaats
- Aloo Bonda (potato balls dipped in Besan Batter)
- Aloo Tikki (Potato patties)
- Besan sev (Gram flour noodles)
- Besan spicy french toast (Toast dipped in besan batter and cooked)
- Besan cheela (Gram flour pancake)
- Besan and sooji ka cheela (Gram flour & cream wheat pancake)
- Bread rolls stuffed with spicy potatoes
- Chola Aloo Tikki (Potatoes and chick peas patties)
- Chole Chaat - Indian spicy Chickpea Chaat
- Corn Chaat
- Fruit Chaat - Indian spicy Fruit chaat
- Kala chana chaat- Indian Black chickpea chaat
- Dahi Vada ( urad dal pakoras with yogurt)
- Dokhla Tips
- Besan Ka Dokhla (Gram flour dokhla)
- Moong Dal Dokhla
- Sooji ka Dokhla (Cream of Wheat Dokhla)
- Urad Dal and Rice Dokhla
- Gol Gappa (Pani Puri)
- Dosa
- Dosa aloo masala for dosa stuffing (Potato Dosa masala)
- Rava Dosa
- Sambher
- Idli
- Rava Idli (Sooji or Cream of wheat idli)
- Rava Masala idli (Masala idli)
- Hariyalli tikki or Hara bhara kebab
- Mathri (Crispy salty crackers)
- Gluten Free Mathri (Crispy salty crackers)
- Medu Vada
- Vegetable Cutlets (Mixed vegetable cutlets)
- Moong Dal Cheela (Moong dal pancake)
- Namkeen paras (Cispy salted crackers)
- Aloo pakoras (Potato fritters)
- Cauliflower pakora (Gobi ka pakora)
- Pakora with Green Moong Dal and potatoes (Fritter)
- Pyaz ka pakoras (Onion pakoras fritter)
- Mixed vegetable pakora - Fritters (potatoes, spinach & onion mixed)
- Potatoes and vegetables mix pakoras (Fritter)
- Palak pakora (Spinach pakoras)
- Paneer pakoras (Fritter)
- Chicken pakoras (Fritters)
- Papari / papadi Chaat
- Bharwa mirchi ka pakora (Stuffed green chilie fritters)
- Poha with green peas
- Potato Cutlet
- Potato paneer tots
- Roasted cauliflower
- Tandoori Gobi (Tandoori Cauliflower)
- Sabudana, Aloo Vada (Tapioca cutlet with potato)
- Samosa (Muttar aloo samosa)
- Shakkar paras (Sweet crackers)
- Sprouted Green moong chat
- Upma
- Uthappam (Rice & Dal uthappam) (pancake)
- Uthappam (Rava Uthappam) (Pancake)
-
Snacks and Chaats
>
- Chutneys
- Raita (Yogurt)
- Raita (Yogurt) - Index
- About raita and Yogurt
- Aloo, Dhai ka raita (yogurt with potatoes)
- Boondi ka raita (yogurt with boondi)
- Gajar ka raita (Yogurt with carrots)
- Kheera ka raita (Yogurt with cucumber)
- Lauki ka raita (Yogurt with lauki)
- Pudina ka raita (Yogurt with mint leaves)
- Palak ka raita (Yogurt with spinach)
- Yogurt with green onion, cucumber and tomatoes
- Breakfast dishes - Index
- Indian Breads (Roti, Paratha, poori)
- Indian Breads - Index
- About Indian Breads
- ROTI:
- Roti - Index
- Chapattis (Pulkha or Roti)
- Bajra ki Roti (Millet flour)
- Besan ki roti with onions (Gram flour roti)
- Lachha roti (Spiral Layered roti)
- Makai ki roti (Corn flour roti)
- Methi ki roti (Roti with Fenugreek leaves)
- Roti with Layers (Paratdar Roti)
- Roomali roti
- PARATHAS:
- Paratha - Index
- Aloo paratha (Potato stuffed paratha)
- Bajra (millet) ka paratha
- Besan ka paratha (Gram flour paratha)
- Gobi ka paratha (Cauliflower stuffed paratha)
- Lachha paratha (Spiral layered paratha)
- Layered Paratha (Paratdar Paratha)
- Makai ka paratha (corn flour paratha)
- Methi Ka Paratha (Paratha with Fenugreek leaves)
- Mooli ka paratha (Daikon stuffed paratha)
- Mughlai paratha
- Muttar Ka paratha (Paratha with green peas)
- Palak paratha (spinach paratha)
- Paneer paratha
- Urad Dal stuffed paratha
- Puri - Index
- Poori (Puri) :
- Poori (Puri)
- Methi ki poori (Poori with Fenugreek leaves)
- Muttar Poori (Poori with green peas)
- Palak poori (Poori with spinach)
- Poori stuffed with urad dal (kochari)
- Bhature
- How to...........
- How to make Garam masala
- How to make Ghee from Butter (Clarified Butter)
- How to make basic onion masala
- How to make & freeze onion masala in large quantity
- How to sprout mung beans (Moong Dal)
- How to sprout Black grams (Urad Dal)
- How to make yogurt at home
- How to marinate chicken
- How to make roasted Jerra powder (Cumin Seeds)
- Restraunt style curry gravy
- How to make Paneer at home (step by Step)
- Cooking measurement conversion
- Measurement Converter
Dahi vada
(Dhai pakora)
Dahi Vada is a very popular amazing street food of North India. They are also known as Dahi Bhalle. The name Dahi vada itself is enough to bring water in mouth. They are absolutely delicious snack and as you bite into a soft, mouthwatering vada it will tickle your taste buds and stimulate your appetite for more.
Dahi vadas are deep fried Urad dal pakoras they are first soaked in water and then after squeezing the water out, transferred to thick beaten yogurt. To add more flavors it is topped with tamarind and coriander chutney and sprinkle red chili powder roasted cumin seed powder and chaat masala. Dahi vada tastes best when served chilled. Dhai vads are ideal to serve at parties as it can be made in advance and chilled in the refrigerator.
Dahi vadas are deep fried Urad dal pakoras they are first soaked in water and then after squeezing the water out, transferred to thick beaten yogurt. To add more flavors it is topped with tamarind and coriander chutney and sprinkle red chili powder roasted cumin seed powder and chaat masala. Dahi vada tastes best when served chilled. Dhai vads are ideal to serve at parties as it can be made in advance and chilled in the refrigerator.
Ingredients for vada:
1 Cup Urad dal (washed white urad dal)
½ Cup Moong dal (washed yellow moong dal)
2 Pinch of asafetida (Hing) optional
3 Cups of vegetable oil for frying the Vadhas
1 Cup Urad dal (washed white urad dal)
½ Cup Moong dal (washed yellow moong dal)
2 Pinch of asafetida (Hing) optional
3 Cups of vegetable oil for frying the Vadhas
Ingredients for garnishing:
½ Teaspoon roasted ground cumin seed powder(roasted Jeera powder)
½ Teaspoon chaat masala
½ Teaspoon red chili powder
3 Cups of plain yogurt
½ Cup of milk
2 Teaspoons salt or to your taste
Tamarind chutney (Imli chutney)
Cooking measurement conversion
Measurement converter
½ Teaspoon roasted ground cumin seed powder(roasted Jeera powder)
½ Teaspoon chaat masala
½ Teaspoon red chili powder
3 Cups of plain yogurt
½ Cup of milk
2 Teaspoons salt or to your taste
Tamarind chutney (Imli chutney)
Cooking measurement conversion
Measurement converter
Directions for preparing the Dal for vada:
1. In a bowl mix urad and moong dal and wash, changing water several times
until the water appears clear than soak the Dal in 5 cups of water over night
or at least 6 hours.(If you did not preplan and you are in mood to make Dhai
vada then soak Dal's in hot water, in hot water Dal does not take long to soak.)
1. In a bowl mix urad and moong dal and wash, changing water several times
until the water appears clear than soak the Dal in 5 cups of water over night
or at least 6 hours.(If you did not preplan and you are in mood to make Dhai
vada then soak Dal's in hot water, in hot water Dal does not take long to soak.)
2. Once Dal is soaked, rinse the water out and wash the Dal and drain all the
water out from the Dal. Proper soaking allows the batter fluff up well while
grinding.
water out from the Dal. Proper soaking allows the batter fluff up well while
grinding.
3. Now transfer the Dal in to the blender add asafetida and grind it. While
grinding Dal drop ½ to 1 cup of water or as needed little at a time to lubricate
the Dal paste for grinding
4. Grind with switch on and off so that Dal keep mixing.
5. While grinding the Dal in between stop the blender and open the cover and
with a spatula mix the Dal so that all the Dal grinds evenly into a smooth
paste.
grinding Dal drop ½ to 1 cup of water or as needed little at a time to lubricate
the Dal paste for grinding
4. Grind with switch on and off so that Dal keep mixing.
5. While grinding the Dal in between stop the blender and open the cover and
with a spatula mix the Dal so that all the Dal grinds evenly into a smooth
paste.
6. Transfer the paste into a bowl.
7. With hand or a spoon beat in a circular motion for few minutes so that the
paste become light and fluffy. To make Dahi vada soft, it is very important to
whip the Dal batter vigorously to make it light and fluffy.
8. Paste should not be too watery or too thick. If it is too thick vada will become
dry and hard.The consistency of the paste should be thicker than cake batter.
7. With hand or a spoon beat in a circular motion for few minutes so that the
paste become light and fluffy. To make Dahi vada soft, it is very important to
whip the Dal batter vigorously to make it light and fluffy.
8. Paste should not be too watery or too thick. If it is too thick vada will become
dry and hard.The consistency of the paste should be thicker than cake batter.
9. To figure out if the batter is ready to make the vada's, take a cup of water and
drop a little paste into the water, if the dal paste float that means the paste is
ready to fry, if it does not float then beat it little longer and test it again
drop a little paste into the water, if the dal paste float that means the paste is
ready to fry, if it does not float then beat it little longer and test it again
Directions for frying the vada:
1. Heat 3 cups of oil in a medium size frying pan or a kadhi. For first 5 five
minutes turn the heat high, once oil heats up turn the heat down to medium.
2. To test to see if the oil is ready drop a small ball of paste in the hot oil, if it start
sizzling and float to the surface it means it is the right heat but if it become to
dark quickly it means oil is too hot, turn the heat down. The correct temperature
is important.
1. Heat 3 cups of oil in a medium size frying pan or a kadhi. For first 5 five
minutes turn the heat high, once oil heats up turn the heat down to medium.
2. To test to see if the oil is ready drop a small ball of paste in the hot oil, if it start
sizzling and float to the surface it means it is the right heat but if it become to
dark quickly it means oil is too hot, turn the heat down. The correct temperature
is important.
3. Keep a bowl of water nearby.
4. Wet your fingers.
4. Wet your fingers.
5. Take a little portion of the paste at a time and gently start dropping in the hot
oil in the shape of balls. Do not drop more than 8 to 10 balls at once (The
amount of the portion of the paste is according to the size of the vada you wan
to make.) When you drop the dough ball keep the heat to medium high so that
balls puff up and get into shape then reduce the heat to low.
6. Don’t worry about the shape of vadas very much, they do not have to be perfect
round, once we squeeze them out of water and soak them in yogurt they will
get shaped.
oil in the shape of balls. Do not drop more than 8 to 10 balls at once (The
amount of the portion of the paste is according to the size of the vada you wan
to make.) When you drop the dough ball keep the heat to medium high so that
balls puff up and get into shape then reduce the heat to low.
6. Don’t worry about the shape of vadas very much, they do not have to be perfect
round, once we squeeze them out of water and soak them in yogurt they will
get shaped.
7. At first the balls will sink to the bottom of the pan, but do not try to move
them. after 1 minute balls will puff up and expand,
them. after 1 minute balls will puff up and expand,
8. With the spatula flicker oil over the vada's .
9. in about 1 minute balls will puff up and expand.
10. In about 3 to 4 minute minutes with the pierced spatula turn the balls to
the other side and fry. Keep turning the balls around and let the balls fry for
another 3 minutes on low heat so that inside of the ball get cooked, other wise
inside stay row and doughy.
the other side and fry. Keep turning the balls around and let the balls fry for
another 3 minutes on low heat so that inside of the ball get cooked, other wise
inside stay row and doughy.
11. Once the vadas become golden brown with the pierced spatula take them out
of the oil, and place them on a plate over the napkin so that excess oil is
absorbed. (It takes about 10 minutes to fry the Vada’s)
of the oil, and place them on a plate over the napkin so that excess oil is
absorbed. (It takes about 10 minutes to fry the Vada’s)
12. Once you take all the vadas out of the oil, turn the heat down to low, because
oil is hot and when you drop another batch of vadas in the oil they will fried
quickly from outside and inside they will stay raw.
13 Turn the heat to medium high then Drop another batch of vada's , once
Vada's puff reduce the heat to low. Repeat the process until all the vadas are
made.
oil is hot and when you drop another batch of vadas in the oil they will fried
quickly from outside and inside they will stay raw.
13 Turn the heat to medium high then Drop another batch of vada's , once
Vada's puff reduce the heat to low. Repeat the process until all the vadas are
made.
Prepare vadas to serve:
1. Take a bowl and fill it with hot water add 1 teaspoon salt and mix, then drop the amount of vadas you want to serve and soak them for 20 to 30 minutes. If you do not soak the vadas they would not absorb the yogurt.
1. Take a bowl and fill it with hot water add 1 teaspoon salt and mix, then drop the amount of vadas you want to serve and soak them for 20 to 30 minutes. If you do not soak the vadas they would not absorb the yogurt.
2. Once the vadas are soaked pick 2 or 3 vadas at a time and press them gently in
between your palms and squeeze, the water and oil will come out from the vadas place them on a plate.
between your palms and squeeze, the water and oil will come out from the vadas place them on a plate.
3. For 10 vadas first take 2 cups of yogurt and mix it with ½ cup of milk and ½ teaspoon salt or according to your taste, and then pour over the Squeezed vadas.
4. Now cover the plate and let a rest for least ½ hour to 1 hour.
4. Now cover the plate and let a rest for least ½ hour to 1 hour.
5. Before serving Vada's take another cup of yogurt, and pour over the vadas,
with the spoon spread yogurt evenly.
6. Once vadas are soaked in the yogurt and coated with yogurt they are ready to
be served. With the spoon pour some sweet and sour Imli chutney (Tamarind
chutney) and sprinkle roasted cumin seed powder, chat masala and red chili
powder.
7. At the dinner table keep masala and imli chutney (tamarind chutney) aside
so that more could be added as per preference.
with the spoon spread yogurt evenly.
6. Once vadas are soaked in the yogurt and coated with yogurt they are ready to
be served. With the spoon pour some sweet and sour Imli chutney (Tamarind
chutney) and sprinkle roasted cumin seed powder, chat masala and red chili
powder.
7. At the dinner table keep masala and imli chutney (tamarind chutney) aside
so that more could be added as per preference.
Tips:
1. For best results, the vadas should be soaked in yogurt for at least a couple
of hours before serving.
2. You can also make vadas only with urad dal.
3. Table spoon could be used to drop the dal paste in the oil
4. Fried vadha could be refrigerated for1 week. You can also make the
dahi vadas in advance and freeze them before soaking in the water. When
ready to use, take as many as needed out and soak in hot water until they
become soft, then you can prepare and serve them the usual way.
5. Decorate Dahi vada with spices and serve in parties.
1. For best results, the vadas should be soaked in yogurt for at least a couple
of hours before serving.
2. You can also make vadas only with urad dal.
3. Table spoon could be used to drop the dal paste in the oil
4. Fried vadha could be refrigerated for1 week. You can also make the
dahi vadas in advance and freeze them before soaking in the water. When
ready to use, take as many as needed out and soak in hot water until they
become soft, then you can prepare and serve them the usual way.
5. Decorate Dahi vada with spices and serve in parties.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Thank you
Geeta Seth
Other recipes:
Papadi chat Moong dal dokhla
Gol gappas (Pani poori) Sooji dokhla (Cream of wheat dokhla)
Aloo tikki (Potato pattis) Green moong dal pakoras(Fritters)
Poha with green peas Potato paneer tots
Papadi chat Moong dal dokhla
Gol gappas (Pani poori) Sooji dokhla (Cream of wheat dokhla)
Aloo tikki (Potato pattis) Green moong dal pakoras(Fritters)
Poha with green peas Potato paneer tots
Copyright © 2011 www.northindiancooking.com, All Rights Reserved