How to make Crispy Dahi Vade -
A simple twist in the ever popular dahi vade makes it all the more tasty and irresistible
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Split skinless black gram (dhuli urad dal), Tata Sampann Chana Dal
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Crispy Dahi Vade checkout Baked Kachori, Medu Vada Chaat, Dahi Vada Chaat-SK Khazana, Sindhi Papad-SK Khazana . You can also find more Snacks and Starters recipes like Rose Cookies Lipte Kadai Kabab Paneer Tikka Samosa Zucchini Wrapped Dates With Chilli Honey Dip
Crispy Dahi Vade Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 8-10 hour
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Crispy Dahi Vade Recipe
Split skinless black gram (dhuli urad dal) washed and soaked for 6-8 hours and drained 1 cup
Tata Sampann Chana Dal washed and soaked for 6-8 hours and drained 1/2 cup
Cumin seeds 1 teaspoon
Green chillies finely chopped 2-3
Ginger finely chopped 1 inch
Green chilli paste 1/4
Black peppercorns crushed 1 1/2 teaspoons
Pink salt 1/2 teaspo to sprinkle
Salt to taste
Fresh coriander leaves chopepd 1 1/2 tabl to garnish
Oil to deep fry
Chilled sweetened yogurt to serve
Date and tamarind chutney to sprinkle
Green chutney to sprinkle
Spicy banana chips to garnish
Method
Step 1
Put split black grams and Tata Sampann Chana Dal in a mixer jar and grind to a coarse paste. Transfer the mixture into a bowl.
Step 2
Heat sufficient oil in a kadai.
Step 3
Add cumin seeds, green chillies, ginger, green chilli paste, crushed black peppercorns, pink salt, salt and coriander leaves and mix well.
Step 4
Dip your hand in water, drop in small portions of the mixture into hot oil and deep-fry till golden and crisp. Drain on absorbent paper.
Step 5
For serving, put some yogurt in individual bowls and place a few vade on top. Sprinkle a little yogurt, date and tamarind chutney and green chutney over the vade. Sprinkle a little pink salt and coriander leaves. Crush banana chips and put them on top. Serve immediately.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
