11 January, 2014
Few months Back, a reader asked about bihari dahi-vada.I have always thought of making this but never really had the courage to do it all by myself. With my mother at my side, yesterday, I made it. Mummy gave me several tips to make it better next time… 🙂U will need: 125 gm urad dal, 500 gm beaten Curd, 5-6 tbspoon of cooking oil, 3-4 tbspoon of jeera, Black salt, asafoetida (Heeng), salt.
Wash and soak urad dal overnight or 7-8 hours. Grind it in a grinder with as much less water as u can. Keep the paste aside.
Roast jeera on a tawa/pan. Grind it and keep aside. take the curd in a large bowl and add 600-700 gm water to it. Mix it properly so that there is no lumps of curd left.
Add 2 pinch of powdered heeng to the urad paste. Add 2 pinch of black salt and 1 tspn salt. Beat the mixture with hand or a beater for 5-8 minutes. Take a small amount (the size of a glass marble ball) and put it in a bowl of water. If the dal ball floats, the paste is ready for making vada.
Now Heat a kadai. Add oil to it. Take a small amount of paste in your hand, flatten it. Once the oil is heated, slide the flattend vada in oil. Deep fry it both sides till it is completely golden brown. Dont keep the flame high as it would quickly bring the color leaving vada uncooked from inside.
Take the vada out and slowly put it in the curd- liquid. With the help of spoon, let the vada go inside the curd liquid; ( as without ur help it will be floating on the surface.)
Repeat the same process for all the vadas.
Let the dahi-vada cool for a while. You may start eating whenever you want. I normally keep it in fridge n then like to eat.
How To Serve : Take 2 pieces of vada from the bowl in a serving plate. Also add some curd from the bowl. Sprinkle 2-3 pinches of black salt over it. Also sprinkle 2-3 pinches of powdered jeera over it. Use this both as per ur taste buds. Now, all you have to do is take a spoon and savour it.
Tip of The Day : Whenever and wherever if you have eaten dahi-vada, there is a imli chutney to go with it. Not with the Bihari style dahi-vada. and I think its for the best as I have never liked the chutney wala dahi-vada. You will have to eat it to know this.
Now, Time for my Mother Tips;
if u love spicy food, u can add 1-2 green chilli while grinding urad dal.
For deep frying, use a flattened pan or kadai so that you may fry 3-4 at a time.
Also, thicker the paste, more prettier and round the vada will be.
If you have the resources, its best you grind it on a grindstone (Sil Batta).
You may also sprinkle a pinch of red chilli powder while serving.
Also, usually heeng are not in fine powdered form, so grind it before adding it to the urad paste.