Dahi vada From Punjabi cuisine are nothing new to us. We have grown up enjoying festivities and eating spoonfuls of dahi vada perked with roasted cumin powder & chilly flakes. Traditionally these Dahi vada are made of ‘Urad Dal’, but here we have given a slight change to the recipe and made these wade with 3-4 ‘Mixed Dals’ that taste equally delicious.
Actually this idea of making this classic dish with mixed lentils popped in my mind when one day I was craving for dahi bhalle, but did not had enough of ‘Urad ki dal’ in my pantry. So decided to make with whatever I had and as it is said- “Necessity is the key to invention”….I got a whole new recipe for lifetime.
Did you know, using different dals or lentils gives a very unique texture and taste to the dish and if you are not afraid of experimenting in kitchen, then you must try this some day.
However, the recipe is same as that of the classic one, soaked lentils are ground into a paste and seasoned with ginger, chilly, salt which makes a basic batter for Vada or Bhalle. Later it is deep fried in the form of dumplings and dunked into water to soften. While serving, these soaked vadas are pressed gently to remove away the excess water and plated with a generous topping of whisked curd and roasted spices.
Come on, let’s check out our innovative recipe!