Dahi Vada is one of the most popular snack recipes that you can easily prepare at home. It’s a popular chaat that you can find in all the nooks and corners of North India. Traditionally, the vada is made using urad dal and is fried to golden color. Further, the vadas are immersed in chilled yoghurt with spices. This urad dal vada can be a little heavy on the stomach and some people cannot digest it well. For those people, we have made an innovative vada recipe which is prepared using bread. Bread Dahi Vada is an easy-to-make chaat recipe for which you need bread, dhuli urad dal, dhuli moong dal, asafoetida, baking soda, green chilli, ginger, mixed dry fruits, yoghurt (curd), sugar, black salt, tamarind chutney, fresh coriander leaves, and some authentic Indian spices. This is an interesting twist to the Dahi Vada recipe and can be made in just 20-30 minutes. The vada when made is fried; however, you can bake the vada as well to make it healthier. To give your own twist to this Bread Dahi Vada recipe, you can use spices of your own choice as well.
- 4 slices bread
- 1 tablespoon yellow moong dal
- salt as required
- 2 cup refined oil
- 2 teaspoon sugar
- black salt as required
- 2 cup water
- 1/4 tablespoon tamrind chutney
- 1 tablespoon pomegranate seeds
- 1 tablespoon chaat masala powder
- 1/4 cup urad dal
- 1 teaspoon asafoetida
- 1/4 teaspoon baking soda
- 1 1/2 cup yoghurt (curd)
- 1 tablespoon coriander seeds
- 1/2 inch ginger
- 2 dashes cumin powder
- 2 dashes red chilli powder
- 1 dash garam masala powder
- 1 tablespoon boondi
- 2 teaspoon desiccated coconut
- 4 cashews
- 4 almonds
- 1 tablespoon raisins
How to make Bread Dahi Vada
- Step 1. Prepare the dal batter.
- Take yellow moong and urad dal together in a bowl and wash them well. Soak them together for about 8-10 hours or overnight. Next day, when the dals are soaked, drain the water and keep aside. Now, in a blender jar, add the soaked dals, green chillies, ginger, asafoetida, salt, baking soda, and a little water. Grind them to a fine paste and transfer to a bowl. Using a whisker, whisk well this paste until the paste is light and fluffy. Once done, keep aside until required.
- Step 2. Prepare the filling. Now, take a bowl and mix chopped almonds, cashews, raisins, and desiccated coconut.
- Step 3. Make stuffed vadas. Next, take a bread slice and cut the corners of each slice. Using a little water, keep the ends of the whole bread wet. Add a little filling in the centre and close the ends to make a round ball. Press the ball a little to give it a Tikki like shape. Using the same process, prepare more such vadas.
- Step 4. Fry the Bread Vadas. Put a wok or kadai over medium flame and heat oil in it. When the oil is hot enough, dip a vada in the dal batter. Now, grease your hands and take out the dipped vada and place it in the hot oil. Dip more such vadas in the batter and fry all the vadas. Once done, place them on tissue papers that will soak the extra oil.
- Step 5. Soak the vadas in the curd mixture. This step will help you in soaking the fried vadas. Take a large bowl and add ½ cup curd, sugar, salt, water and asafoetida. Whisk well all the ingredients and make sure you use hung curd for this soaking. When this mixture is ready, put the vadas in it and soak them for 5-7 minutes. Make sure you don’t soak these vadas for too long, as this can make your vadas soggy.
- Step 6. Make your Dahi Vada Chaat. While your vadas are soaking, take a bowl and whisk the curd well with black salt, salt and sugar. Once done, take out the soaked vadas and gently press them a little. Place these vadas on a plate, and pour the curd over them. Over this, sprinkle the spices and pour tamarind chutney over them. Finally, garnish your chaat with coriander leave, pomegranate seeds, garam masala, chaat masala powder and some boondi. Serve the chaat chilled.