Swadisht Dahi Vada

By -

 

Hello Folks!!!

Happy Dussehra to you.

Dussehra is a festival celebrated all over India to mark the victory of  Lord Ram over Ravana, the ten-headed demon king. The word Dussehra is derived from the Sanskrit word ‘dasha-hara’, literally meaning removal of ten. The festival is celebrated after the nine day long festival of Navaratri, and is also known as Vijayadashami.These are days filled with celebration and festive dishes. Since there aren’t any fixed recipes to be followed while preparing the gala titbits, you are free to make anything you love to enjoy with your family and friends.

My most favourite part of the festivities is the dance my friends and I perform – Dandia. It is always our much awaited time to go on stage and enjoy ourselves and our joy only keeps increasing with more dancers joining us from the crowd. The lovely patterns, formations and the huge circles we form while dancing to those melodious tunes along with the graceful movements using the dandia sticks is really a thing to be experienced. There is a lot of beauty in the way the day is spent with prayers, flowers, dances and the lovely food.




The dish I suggest you to try out these coming days is the Dahi Vada, or how we call it here in Karnataka – Mosaru Vade. This is a cool yoghurt based snack, comprising the dahi/ mosaru – curd and vada/vade – flour based deep fried snack.

So, let’s get started!

RECIPE

INGREDIENTS

1.Urad dal (split white lentil) – 1 cup

2.Water – to soak the dal

3.Fresh Curd – 3 cups + ½ cup

4. Cumin Powder – 1tbsp

5.Salt – to taste

6.Sugar – ½ tsp

7.Oil – for deep frying

INSTRUCTIONS

1.Wash and soak the dal for 1 hour.

2. Once soaked, grind it using a little bit of water, make sure not to use too much water. Then, add salt and keep it aside.

3.Take half cup curd and beat well. Add 1 cup water, salt, cumin powder and sugar. Beat well and keep it aside. This will be used to soak the vadas.

4. To the remaining curd, add salt, sugar, cumin powder and mix well. This will be added to the vada.

5. Heat a pan with oil for deep frying. Once hot, keep the flame on medium and drop a spoonful of batter carefully into the oil. Fry till it turns golden brown.

6. Take it out from the pan and transfer it onto a plate lined with tissues to remove the excess oil.

7. Now, put the vadas into a bowl containing lukewarm water so that they soak in the water, double in size and become soft.

8. Once soaked, take each vada and press gently between your palms to remove excess water. 

9. After a while, add them to the curd you made in step 3 and let them soak for a minute.

10. Transfer to a deep dish while serving.

11. To garnish the dish, sprinkle some chilli powder, cumin leaves or coriander powder.


Try out my other festive dishes and snacks:


Golden Glorious Pakodas


The Shahi Baklava




Bisi Bele Baath - Food for the Soul












Sheer Khurma - A Culinary Exchange











I have a huge love for cooking and it is one of the things I enjoy doing whenever I have free time. I believe that you don't need any special skill to cook and ANYBODY can COOK.

Comments

Post a Comment

Popular posts from this blog

Ratatouille à la Rémy

By -
Image
Hello Folks!!!  " Cooking is like painting or writing a song. Just as there are only so many notes or colours, there are only so many flavours— it’s how you combine them that sets you apart” This year marks the 15th anniversary of Pixar's Ratatouille. It's hard to believe that it's been that long since we were last in Paris learning how to cook alongside Remy, the rat and Linguini, the garbage boy. With its summery combination of aubergines, courgettes, peppers and tomatoes, ratatouille is a beloved classic of southern French cuisine, particularly in Nice. But this simple, seasonal stew is more complex than it may seem at first glance 😉 What a delight to the eyes! Garnished with chopped herbs, spices and parmesan cheese with a gentle drizzle of red wine. Adding to the beauty of finely cut vegetables arranged most intricately with perfection, this warm rustic dish has a very homely aroma and can be devoured with buttered chunks of bread. A stalwart of the 1980s d...
Read more

What's For Breakfast? - Waffles!

By -
Image
Hello Folks!!! You may eat them sweet or savoury, with your fingers or a fork, soaked in syrup or sprinkled with sugar, but we agree- waffles are wonderful. Got an instant craving? Then keep reading to make yourself some crispy yet light and fluffy waffles. During my school days, weekends during hols were meant for sleepovers and fun time with my friends. As soon as the exams were over and the school bell rang, the silent corridors turned noisy, and we would run across the passage to meet at our secret hideout- the wooden bench under the tree. That beautiful spot brings memories even today. Most of our ideas came to life over there. It was where we shared our snacks, planned our next adventure, and waited for our parents to pick us up on sunny afternoons. Though we were experts in addition and subtraction, we were still trying luck with multiplication and long division. Our love for creativity, precision and challenge made us 9-year-olds work better at certain subjects. Whether it was ...
Read more

The Egg Roast Rendezvous

By -
Image
Hello Folks!!! Last night, my mother was heating some egg roast for dinner while the rest of us set the table. The egg roast is a very simple, semi-dry side-dish, where eggs are coated in luscious thick sauce made with red tomatoes and caramelized onions. I wouldn't say this is a super quick dish, because you need to let the masala fry for a while in order to let the flavours blend with each other properly. But, with a little bit of patience, anyone can always cook up a magic potion. It's a wonder in itself that tastes equally good.  Interrupting my short happiness of watching the buttery smooth onions and tangy tomatoes swirling around the pot and bubbling into thick sauce, my garrulous little sister picked up a silly conversation. She started off by saying that she was ready to sacrifice her share of the egg roast and remain a good child who can 'sometimes' sacrifice good things. It reminded me of the story "The Sacrificial Egg" by Chinua Achebe, and all the...
Read more