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Tuesday, July 14, 2015

Dr. Mantena's Ramzan Special Dahi Vada

Friends, last year during the month of Ramzan, I published a recipe on Dahi Vadi which went viral. Again this year we tried to make the same recipe improvising from what we did last year. Instead of roasting the vadas on a pan without oil, we tried to steam the vadas and believe me my dear friends it came up really well.

So today’s update in Dr. Mantena’s Kitchen is “Ramzan Special - Dahi Vada” with a twist. The regular dahi vada is prepared with urad dal in most parts of the country. But this Ramzan special dahi vada is made with chana flour (chick pea flour). If you are a Hyderabadi, then you are familiar with this recipe. “Ramzan mein kaun bade? Dahi Vade…!” I think every Hyderabadi is familiar with this popular slogan on Dahi Vada. Such is the popularity of this dish in Hyderabad. This is especially prepared during the month of Ramzan for breaking the day long fast by Mohemmadan brothers. It is so popular during Ramzan that it is sold in every Irani hotel, haleem and tea points in the evening. Hyderabad is not only famous for Biryani but also for haleem during Ramzan season. Whether it is Hindu or Mohemmadan or Christian everyone cherish these dishes. Dahi Vada is the next popular Hyderabadi dish after Biryani and Haleem that is loved by one and all including the vegetarians.

The regular dahi vada available in the market or prepared at home by many is deeply fried in oil which is really harmful to the health. This dahi vada is really nutritious, healthy and delicious as well. We haven’t used any harmful taste such as salt, sugar, ghee, oil, tamarind, red chili powder etc. which Dr. Mantena Satyanarayana Raju considers as 7 poisons that take our life slowly. So without wasting much time let us go into the details of making it.

Cooking Time:

35-40 mins

Serving:

4 people

Ingredients:

1. Chick pea flour     -        300 gm

2. Yogurt                 -        800 gm

3. Cumin seeds        -        1 tsp

4. Turmeric             -        ¼ tsp

5. Green chilies        -        5 nos.

6. Curry Leaves        -        5 nos.

7. Coriander Leaves  -        1 bunch

8. Mint Leaves          -        5 – 8 nos.

9. Onion                  -        1 medium size

10. Lemon               -        1

11. black lentils        -        1 tsp


Preparation:

We prepared this recipe in three steps:

Step 1: Making of Vada:

1. Take around 300 gm or 2 cups of chick pea flour in a pan add 200 ml of yogurt (preferably sour) and mix the flour with a spoon. Then stir the flour with a spoon adding water till fine batter as shown in the picture. Make sure that lumps dissolve completely.


2. After making a fine batter cover the pan with a lid and let it ferment for 6-8 hours preferably let it ferment overnight. After fermenting the batter puffs up as shown in the picture. The batter now turns sour which gives great taste to our vada.


3. Finely chop onion, coriander leaves, green chilies and add it to the fermented batter; squeeze a lemon and mix them well in the batter with a spoon as shown in the picture below. The fermented batter gives great tangy taste and onion, coriander, green chili add spicy zing to your tongue after cooking.

   

4. Take a idli maker, and cover up the idli plates with a thin cloth as shown in the picture below. Then fill the idli cups with the batter and cover it up with a cloth as shown below.

  

5. Fill the idli cooker/steamer 1 or 1½ inch with water and place the idli plates over it and cover the lid as shown in the picture below. It is always better to measure the height of the idli plates and pour water accordingly. Sometimes if there is more water it may overflow on the plates and spoil the vada. If the water is less then it might not steam properly.

  

6. Put on the stove, place the steamer over it and let it cook on a low or medium flame for about 35 to 40 minutes. Make sure the flame is low or medium because high flame can spoil the vadas as the water might overflow over the plates.


7. After 30 minutes remove the lid and insert a knife of fork into the vadas and remove. If you find the knife or fork comes clean without any batter that means it is fully cooked and ready. If the batter comes along with it then it still needs to be cooked. You don’t have to see every layer of the cooker as checking the top layer would do.


8. Once the vadas are cooked keep them aside to cool down. If the vadas are hot they stick to the cloth. Now remove the vadas and keep it in a bowl. Look at those beautiful and mouth watering vadas. Aren’t they tempting your tongue? Wait… wait the work is half done. W need to do some finishing work. We still have to do some tampering and make yogurt salad. So without wasting any time lets go on to it.


Step 2: Tampering:

1.  Roast cumin seeds, black lentils and coriander leaves in a pan till brown. Then add half glass of water into it and cook for few minutes.

2.  Once the water starts boiling pour into the pan of vadas and let it soak for few minutes as shown in the picture below.

Step 3: Making of Yogurt Salad:

Now we are into the final step of making a yogurt salad.

1. Take 600 gm of yogurt in a bowl, add few chopped onions, green chilies, coriander leaves, mint and coriander leaves into it and mix it well.


2. Now pour this yogurt salad into the vadas and now your yummy delicious salad is ready. Serve and enjoy. We made all the hard work to make healthy, nutritious and tasty vadas and the hard work doesn’t go in vain. Making dahi vada in this manner is though time consuming and needs little hard work but its worthy. Try it! Keep watching the space for more updates.

  


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