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
2. Yogurt - 800
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.
# posted by Ram Godar : 7:12 AM
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