Dahi Baray (Dahi vada)
Dahi baray or dahi vada recipe features crunchy baray, fresh onions, boiled potatoes, bhallian, aromatic herbs thrown in a bed of yogurt and topped with spicy and sweet chutneys and small crunchy chunks of flour.
Ingredients
- 1 cup gram flour besan
- ¼ tsp baking soda
- ½ tsp salt
- ¼ tsp red chili powder
- ¼ tsp turmeric powder
- 1 tbsp oil +for frying
Yogurt add ins:
- 2 cups plain yogurt
- 1 onion small sized
- 1 potato
- few mint leaves
- ½ cup water adjust for desired consistency
- salt to taste
- ¼ tsp roasted cumin powder
- ¼ tsp red chili powder
For garnish:
- Tamarind chutney
- Green chutney
- Samosa patti optional
- Fresh coriander leaves
Instructions
- In a bowl, combine besan, baking soda, salt, red chili powder, and turmeric powder. Add 1 tablespoon of oil and mix well. Gradually add water, a little at a time, while continuously whisking until you achieve a thick batter consistency, similar to pancake batter.
- In a deep pan or kadai, heat enough oil for deep frying over medium heat.
- Once the oil is hot, drop a spoonful of the batter into the hot oil, maintaining a round shape. Don't overcrowd the pan. Fry until golden brown and cooked through. Remove and drain on paper towels.
- Now take vadas batter. Take spoon with small perforated holes in one hand over frying pan. In other hand take spoonful of batter and pour it over spoon so that it would fall in frying pan passing through holes of spoon. Fry them like vadas.
- Cut onion into thin slices. Throw some salt over it and squeeze it and wash with water. Cut cucumber from center lengthwise and cut into very thin slices.
- Boil potato, peel it and cut it into small pieces.
- In a separate bowl, whisk together yogurt, water, salt, roasted cumin powder, and red chili powder until smooth.
- Now also add onion, cucumber, mint leaves, and boiled potato.
- Soak the fried vadas in warm water for about 10-15 minutes to soften them. Then gently squeeze out the excess water and transfer them to the prepared dahi mixture.
- Cut samosa patti into smaller pieces and fry them. Fry them until they become crunchy.
- Throw them into yogurt mixture and put chutneys over it.