Hyderabadi Shahi Dahi Vada

by MiaVarghese
Soaked urad dal ground to a batter, deep fried as vadas and then soaked in yogurt/curd
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Votes: 1
Rating: 4
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Cuisine Andhra
Prep Time 30 minutes
Servings
people
Ingredients
  • Urad dal(Uzhunnu parippu) - 1/2 cup
  • Curd(Dahi) - 1 1/2 cup
  • Green chilly(chopped) - 1 no
  • Ginger(garlic paste - 1/2 tsp) -
  • Red chilly powder - 1/2 tsp
  • Cumin seed powder(Jeerakam) - 1/2 tsp
  • Coriander leaves(Few, chopped) -
  • Salt(As reqd) -
  • Oil(As reqd) -
Cuisine Andhra
Prep Time 30 minutes
Servings
people
Ingredients
  • Urad dal(Uzhunnu parippu) - 1/2 cup
  • Curd(Dahi) - 1 1/2 cup
  • Green chilly(chopped) - 1 no
  • Ginger(garlic paste - 1/2 tsp) -
  • Red chilly powder - 1/2 tsp
  • Cumin seed powder(Jeerakam) - 1/2 tsp
  • Coriander leaves(Few, chopped) -
  • Salt(As reqd) -
  • Oil(As reqd) -
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. For preparing hyderabadi shahi dahi vada, first wash urad dal thoroughly and soak in water for 5 hours.
  2. Grind urad dal to a fine paste. Add green chilly, ginger-garlic paste and required salt to the urad batter. Mix well.
  3. Take a katori and cover the mouth with a tight wet cloth so as to retain a flat surface on top.
  4. Take 1 tbsp of urad batter on top of wet cloth and flatten it with wet hands. Make a hole in the centre. Repeat making vadas with the entire batter.
  5. Heat oil in a frying pan and slide each vada into the heated oil. Deep fry until golden brown on both sides.
  6. Put the fried vadas in hot water for 3 minutes till soft. Squeeze out water by pressing vada between the palms of your hand.
  7. Churn curd and salt together until smooth. Keep 1/2 cup of curd aside and add all vadas to the remaining curd.
  8. Place hyderabadi shahi dahi vada in a serving dish along with the curd. Pour the remaining 1/2 cup curd on top.
  9. Sprinkle cumin seed powder and red chilly powder on top and garnish with coriander leaves and tamarind chutney.
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