Pao Dahi Vada – Dahi Vada is one of the most popular Indian dish as it can be taken as a main dish or snacks or even as starters. The addition of chilled curd makes this dish very popular in any hot day.
Preparing dahi vada is very time consuming as the lentils(urad dal without skin) need to be soaked in water for 6-8 hours and then grinded to a smooth paste. So we need to plan our schedule before we prepare dahi vada at home. I have modified the dahi vada in my own way so that it can be prepared whenever I desire to make it. Today I will be sharing the unique Dahi vada made of bread slices instead of lentils. Often there are breads in our refrigerator which are not fresh or have stiffened due to constant refrigeration. We are left with no other choice but to throw them away. We can use these bread slices to make the vadas. If you have fresh breads also then also they can be used to make the vadas. Only the traditional lentil vadas will be replaced with bread vadas. The bread vadas are itself so tasty that it can be also taken as pakoras with tomato ketchup.
To make the Vada:
• Bread slices • 5 Green Chillies (chopped) • 4” Ginger (chopped) • 1 tsp baking powder • Oil for deep-frying • Salt to taste •A few coriander leaves to garnish
1) Take the bread slices and cut the brown edges of the bread.
2) Take a bowl of water and dip the breads in it. Squeeze out the water from the soaked bread and put it in another bowl.
3) Add the baking powder and salt to the soaked bread and beat this batter well, so that there are no lumps.
4) Add the chopped ginger and the green chillies. Mix well.
5) Heat oil in a pan. With the help of the slotted spoon, leave the batter in form of vadas in the oil. You can also drop the dumplings of the bread mixture with hand making shapes as you desire.
6) Deep fry the vadas and keep them on a blotting paper to remove excess oil.
7) Now dip the vadas in cold salted water to extract their oil for few minutes.
8) Now squeeze out the water from vadas and keep them in a tray.
To make the Seasoned Curd :
• 4 cups Curd • 1 cup Milk • 1/2 tsp Roasted Jeera powder • 1/4 tsp Red Chilli Powder • 1tsp salt • ¼ cup sugar
1) Take the curd, jeera powder, chilli powder, salt & sugar in a bowl and whip well. If the consistency is too thick then add some milk or water to dilute it.
2) Keep it in the freezer for half an hour.
To make the Tamarind chutney:
• 200gms Tamarind (Imli) • 300gms Jaggery (Gur) grated • 2 tsp Roasted cumin (Jeera) Powder • 2 tsp Red chili powder • Salt To Taste
1) Soak the tamarind in water for 1/2 hour and then deseed the tamarind.
2) Add 5 cups of water to tamarind pulp in a saucepan.Boil the mixture for 10 minutes.
3) Strain it and add the jaggery, chilli powder, cumin powder, salt and mix well.
4) Cook again on medium flame till jaggery dissolves completely and the chutney gets semi thick(not too thick)
5) Take out the pulp from the tamarind mixture. This Chutney thickens more on cooling so check for consistency when using.
6) Refrigerate the tamarind chutney and can be served with any snacks.
To Serve :
1) When you want to serve the vadas, put the vadas in the serving dish. Spread spoonful of the seasoned curd over the vadas so that they are entirely covered. You can add the amount of curd depending upon your taste.
2) Put a teaspoon of the tangy tamarind chutney over each vada.
3) Sprinkle roasted jeera powder over the vadas and garnish with coriander leaves and serve.