For the life of me... I can't remember where I got this recipe from. It surely wasn't from my mom, for she was fairly amused the first time I made these dahi vadas for her.
However much I may love cooking, there are times when it's just too much of an effort to make everything from scratch. So right at the onset, I must confess, that this IS a cheat recipe... in that I use some ready made ingredients to reduce the time (not to mention the effort) of making the dahi vadas from scratch. Honestly they may not taste much like the traditional dahi vada made from udad dal batter - but I can guarantee that its an interesting and palatable version - worth a try!
METHOD
However much I may love cooking, there are times when it's just too much of an effort to make everything from scratch. So right at the onset, I must confess, that this IS a cheat recipe... in that I use some ready made ingredients to reduce the time (not to mention the effort) of making the dahi vadas from scratch. Honestly they may not taste much like the traditional dahi vada made from udad dal batter - but I can guarantee that its an interesting and palatable version - worth a try!
INGREDIENTS
For the Vada
A packet of butter biscuits (variously called Surti Batasa biscuit, Makhania biscuit, Namkeen Khari Batasa biscuit)
Some luke warm water
For the Garnish
Beaten Yogurt / Curd
Sugar and Salt to taste
Pinch of Red Chilly powder
1 tsp Roasted Jeera (Cumin) powder
Besan Sev (optional)
Fresh Coriander
Fresh Mint and Coriander Green chutney
METHOD
Place the butter biscuits flat side down, in a shallow/broad dish. Slowly pour in the luke warm water till it fills the dish for about an inch. Let the biscuits soak-in the water. This may take around 5-10 minutes, depending on the size of the biscuits.
Lightly press the top of the biscuits to see if the water has been absorbed right upto the top of the biscuits. Now, slowly lift each biscuit and press very gently to remove some of the excess water.Take care not to press too hard or the biscuits will get crushed. Besides, some of the water content in the biscuits will make them lighter and moist. So don't try to press them dry.
Next, line up a flat serving dish with these biscuits.
Add some salt and castor sugar to the beaten yogurt to make it sweet and tangy. Drizzle the curd to cover all the biscuits in the dish. Sprinkle some red chilly powder, roaster jeera powder, sev and fresh coriander as garnish. Lastly add some green chutney and tamarind chutney for that extra punch of flavour.
Let it rest in the fridge for atleast half an hour before serving!
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