Indians love their Dahi Vada, and did you know, that the Dahi vada recipe was found in the 12th Century text, Mānasollāsa. So you can say your favorite evening snack is actually one of the oldest specimens of traditional Indian cuisine!
We Indians love and value our traditions, so the traditional Dahi Vada recipe is not going anywhere soon. However, the urban Indians who love their Dahi Vada but are pressed for time to go through the entire process of overnight soaking of Urad Dal, then grinding, deep frying et all, here’s my simpler twist of a bread Dahi vada Mints Recipe version, that is much quicker, simpler and healthy also.
Of course, you can have a shot at the Authentic Dahi Vada recipe by Mints Recipes and the vadas are much similar to my Moong Daal ki Tikki that I have published earlier.
You can also check out: Veg Frankie Recipe, Bread Rolls from Left-over Bread, Veg Suji Buns, Samosa, Spring Roll Sheets, Khasta Kachori Recipe etc
There are some dishes that are restaurant specialties, and no matter what you do, you can never get that flavor at home. But some dishes are homemade specialties, just like homemade Dahi vada! Some like their Dahi vada sweet, some it salty and spicy, mine is just about a sweet-sour bread Dahi vada recipe. So let’s get started.
Bread Dahi Vada
Ingredients
Ingredients:
- 4 slices of white bread
- Coriander chutney as needed
- Tamarind chutney as needed
- Pomegranate seeds as required
- 200 grams thick yogurt
- 2 tsp sugar
- Salt to taste
For Stuffing:
- 3 potatoes medium sized boiled
- 1/4 tsp Salt
- 1/4 tsp Crushed black pepper
- Coriander leaves freshly chopped
For dahi Vada Masala
- 1/4 tsp Black salt
- 2 tbsp Cumin powder
- 1 tsp Red chilly powder
- Sugar to raste
- 1/2 tsp Salt
Instructions
How To Make Bread Dahi Vada
Making The Vada
- In a mixing bowl, mash the boiled potatoes. Make sure to break down any lumps.
- In the mashed potato, now add the spices - red chilli powder, black pepper powder, coriander leaves, black salt and salt. Mix well and keep aside.
- Now take the bread slices and trim the edges.
- Take one bread slice and dip it in water for a few seconds, only to make it moist. Quickly remove the bread slice from the water and then compress it between your palms to seep out excess water. Be careful not to break or crumble the bread. The bread should take the form of a flat sheet.
- Make a small ball with a portion of mashed potato, about the size of a gulab jamun. And place the ball at the centre of the moist bread sheet. Now bring the edges of the bread sheet to wrap around the potato ball, and create a neat coating. Compress lightly to seal the edges and very gently make a neat ball altogether. Be careful not to press it so that the coating breaks and the filling comes out.
- Repeat the same process with all other bread slices and remaining mashed potato.
Making the Dahi
- Add ½ tsp regular salt and sugar into the yoghurt and whisk to bring out a smooth and creamy texture. If the yoghurt is stiff, then add a little water to bring it to a saucy consistency.
Dahi Vada Masala
- Add the cumin, red chilli powder, ½ tsp regular salf and ½ tsp black salt and mix well.
- Masala is ready.
Bringing The Whole Thing Together
- Take a serving dish. Put a few spoons of yoghurt and spread it at the base of the dish.
- Place the bread and potato vadas on the yoghurt.
- Pour the remaining yoghurt over the vadas.
- Top the vadas with coriander and tamarind chutney .
- Season with the dahi vada masala.
- Garnish with pomegranate seeds and chopped coriander.
- Best enjoyed when served chilled.
View Comments (2)
V nyc,will surely try, always luv ur recipies,very easy way of cooking.
Thank You so much.
Thanks a lot