It is a soft and delicious Farali dahi Vada made from sama rice and boiled potato which makes it Upvas friendly dish. I also share quick and extremely easy farali green and sweet chutney which taste great with dahi vada. These Dahi vada are easy to prepare with all available ingredients in your kitchen.
Here you will learn all the tips and tricks to frying, soaking, and perfecting them.Â
The key to making crispy farali vada at home are
- Grind sama rice into a coarse powder so it will easily bind into the mixture and give an even texture to vada.
- the boiled potato helps to hold the vada intact, so if your vada breaks in while frying in oil, just add another potato and prepare the dough.
- Soak vada in slightly hot water, so it will easily absorb water and become soft.
- Lastly, Sieve homemade Dahi so it will become smooth and creamy.
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Recipe videoÂ
Farali dahi vada with chutney | vrat ke dahi vade | upvas ke dahi vade
Ingredients
For cooking sama rice
- 1 cup sama rice/moriyo
- 1.5 cup water
- Salt to taste
- 1 tsp black pepper powder
- 1 tsp oil
For farali vada
- 1 cup cooked sama rice / moriyo
- 1 big size boiled potatoes
- Some coriander leaves
- 1 tbsp cashews and raisins
- Oil for deep frying
- For dahi
- 2 cup homemade dahi
- ½ cup sugar - or according to your taste
For farali green chutney
- 1.5 cup coriander leaves
- 3 green chilli
- 3 tbsp desiccated coconut
- ½ lemon juice
- ½ tsp sugar
- Salt to taste
- 4-5 ice cubes
- 2-3 tbsp water
For sweet chutney
- 1 cup date-tamarind pulp
- ½ cup jaggery
- Salt to taste
- 1 tsp fennel seeds powder
- ½ tsp black pepper powder
- ¼ cup water
Assembling dahi vada
- Soaked vada
- Dahi
- Green chutney
- Sweet chutney
- Black pepper powder
- Some coriander leaves
- Pomegranate seeds
Instructions
Making farali dahi vada
- In a mixture jar, add 1 cup sama rice and grind it into a coarse powder.
- Now in a pan, add 1.5 cups of water, salt, black pepper powder, and oil. Bring it to a boil.
- Then add sama rice powder gradually and mix well.
- Cover and cook mixture on low flame till it absorbs the water completely and becomes dry.
- Switch off the flame and take it out into the mixing bowl.
- Then add 1 grated boiled potato, coriander leaves, and cashew-raisins pieces.
- Mix well and knead the dough.
- Now grease your hand Take a small portion of dough and make a round shape ball.
- Heat oil in a pan, add vada, and fry them on medium-high flame. Flip it in between for even browning.
- When it is crispy and golden brown from both sides. Remove it to the wire rack.
- Soak some vada in slightly hot water and store some vada in an air-tight container.
- Meanwhile, sieve homemade Dahi and add some sugar to it. Mix well. Keep it aside.
- Now gently squeeze water from the vada and take the vada into the plate.
- Spread some dahi on vada. Add green chutney and sweet chutney on top.
- Sprinkle some black pepper powder, coriander powder, and pomegranate seeds on top.
- Serve chilled farali dahi vada.
Making Farali green chutney
- In a mixture jar, add coriander leaves, green chili, coconut, lemon juice, sugar, and salt.
- Grind into a smooth paste. Green chutney is ready.
Making sweet chutney
- In a pan, add 1 cup date-tamarind pulp, jaggery, fennel seeds powder, salt, black pepper, and some water.
- Cook for 5 minutes. Sweet chutney is ready.
Notes
- cook sama rice powder till it absorbs all water and becomes dry.
- fry vada on medium flame.
- store some fried vada in an air-tight container for 1 day in the refrigerator.
- Store farali chutney in an air-tight container for 4-5 days in the refrigerator.
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