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It is an easy and instant dahi vada recipe made with semolina (suji) & dahi bhalla toppings. it is quick and one of the best alternatives to traditional dahi vada which requires soaking and grounding to make it a lengthy process. it can be an ideal evening snack and can be prepared and served in just 15 minutes without any preparation required it. Do try this!
The key to making soft instant dahi vada at home are
- Firstly, firstly, semolina (sooji / rava) is used for this instant dahi vada. I grind sooji into a fine powder so it will easily bind into vada batter.
- Whisk vada batter with a hand or electric beater, so air particles incorporate into it and vada become soft and fluffy.
- At the time for frying vada, if you feel dropping the vada with your slightly wet fingers is not yielding a ball-shaped vada, you may use a round tablespoon.
- soaking the fried vada in hot water only for 5-10 minutes only. Do not soak it for a long time otherwise vada break into water.
- make sure to use fresh curd. Also, Sieve dahi so it will become smooth and creamy.
- Finally, dahi vada tastes great when prepared soft and juicy.
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Recipe video
Instant dahi vada | instant dahi vada with sooji | how to make instant dahi vada | dahi bhalla
Ingredients
For vada
- 1 cup semolina - sooji/rava
- ½ cup curd
- ¼ cup water or as required
- Salt to taste
- 1 tsp jeera
- 1 tsp green chilli paste
- ½ tsp ginger paste
- 1/8 tsp baking soda
- Oil for deep frying
For soaking
- 5-6 cup slightly hot water
- Salt to taste
- ¼ tsp hing
For sweetened curd
- 2 cup curd
- 4 tbsp sugar or as per your taste
- Pinch of salt
For green chutney
- 1 cup coriander leaves
- ¼ cup mint leaves
- 1 inch ginger
- 2 green chilli
- 1 tsp cumin seeds
- 1 tsp chaat masala
- 1 tbsp lemon juice
- 1 tsp sugar
- 1 tbsp roasted chana dal
- Salt to taste
- ¼ cup water
For khatti-meethi gud imli chutney
- ½ cup tamarind pulp
- ¾ cup jaggery or as per your taste
- ½ tsp cumin powder
- ½ tsp red chilli powder
- ½ tsp black salt
- Salt to taste
- ¼ tsp ginger powder
For Assembling
- Green chutney
- Tamarind chutney
- Roasted cumin powder
- Red chilli powder
- Chaat masala
- Pomegranate seeds
- Coriander leaves
Instructions
Making vada for dahi vada
- In a mixture jar, add semolina (sooji/rava). Grind it into fine powder.
- Now add grinded powder into the mixing bowl. also, add curd and water gradually and make a thick batter.
- Cover and rest the batter for 15 minutes.
- Add 1-2 tablespoons of water and whisk the batter for 5 minutes till it becomes light and fluffy.
- Then add salt, cumin seeds, green chilli paste and ginger paste. Mix well.
- Now add baking soda and mix well with the batter. prepare a medium-thick batter.
- Now with wet fingers or a spoon, drop a spoonful of batter into the hot oil.
- keeping the flame on medium, stirring occasionally. fry until the vada turns golden brown and crisp.
- drain off the vada with a wire rack to remove excess oil.
- now in a large bowl take 5-6 cups of slightly hot water. add ½ tsp salt and ¼ tsp hing. mix well making sure it is well combined.
- now drop the hot fried vada into the water and dip completely.
- soak only for 10 minutes, so vada absorbs water and becomes juicy. Do not soak it for a longer time.
- then squeeze off the water and transfer it to the plate.
Make sweetened curd for Dahi vada
- firstly, take 2 cup curd and sieve it.
- then add 4-5 tbsp sugar and ½ tsp salt.
- mix well making sure everything is well combined.
Making green chutney
- In a mixing jar, add green coriander leaves, mint leaves, green chilli, ginger, cumin seeds, chaat masala, lemon juice, sugar, roasted chana dal, salt and cold water.
- grind it into a smooth paste.
- Green chutney is ready.
Making gud imli ki chutney
- In a pan, add tamarind pulp and jaggery. Mix well
- Cook till jaggery is completely dissolved.
- Then add cumin powder, red chilli powder, black salt, salt and ginger powder. Mix well.
- Switch off the gas and the chutney is ready.
Assembling dahi vada
- Place vada on a plate. pour the sweetened curd over the vada.
- Then spread a generous amount of green chutney and tamarind chutney.
- sprinkle chilli powder, cumin powder, and chaat masala.
- top with pomegranate seeds and coriander.
- enjoy Instant dahi vada chilled.
Notes
- grind rava into a fine powder, so will easily bind into vada batter.
- the proportion of curd should be half that rava.
- make a thick batter for vada and rest batter for 10-15 minutes so rava is properly soaked and puffed up.
- whisk batter for 3-4 minutes in one direction, so air particles incorporate into it and it becomes light and fluffy.
- pinch of baking soda helps to make fluffy vada.
- Fry vada on medium flame.
- Dahi vada tastes great when it is soft, juicy, and served chilled.
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