Dahi Vada Shots: The Ideal Party Food, Bite-Sized Delight
If you want to give your taste buds a rush of flavor, Dahi Vada is the ideal food to enjoy. It’s sweet, tangy, zesty, and NOT AT ALL SEASONAL. This dish literally translates to “deep-fried fritters in yogurt” and is a famous street snack in North India, made with dahi and dal. Classic Indian chutneys go well with these fluffy, melt-in-your-mouth delights, however other people like them without any heat at all. Although dahi vada is often prepared for special events, it may simply be eaten as a snack or appetizer at a party. But would you want to provide your visitors with a variation on this dish? Then don’t worry! When you, uh, can’t drink, we have a fresh look to wow your visitors with! You read correctly—Dahi Vada in shot glasses! Continue reading to find out more!
Furthermore Read: Do you miss dahi vada? Try This Oat-And-Moong Dal Twist for a Guilt-Free Treat! Why is eating dahi vada a good idea? The reason for this is straightforward: it tastes good! However, this isn’t the case. Dahi Vada is a very adaptable meal. You have complete control over how much sugar and spices you use. Lentils are a great source of protein for this delicious street meal. In addition, it contains a variety of spices, including hing, cumin powder, black salt, and red chili powder, which enhance flavor and are rich in antioxidants. Of course, including little amounts of dahi vada in your diet can aid in weight loss if that is your goal as well. This is due to the chemicals in it, which have the ability to prolong feelings of fullness.
The recipe for dahi vada shots may be found here. Put Moong Dal and Urad in a mixer and combine them. Ensure that there is no trace of solid dal in the mixture by thoroughly blending the lentils. The dal batter should be poured into a big basin. Hing, red chili powder, black salt, cumin powder, and salt should now be well mixed into the batter. Heat a small amount of refined oil in a pan. Now, shape the dal batter into tiny balls and drop them into the boiling oil. Ascertain that the dal balls fit inside the shot glasses. They should be deep-fried till golden brown.
After removing them, submerge the vadas in a basin of warm water until they become soft and sensitive. Set them aside. Now take the tamarind that has been soaked and drain the liquid out of the pulp. Put two teaspoons of oil in a skillet and add the cumin seeds. Hold off until they begin to crackle.
Add the hing, red chili powder, and ginger powder to this. Blend well. Stir in the filtered tamarind juice after adding it. Bring it to a boil after cooking for two to three minutes. When the jaggery has melted, add it. To make the coriander chutney, pulse the coriander, salt, chopped green chilies, chopped garlic, and dry mango powder until a liquid consistency is achieved.
Yogurt should be combined with a medium-sized bowl and whisked until lump-free. Add sugar, black salt, red chili powder, and cumin powder now. Stir it well. After the vadas are wet, place them in shot glasses. Now pour the dahi mixture into the glass and cover with the chutney made of coriander and tamarind. Add pomegranate seeds, cumin powder, and sliced ginger as garnish. And presto! You can now serve your Dahi Vada shots!
