Face of Nation : Indian cuisine is famous for its streets foods. Tikki, chaat, pakoda and samosa make for scrumptious in-between-the-meals snacks and satisfy our mid-day cravings to the hilt. As the name suggests, these street foods can be found in almost every nook and corner of the cities in the country. However, many people prefer to make them at home for hygiene and health reasons. Dahi vada or dahi bhalla is one such dish that is loved by everybody and can be easily made at home. Vada is soaked in a bed of creamy curd and accompanied with other delectable ingredients like onions, chana, green chilli, nuts, green chutney and saunth (sweet chutney). The eclectic mix of sweet and sour foods makes this treat a lip-smacking chaat; no wonder it is so popular among the desi foodies of India.
What makes dahi vada a perfect dish is the sponginess of vada. Only if the vada is soft, fluffy and squidgy, the chaat of dahi vada will be as delicious as it should be.
So, here are some tips to help you make the perfect vada that is soft and spongy –
1. When you soak urad dal for vada, make sure you leave it in water for at least 4 – 5 hours. When dal will absorb the water in abundance, it will become moister.
2. Add baking soda to the batter of vada. It will help vada rise when it is being fried.
3. Whip the batter thoroughly for some time, even if it has already turned into a smooth paste. The more you whip it; the fluffier the vada will turn out to be.
4. When you begin frying the vada, put it in boiling oil but the minute it starts taking its shape, cook it at a medium or low flame only. This will ensure that the vada is cooked properly from the inside as well.
5. As soon as the vada is fried, put it in cold water with salt and let it sit for some time. Salt will also add in some flavour to the vada.
6. When you take out the vada from water and store it, remember not to squeeze out the water yet. Take the water out of the vada only at the time of serving. Water will make the vada ultra-soft.
