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Dahi vadi recipe | Gujarati dahi vadi | besan dhokli

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 15 minutes
Set time 40 minutes
Total Time 1 hour
Course Breakfast, Snack
Cuisine Indian
Servings 4 servings

Ingredients
 

For dahi vadi

  • 1 cup gram flour - besan
  • 1 cup curd
  • 1 cup water
  • Salt to taste
  • ½ tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp sugar
  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 2 tsp cumin seeds
  • Pinch of hing
  • Some chopped curry leaves
  • 1 tbsp chopped green chilli
  • 1 tsp grated ginger
  • ½ cup chopped onion
  • Some coriander leaves
  • Garnish with sesame seeds

For dry chutney

  • 9-10 roasted garlic cloves
  • 3 tbsp roasted peanuts
  • 3 tbsp roasted coconut
  • 1.5 tbsp kashmiri red chilli powder
  • Salt to taste

Instructions

Making dahi vadi

  • In a mixer jar, add 1 cup besan, 1 cup curd, and 1 cup water. Also, add salt to taste, ½ tsp turmeric powder, 1 tsp red chili powder, 1 tsp coriander powder, 1 tsp cumin powder, and 1 tsp sugar. Grind it well.
  • Transfer the ground batter into a bowl. In a tadka pan, heat 2 tbsp oil, then add 2 tsp mustard seeds, 1 tsp cumin seeds, a pinch of hing, some chopped curry leaves, 1 tbsp chopped green chili, 1 tsp grated ginger, and ½ cup chopped onion. Sauté well.
  • Add the tempering to the batter and mix in some chopped coriander leaves. Mix well.
  • The Dahi Vadi batter is now ready.
  • In a pressure cooker, add some water and bring it to a boil. Place a ring in the center, then place the bowl of Dahi Vadi batter on top and cover it with a plate.
  • Cover the lid and pressure cook the batter on low flame for 5 whistles.
  • Turn off the gas and allow the pressure cooker to release pressure naturally. Do not let it cool for too long.
  • Open the lid, remove the bowl from the cooker, and whisk the hot, cooked batter in one direction for 1–2 minutes. Add some oil and mix well into the batter.
  • Once the batter becomes smooth, spread a small amount on a plate and try rolling it. If it rolls properly, pour the hot batter onto a greased plate.
  • Sprinkle some sesame seeds on top and let it cool completely.
  • Cut the Dahi Vadi into small, thin squares and serve with oil and dry garlic chutney.

Making Dry Garlic Chutney

  • In a mixer jar, add roasted garlic cloves, roasted peanuts, and roasted dry coconut.
  • Add red chili powder and salt.
  • Without adding water, grind the mixture into a coarse, damp powder.
  • Store the dry garlic chutney in an airtight container.

Notes

For dahi vadi
  • The proportion of gram flour (besan), dahi, and water should be equal.
  • Do not make the dahi vadi batter too thin.
  • Instead of dahi, add 2 cups of buttermilk with 1 cup of gram flour.
  • The addition of special tadka enhances the flavor of dahi vadi and keeps it moist when it cools down.
  • Cook dahi vadi on Low flame – 5 whistles
  • If the cooked batter is thick, then the dahi vadi will set properly.
  • If your batter is thin, add it to the pan and stir continuously on low flame until it thickens and becomes suitable for dahi vadi.
For dry garlic chutney
  • Roast garlic cloves in oil to remove their raw smell.
  • The proportion of roasted peanuts and roasted dry coconut should be equal.
  • Grind the chutney using the pulse function.