Doi Bora/Dahi Vada, a famous Indian street food categorized as "chaat" served as cold for snacking or just as a meal. This lip-smacking colorful delicacy with lentil fritters soaked in whisked seasoned yogurt and sweet n sour tamarind chutney and topped with sev/gram flour fritters available across India and abroad.
Dahi Vada is known as different names in differnt regions; "Doi Bora" in Bengali, "Dahi Vada" in Hindi, "Dahi Vade" in Marathi, "Dahi Bhalla or Bhalle" in Punjabi, Thairu Vada in Malayalam, "Mosaru Vade" in Kannada,"Perugu Vada" in Telugu, Thayir Vadai in Tamil, and "Dahi Bara" in Odia.
Dahi Vada is prepared slightly different in every region. But the main ingredient is white lentil or yellow mung beans or half white lentil and half mung beans. Shapes, sizes, spice level and different toppings are used as per choice. Some people like to include nuts, chopped raisins, minced ginger and grated coconut to the batter. They all taste great.
I have been making this simple style over the years. All Dahi Vada recipe is elaborate and time consuming but worth making. Sometimes we want a break from regular food for lunch/dinner, then I prepare something savory, tangy and mildly sweet Doi Bora/Dahi Vada. Even if I don't have gram flour fritters on hand, I crush some potato chips to use as toppings. It tastes awesome. I make chutneys in big batches to serve with other Indian snacks. They stay good for a week and can be frozen for a few months. Batter can be frozen too. Thaw in the refrigerator, whisk for 3-4 minutes before frying! This recipe makes about 16-17 flat and 34-35 small round fritters.
Doi Bora requires easily available ingredients from the pantry. It's a great make ahead easy recipe for big parties and can be stored without assembling in the refrigerator for a few days. Everyone is going to enjoy for sure.
The concoction of yogurt, chutney, spices and some crunchy gram flour fritters over soft vada/fritter is so fascinating. Try this simple recipe for a get together and impress your loved ones with this savory-sweet delight. Serve this chilled or room at temperature.
Ingredients~
1/2 cup white lentils
1/2 cup yellow mung beans
1/8 tsp fenugreek seeds
2 cups of water to soak the lentils
1 1/2 cups of vegetable oil
4 cups of water to soak the fritters
1 tsp salt
~ Wash both lentils a couple of times. Soak lentils and fenugreek seeds with 2 cups of water at least for 5 hours or over night. Drain well and grind to a smooth paste using little water. Batter must be thick. So use water accordingly.
Toppings:
2 cups regular whole milk or 2% yogurt
1/2 tsp sugar(optional)
1/8 tsp black salt
~Whisk the yogurt with sugar and salt. Refrigerate until ready to assemble.
Tamarind Chutney~
1/4 cup seedless tamarind, tightly packed
1 cup water
1/8 teaspoon red chili powder
1/8 tsp black salt
1/2 cup jaggery or sugar as per taste
~Boil the tamarind, sugar and water in a medium sauce pan, then simmer over low heat until the mixture turns a medium thick consistency. Turn off the heat, cool it completely and sieve it through a strainer by pressing with a back of a spoon. Keep it aside.
Dry Spices~
1 tablespoon cumin seeds
1/2 tsp coriander seeds
1/8 tsp red chili powder
1/4 tsp black salt
~Dry roast the cumin and coriander seeds till light brown and fragrant. Let it cool completely. Grind to a smooth powder. Mix with black salt and chili powder.
Method~
Bring 4 cups of water to a full rolling boil. Season with salt. Turn off the heat. Cover the pan to keep the water hot. Whip lentil paste with a metal whisk or electric beater until fluffy.
Heat oil in a kadai or a pan on high heat. When it is smoking hot reduce heat to medium. Wait for a few minutes. Grease the front side a big spoon and the back of a teaspoon. Take one heaping tablespoon of lentil paste and place on the big spoon, then flatten the top with greased teaspoon or make a flat shape or take a small ice cream scoop for small ball shape. Drop fritters carefully into hot oil.
After a few minutes dropping the fritters turn the heat on high heat fry both sides for a minute and then fry on medium heat till medium golden brown. Balance heat adjustment accordingly. Drain and then in salty hot water for 30 minutes. Fry the rest of the feitters and soak. Remove from water and drain in a colander. Leave them to cool completely.
To assemble Doi Bora, pour 1/2 yogurt mixture in a serving bowl, then place the fritters/vadas and cover them with the remaining yogurt mixture. Drizzle with some tamarind chutney and sprinkle dry spice powder and red chili powder. Refrigerate for 30 minutes. Serve with tamarind chutney and spice powder as needed and crushed spicy chips or gram flour fritters. Enjoy!
Dahi Bhall/Bhalle is same as Dahi Vada in Punjab with more toppings. Addition to the Dahi Bhalle includes some wheat flour cracker, boiled potato, mint chutney etc. I keep it simple. Only difference I make is coriander mint chutney as an extra topping. I make small ball for Dahi Bhalle using a small ice cream scoop. Rest is same. If gram flour fritters is not available crushed spicy or regular potato chips also brings a great taste. Try this variation!
Coriander-Mint Chutney~
1/4 cup fresh coriander/cilantro leaves with thin stalks, washed and cleaned
1/4 cup fresh mint leaves, washed and cleaned
1-2 green chilies or as per heat tolerance
1/2 Cup Water
2 tsp lime or lemon juice or as per taste
1/8 tsp salt or as per taste
~Blend together coriander/mint leaves, green chilies to make a smooth consistency as much as possible. Mix with lemon/lime juice and salt. Store in a glass container.
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| Happy Cooking! |
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