I am huge lover of Mumbai Chaat. My Mum and Maushis would make Mumbai Chaat at home for us usually as an after school snack. Dahi Wada is one of my favourite items on the Chaat Menu. Usually Dahi Wada is made by soaking Urad Dal for a few hours and then grinding it fine and thick. This is shaped into balls and deep fried to golden perfection. These are then soaked into water and drained and flattened. Then you dunk them into a yoghurt mixture and top it with chutneys and other condiments.
I did not have Urad Dal at home and I had friends coming over for dinner last Saturday evening. I had Urad Dal Flour in the pantry though as I usually make Adai and Dosa with it. I decided to make Instant Dahi Wada using Ural Dal Flour. It was a bit of a gamble as I had never made them with Urad Dal Flour before. I do love to experiment in my kitchen and it turned out to be a successful experiment at that. So here is Mumbai 2 Melbourne’s Recipe for Instant Dahi Wada.
Ingredients needed are:
For the Wada:
♥ Urad Dal Flour – 2 Cups
♥ Water – 1 to 1.5 cups
♥ Grated Ginger – 1 tablespoon
♥ Green Chillies – 2 finely chopped
♥ Baking Soda – 1 teaspoon
♥ Salt to Taste
♥ Enough Water to Soak Fried Wadas
♥ Vegetable Oil – Enough for Deep Frying
For the Chaat:
♥ Yoghurt / Dahi – 500 grams
♥ Castor Sugar – 2 tablespoons
♥ Roasted Jeera Powder – 1.5 teaspoons
♥ Water – 1 cup
♥ Red Chilli Powder- couple of pinches to sprinkle
♥ Tamarind and Jaggery Chutney – 4 tablespoons (Easily available in Grocery Stores)
♥ Coriander Leaves – To garnish
♥ Nylon Sev and Pomegranate seeds – Optional for Garnish
Method of Preparation:
Take a bowl, add the Urad Dal Flour and Salt along with finely chopped Chillies and minced ginger. Mix well and then add water little at a time. Keep mixing to ensure no lumps are formed. Add some more water and mix well. Now add Baking powder and give it a mix using a wire whisk till the batter is light and airy like the picture above.
In the meanwhile keep a kadhai with enough vegetable oil for frying on a medium flame and let it heat up. Take a Bowl and fill it with luke warm water which we will use to soak the fried wadas. Also take another bowl with water which you need to dip your fingers in to make balls.
Once the oil is hot enough, dip your fingers in water and then make a ball the size of your preference and drop it in the hot oil. Fry till medium golden in colour. In a few minutes add them to the lukewarm water.
Let them soak for 5 – 7 minutes and then squeeze the water out by gently pressing the Wadas in between your palms and flatten them slightly. Keep aside . Continue to fry all the Wadas and soak them and then drain them in batches.
Making the Chaat :
Take yoghurt in a bowl an add water and whisk it well till a smooth runny consistency. Add salt, jeera powder and castor sugar and mix it well. Arrange the soaked wadas in a plate. Top with the yoghurt mixture. Add the sweet chutney, sev and coriander leaves. Optional add-ons can be pomegranate seeds.
Your super soft and pillowy Instant Dahi Wada is now ready. Serve Chilled. Let the magic of soft wadas, gooey yoghurt and the sweet chutney create magic in your mouth.
Definitely try this recipe and leave me your feedback in the comments below. Have a fabulous week ahead.