Soyabean Masala Dahi Vada
by shiekha1
09 Mar 2001
This recipe has been viewed 11223 times
An innovative variation to the Punjabi delicacy dahi vada, Soyabean masala dahi vada is prepared from soya beans. The soya is blended with dals and spices and then deep fried into vadas. These soya vadas are then served with beaten curd, chutney and roasted cumin powder.
Soyabean Masala Dahi Vada recipe - How to make Soyabean Masala Dahi Vada
Preparation Time: 30min and the soaking time Cooking Time: Total Time:
VADA
1 cup soyabeans
1 cup chana dal (split Bengal gram)
20 gms onions
10 gms green chillies
15 gms coriander (dhania) leaves
10 gms ginger (adrak)
1 tsp chilli powder
oil for frying
FOR MASALA DAHI
1/2 kg curds (dahi)
5 gms green chillies
1 tsp turmeric powder (haldi)
5 gms coriander (dhania) leaves
1 tsp mustard seeds ( rai / sarson)
50 gms coconut
salt to taste
Method
Vada
Masala dahi
Vada
- Vada
- Soak soya bean overnight and grind
- Soak gram dal for two hrs and grind coarse and mix both thoroughly
- Finely chop the rest of the ingredients and add to the above mix with salt and chilli
- Take a small ammount of the mixture on a wet cloth clinged tightly to a katori, make a hole in the centre
- Now take it carefully on hand and fry
- Soak fried vadas in warm water
Masala dahi
- Masala dahi
- Grind,chillies,coriander,turmeric powder,mustard,coconut and salt.
- Thoroughly mix it with dahi
- Squeeze the water out of vada by pressing it between palms and soak in masala dahi
- Leave it for an hour and serve
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