UPWASACHA DAHI WADA / DAHI VADA (UPWAS / FASTING) / SAMO DUMPLINGS IN CURD / उपवासाचा दही वडा

A simple recipe for Dahi Vada to be had during Upwas / Vrat / Fast that is easy to prepare .. is quiet filling and extremely delicious. Time to say goodbye to the same old boring Upwas food recipes.

UPASACHA DAHI VADA / DAHI VADA  (UPWAS / FASTING)/ SAMO DUMPLINGS IN CURD / उपवासाचा दही वडा 

INGREDIENTS

VADA / DUMPLINGS
Bhagar / vari / varai / Samo rice	1 cup
Green chillies	4 – 5 nos
Ginger grated	1 tsp
Roasted peanut coarse powder	2 tbsp
Potato boiled, peeled and mashed	2 nos
Jeera / cumin seeds	1 tsp
Rajgeera flour / Amaranth flour	For dusting
Salt	T.T.
OTHER INGREDIENTS
Dahi / curd beaten smooth	2 cups
Salt	T.T.
Sugar	1 – 2 tsp
Coriander leaves chopped	2 tbsp
Jeera pdr / cumin pdr	As required
Black salt	As required
Red chilli pdr	As required
Oil	For deep frying

METHOD:

1.       Wash the varai rice, add 2 cups water to it and pressure cook till soft and all the moisture is absorbed.

2.       Remove and allow to cool completely.

3.       Crush coarse the chillies, ginger and jeera.

4.       To the rice add the ground chillies, potato, peanut powder, and salt.

5.       Mix and mash it all together.

6.       Make small lemon sized balls and shape them into tikkis.

7.       Dust them with the rajgeera flour from outside and roll again.

8.       Heat oil, deep fry the tikkis till golden brown all over.

9.       Remove from oil and immediately drop them in a bowl of warm water.

10.   Remove after 20 seconds and lightly press them on a kitchen tissue to remove excess water.

11.   Fry all the remaining vadas and continue steps 8 to 10 for all.

12.   Beat the curd till smooth. Add in sugar and salt to taste. If the curd is too thick add in a few tbsp. of water. It should be pourable.

13.   You can increase or decrease the amount of sugar as per your taste. I don’t like it too sweet.

14.   Sprinkle in a little coriander leaves and allow the curd to chill.

15.   Arrange the vadas on a serving plate. Pour over the curd.

16.   Sprinkle on top a little of chilli pdr, black salt and jeera pdr. Also add on the remaining coriander leaves and serve chilled.

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