When I was planning for Iftar recipes and had decided that I should show dishes from a different place each week, my sister suggested trying out some Hyderabadi dishes. Her friend Abida told us about a couple of very common dishes from Hyderabad which usually make it to the Iftar table. The first one she mentioned was dahi vada. The moment I heard it, my instant reaction was that I have already shown the recipe of dahi bhalla, so we will have to look at other options. But then she shared the recipe and I realised that it was completely different from what I knew as dahi vada. This was a totally different kind of dahi vada and probably that’s why is always called as the Hyderabadi Dahi Vade / Bade.
The recipe is really simple and straight forward, pretty light to eat too. It can be made quickly, but I actually liked it after I refrigerated it for a while. This is apparently a very common snack in Hyderabad and made a lot during the Iftar time.
It is quite interesting how I am introduced to new recipes and cuisines as part of my blog and channel. A casual discussion with someone has so often led to ideas that I end up trying out. As part of my Iftar series, last week I had shared recipes from Kerala. And this week, I am featuring the Hyderabadi cuisine. Do check out all the Iftar recipes I have posted so far.
Hyderabadi Dahi VadeCourse: SnacksCuisine: Indian, HyderabadiDifficulty: Easy
A delicacy of Hyderabad – fried gram flour dumplings in a yoghurt base,
- For the vada
Gram flour/besan – 1/2 cup
Ginger-garlic paste – 1/2 tsp
Turmeric powder – 1/8 tsp
Red chilli powder – 1/4 tsp
Salt – as per taste 1/4 tsp
Water – 1/4 cup-1/2 cup
Oil – for deep frying
- For the yoghurt base
Curd – 1/2 cup
Green chilli – 1, chopped and crushed
Mint leaves – a few, crushed
Coriander leaves – a few, crushed
Ginger garlic paste – 1/4 tsp
Salt – as per taste
Water – 1/2 cup
- For the tempering
Oil – 2 tsp
Mustard seeds – 1/4 tsp
Cumin seeds – 1/4 tsp
Dry red chillies – 2
Turmeric powder – a pinch
Curry leaves – a few
- Mix together the gram flour, ginger-garlic paste, turmeric powder, chilli powder and salt.
- Add enough water to make it into a thick consistency batter. Use a whisk to make a lump-free batter. Mix it well and keep it aside.
- For the yoghurt base, whisk the curd first to make it lump free.
- Add the chilli, mint and coriander leaves, ginger-garlic paste and salt and mix well.
- Add the water and mix to a thin consistency.
- Heat oil in a kadai and pour spoonful of the gram flour batter into hot oil and fry.
- Once it is light brown in color, remove it and immediately add it to the yoghurt base. Let the vade soak in the yoghurt for some time.
- While the vadas are soaking in the yoghurt, prepare the tempering.
- Heat oil in a small pan.
- Once the oil is hot, add the cumin seeds, mustard seeds and chilli.
- Next add the turmeric powder and curry leaves.
- Remove it from heat and pour the tempering onto the soaked dahi vade and serve.