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Make Soft, Delicious Vrat Ke Dahi Vade With Chef Sanjeev Kapoor’s Easy Recipe
Sawan Somwar: Make Soft, Delicious Vrat Ke Dahi Vade With Chef Sanjeev Kapoor’s Easy Recipe
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Dahi vade may not be the first dish that comes to mind when planning a Sawan Somwar vrat menu, but Chef Sanjeev Kapoor’s fasting-friendly version gives the classic snack a clever twist.
Instead of lentils, these vade are made with cooked barnyard millet, also known as sama or samak, and boiled potatoes. The golden-fried balls are briefly soaked in buttermilk before being coated in sweetened yoghurt and aromatic spices. The result is a satisfying combination of crisp, soft, creamy and mildly spicy flavours.
The recipe takes around 25–30 minutes to prepare and 10–15 minutes to cook. It makes four servings.
Ingredients
How To Make Vrat Ke Dahi Vade
Step 1: Begin by heating enough oil for deep-frying in a kadai.
Step 2: Place the cooked barnyard millet in a mixing bowl and grate the boiled potatoes directly over it. Add cumin seeds, ginger-green chilli paste, rock salt and two tablespoons of chopped coriander.
Step 3: Mix everything thoroughly until the ingredients come together. Divide the mixture into equal portions and shape each one into a smooth ball.
Step 4: Carefully slide the prepared balls into the hot oil. Fry them until they become crisp and evenly golden on the outside. Remove the vade from the oil and drain off the excess.
Step 5: Transfer the freshly fried vade to a bowl of buttermilk and allow them to soak for two to three minutes. This step helps soften their centres and gives them the familiar texture of traditional dahi vade.
Step 6: Gently squeeze out the excess buttermilk and arrange the vade on a serving plate. Pour sweetened yoghurt generously over them.
Step 7: Finish with a sprinkling of red chilli powder, roasted cumin powder and freshly chopped coriander. Serve immediately for the best contrast between the soft vade and cool, creamy yoghurt.
Fasting traditions and permitted ingredients can differ between households. Adjust the chilli powder, coriander or other seasonings according to the vrat rules followed by your family. The recipe is adapted from Chef Sanjeev Kapoor’s Shravan recipe collection.
For Sawan Somwar, you can make sabudana khichdi, aloo jeera, singhara halwa, fruit chaat, sabudana vada, dahi aloo, makhana kheer, singhara kheer, samak ki khichdi, makhana-shakarkand tikki, lauki-singhara cheela, dry fruit-makhana laddu, satvik tomato paneer, samak rice kheer, and kuttu ki puri.
To make dahi vade without deep-frying, you can steam the vadas instead. This method involves soaking the lentils, blending them into a batter, and then steaming the vadas for 10 to 12 minutes over medium heat. After steaming, soak them in water for 10 to 15 minutes.
Source: News18
Related Posts: Dahi Vade Recipe, Sawan Somwar, Vrat, Sanjeev Kapoor, Barnyard Millet, Fasting Food, Indian Snack, Millet Vade
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