Posts Tagged ‘dumplings’

I can’t stop myself from writing about Wednesday’s win and really excited to watch the finals. India really did great and played wonderfully well.I know every Indian is crazy about World Cup Final, I hope they do the same what they did on wed’s match and wins the WORLD CUP. Lets keep our fingers crossed and hope for the best!…GO INDIA GO….

Coming back to the dish of the day…

Dahi Vada is served as an appetizer usually at the time of festivals like holi, diwali and so on. Dahi is hindi word for yogurt and vada is like a dumpling or fritters made out of urad dal without skin/polished urad dal.

This appetizer has to be served chilled, chilling the dish brings more flavors and deliciousness to the dish. This is also served with tamarind-date chutney which really makes the difference in the dish. The soft, soaked vada with a spoonful of dahi mixed with chutney, ahh..sounds complete bliss to me!

 

Dahi Vada

Dahi Vada

Ingredients:

For Vada

  • 1 cup urad dal without skin
  • 1 inch fresh ginger, grated
  • 1 green chillies, chopped
  • 1/4 cup fresh coriander leaves, chopped
  • Oil for frying the vadas
  • salt to taste

For Dahi batter

  • 1 cup yogurt
  • 1 teaspoon roasted cumin powder
  • 1/4 teaspoon red chilli powder
  • salt to taste
  • coriander leaves for garnishing
  • Tamarind-date chutney
  • 1/2 cup sev for garnishing
Urad dal dumpling/fritters

Urad dal dumpling/fritters

Method:

  • Soak urad dal in about 2 cups of water for overnight.
  • Drain the water and grind the soaked urad dal with very little water just enough to keep the motor running to make smooth batter.
  • Add grated ginger, green chillies, coriander leaves, red chilli powder to the batter.
  • Beat this batter well in order to avoid any lumps and also for a fluffy vadas.
  • Heat oil in a flat frying pan, do not use more than 1/2 inch oil or else your vada will absorb most of the oil and it will be soggy.
  • Once the oil is heated enough, check by dropping a little of batter in oil and if it comes on the surface expanding, your oil is ready for frying the vadas.
  • With the help of a spoon, drop the batter in form of vada in the oil.
  • Fry the vada on both the sides until golden brown. Drain excess oil on paper towel.
  • Repeat to complete the rest of the batter, fry in batches.
  • Now dip this fried vadas in luke warm water for about 20 minutes.
  • After 20 minutes, squeeze out excess water from vadas and keep them aside.
  • Mix 1 cup of yogurt with 1/2 cup water, roasted cumin powder, red chilli powder and salt to taste. Keep aside.
  • In a deep dish, layer the fried vadas and pour the above yogurt mixture over them to cover completely.
  • Garnish with chopped coriander leaves, red chilli powder, roasted cumin powder and chill in the refrigerator for few hours before serving.
  • To serve, take 2 or 3 vadas in a plate with some yogurt, sprinkle with red chilli powder, roasted cumin powder, tamarind-date chutney and sprinkle some sev on top…Enjoy!
Dahi Vada

Dahi Vada

Dal Pithi

Posted: March 9, 2011 by incidentalcooksuman in Indian Food
Tags: , , , , , , , , , ,

Dal pithi is a dish from Bihari cuisine and it is a fresh pasta cooked in legumes. Dal means legumes and pithi means dumplings made out of whole wheat flour. Typically dal pithi is served with chokha which is mashed potatoes fried with some onions, green chillies and pickle masala. This combo is the best comfort food to put together.

I remember when mom used to fall sick, dad would enter the kitchen and for dinner we used to have this almost everyday till mom feels better. This is only dish dad knows how to cook and feed us. And we used to enjoy making the dumplings with him in different shapes and sizes. His dumplings were always used to be big and we used to say dad make it little bit smaller and he will say oh this will taste better when it cooks..:)

We made this over the weekend when I was down with flu. Also, my 2 year old son helped us to make the dumplings. He was so engrossed in making the dumplings and making sure mom and dad gets each one of them made by him. With his cute voice he says momma here’s ATTA (hindi for flour) …

Dal Pithi

Dal Pithi

Ingredients:

  • 1/4 cup orange lentils/masoor dal
  • 1/4 cup yellow lentils/arhar dal
  • 1/2 teaspoon turmeric powder
  • salt to taste
  • 1 cup whole wheat flour
  • 1/2 teaspoon cumin seeds
  • 2 red dried whole chilli 
Wheat flour dumplings/Pithi

Wheat flour dumplings/Pithi

Method:

  • Wash and pressure cook dal with turmeric powder, salt to taste and 2 cups of water.
  • Meanwhile, add water slowly to the wheat flour until the dough starts to come together. Knead the dough until soft but not sticky.Divide the dough into 15 equal parts.
  • Take one of the ball, roll it into small circle about 2-3 inch in diameter. keep flouring the dough. Now join two ends together and other ends together as shown above (you can make it in any shape you like).
  • Repeat to complete the rest of the dough.
  • Open the pressure cooker, add 1 cup of water, must be sufficient to cook the dumplings. Give a boil.
  • Once the dal starts boiling, add the dumplings and cover the lid and cook by stirring once in a while.
  • Cook until the dumplings are soft and tender about 15-20 minutes.
  • For tampering: On medium heat add oil in a pan, then add cumin seeds followed by red chilli and wait until it gets brown. Pour this to the dal pithi, be careful while doing this coz it gets splutter when hot oil touches the dal. Give a boil and serve hot .

Serve hot with chokha, pickle and ghee on top. Enjoy!

Dal Pithi

Dal Pithi