Vada - Tips

Recipe Tips

• Dahi Vada: If curds is not sufficient, then take 1 litre water, add salt and pinch of asafoetida, and heat it till it becomes warm. Put all the Vadas into the water and cover it. After soaking them for half an hour, take out the Vadas from the water. Now sqeeze out the excess water from the Vadas by pressing with your hand. Most of the oil will get squeezed out too. Arrange the Vadas in a tray or a shallow bowl. Pour the curd mixture till it covers all the Vadas.
• Deep fry it in a non-stick pan or cast iron pan so that way it won’t stick into the bottom of the pan. Don’t use stainless steel for frying.
• While making vada, if the mixture is too thick, dip fingers into a bowl of water and try to shape.
• Vadas good with spicy coriander chutney or ketchup as evening snacks.