Welcome to Ruby Ka Kitchen, where we bring you delightful and easy-to-make recipes that are sure to tantalize your taste buds. Today, we’re sharing a special recipe for Dahi Vada Chaat, with three mouth-watering chutney and masala variations that will take your chaat to the next level. Let’s get started!
Ingredients:
– For Dahi Vada:
– Urad dal
– Salt
– Green chilies
– Ginger
– Asafoetida
– Oil
– Yogurt
– Sugar
– Salt
– Water
– For Green Chutney:
– Coriander leaves
– Mint leaves
– Green chilies
– Ginger
– Lemon juice
– Cumin seeds
– Salt
– Water
– For Tamarind Chutney:
– Tamarind
– Dates
– Jaggery
– Cumin powder
– Red chili powder
– Salt
– Water
– For Chaat Masala:
– Dry mango powder
– Black salt
– Cumin powder
– Black pepper
– Mint leaves
– Coriander leaves
– Dried ginger powder
Recipes:
– Dahi Vada:
– Soak urad dal for 4-5 hours, then grind into a smooth batter with green chilies, ginger, and salt. Shape into small balls and deep fry until golden brown. Soak in water and squeeze out excess water before dipping in yogurt.
– Green Chutney:
– Blend coriander leaves, mint leaves, green chilies, ginger, lemon juice, cumin seeds, salt, and water to a smooth paste. Adjust consistency as needed.
– Tamarind Chutney:
– Boil tamarind, dates, and jaggery in water until soft. Blend into a smooth paste, then add cumin powder, red chili powder, and salt. Adjust consistency with water.
– Chaat Masala:
– Roast and grind dry mango powder, black salt, cumin powder, black pepper, mint leaves, coriander leaves, and dried ginger powder.
We hope you enjoy these tantalizing chutney and masala recipes for your Dahi Vada Chaat. Stay tuned for more mouth-watering recipes from Ruby Ka Kitchen!
