upvas-dahi-vada
Upvas Dahi Vada is the Maharashtrian yogurt coated dish made of potatoes and upvas bhajni, ideally made during Navratri fasts. This Dahi Vada is made using Water chestnut flour (shingada flour) which is very beneficial for skin, hair, thyroid gland and sore throat. The presence of Vitamin B6 in water chestnut helps in providing a sound sleep, thus, it’s an ideal ingredient to add to your fasting recipes. Crushed peanuts add the crunch to the vada where yogurt adds the flavor. This Upvas Dahi Vada is not only nutritious but also very delicious. Check Upvas Thalipeeth, Upavasachi Batata Bhaji and Sabudana Khichadi Recipe too.
So let’s get started with Upvas Dahi Vada;
Preparation Time: 15 Minutes
Cooking Time: 15 Minutes
Total Time: 30 Minutes
Serves for 3.
Ingredients:
1) 4 Boiled potatoes
2) 1 & 1/2 cup upvas bhajni
3) 1 tsp rajgira flour
4) 1 tsp shingada flour
5) 1 cup peanut crush
6) 3 green chillies
7) Salt to taste
8) Chopped coriander leaves
9) 3 cups yogurt
10) Peanut Oil for deep frying
11) Sugar
12) 1/2 tsp Cumin seeds powder
Method:
In a mixing bowl, add boiled and smash potatoes, upvas bhajni, rajgira flour, shingada flour, peanut
crush, chopped green chillies, salt and little coriander leaves.
Mix well and then make small sized balls from the mixture.
In a kadai, heat oil for deep fry vada. Once oil is hot reduce to medium.
Drop the vadas into the hot oil and fry till golden brown.
In another bowl take yogurt, add sugar, salt and whisk it.
Add fried vadas to yogurt and garnish with chopped coriander leaves.
How to make Upvas Dahi Vada Step by Step with imges:
1) In a mixing bowl, add boiled and smash potatoes, upvas bhajni, rajgira flour, shingada flour, peanut crush, chopped green chillies, salt and little coriander leaves.
2) Mix well and then make small sized balls from the mixture.
3) In a kadai, heat oil for deep fry vada. Once oil is hot reduce to medium. Drop the vadas into the hot oil and fry till golden brown.
4) In another bowl take yogurt, add sugar, salt and whisk it. Add fried vadas to yogurt and garnish with chopped coriander leaves.
