Comments on: Dahi Vada – Indian Appetizer Recipe

By: Payal Bhandari

Payal Bhandari — Mon, 09 Apr 2012 06:50:32 +0000

Hello Hetal and Anuja,

enjoyed your recipe. can I make the batter ahead of time and make the vadas the next day? What should i keep in mind?

thank you.

By: manjistha

manjistha — Thu, 08 Mar 2012 11:28:17 +0000

Thanks Hetal

By: hetal

hetal — Wed, 07 Mar 2012 20:01:55 +0000

Hi Manjistha,

Layering dahi vada is probably not a good idea. The whole presentation is each individual vada covered with the garnishing. The different colors and garnish make the dish. If you layer them, the bottom ones will look bad and they may clump together. I would suggest using different pans and placing them in a single layer. If you don’t have that many pans, you can even use the disposable foil pans available at grocery stores.

By: manjistha

manjistha — Mon, 05 Mar 2012 14:17:54 +0000

Hi Hetal and Anuja,
Thanks for this wonderful recipe.I have tried lots of your recipe and all come out to be really good specially ras malai,daal makhani,jeera rice,spinach pulao, walnut bread and lots more.I have one query.For this recipe can I whisk the yogurt with the ingredients you use for garnishing and add to vada or add the garnishing in layers on top of vada while refrigerating.I am going to make 30 vadas so have to keep them in layers

By: hetal

hetal — Wed, 01 Feb 2012 20:47:33 +0000

Hi Shirisha,

For Idli/Dosa, we use an Indian style mixie or stone grinder (depending on the quantity we are making). Some of our equipment is pretty old so we don’t even know if they make those models anymore. When buying grinders/blenders, etc, look at the watts. Buy the most watts you can afford…the more watts, the more power you will get. Cuisinart and Black and Decker are some of the brands we’ve used before.