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Soya Chunks Dahi Vada- Dahi Bhalla Recipe- Curd Vadai- Thair Vadai

Soya Chunks Dahi Vada- Dahi Bhalla Recipe- Curd Vadai- Thair Vadai, in this recipe soya chunks and urad dal is used to make vadai/ fritters, then soaked in yogurt based gravy. An innovative variation to the usual dahi vada. The detailed recipe with step by step cooking pictures follows.

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Soya chunks or soya granules is popularly known as meal maker. The soya chunks or soya meat is quick and easy to cook. A variety of delicious dishes could be prepared with the soya chunks, like you can add them in the pulaos, or make a fantastic masala curry which just taste like a meat curry or either would prepare a yummy curry adding other vegetables along with it. Soya chunks is a textured or texturized vegetable protein which is also known as textured soy protein or soya meat or a nutritious meat extender made from defatted soy flour, a by- product of extracting soybean oil.

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Dahi bhalla or dhahi bhalle is very similar to dahi/ thayir vada. This recipe has a classic north Indian style touch that it makes the dish so delicious. For make a soft dumpling, after grinding the urad dal beat the batter with hand spoon for 10- 12 minutes. Then add grinded soya chunks and combine well, then the dumplings are deep-fried in oil. Then they are soaked in warm water before burying them under in creamy spiced yogurt.

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Do try this recipe and see how soft and tasty vada you get. For better result use chilled yogurt and serve it chill along with sweet chutney and green chutney.

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How to Make Soya Chunks Dahi Vada- Dahi Bhalla Recipe- Curd Vadai- Thair Vadai

Soak soya chunks in boiling water for 10 minutes, Squeeze water and set aside.

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Soak urad dal in water for 1 hours and drain out. Blend urad dal by adding very little water into smooth thick batter.

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In the same mixer blend soya chunks also.

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Transfer urad dal batter to a bowl and add salt, mix nicely with a spoon for 10 minutes. So that the batter turns airy and soft.

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Then add ginger and combine well.

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Now add in soya mixture, green chilly and carrots. Give it a good mix and leave this batter rest for 30 mins before frying.

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Heat oil in a deep frying pan over medium flame. Take a medium lemon sized portion of batter in between your fingers and gently drop it into the oil. Drop 4-5 portions at a time. Deep fry them on medium heat until golden brown and crispy.

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Take them out from oil and transfer them to a bowl having lukewarm water. Soak them in water for 5-6 minutes, so that vada would turn soft.

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Take out from water and gently press them between your palms to remove excess water. Keep them to a serving plate.

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Take beaten yogurt in a bowl and add black salt, pepper powder and fennel powder. Mix nicely.

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Pour this curd mixture over the vada. Sprinkle roasted cumin powder, chat masala powder and red chilly powder.

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Pour sweet chutney on top and garnish with grated carrots and coriander leaves. Serve chilled.

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Enjoy!! Happy Cooking and stay healthy.

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