Shree Tirupati Khiru
Social WorkerShree Tirupati Khiru was founded in 2012, by 5 Batter, with 1 Store store & 1 big dream – to
Remove the Tirupati Khiru’s Dahi vada batter into a big bowl or vessel. Then briskly whip with a spatula, spoon or a wired whisk for 2 to 3 minutes. This aerates the batter and gives it a light, fluffy texture. Add salt to taste and soda as required.
Heat oil as needed for deep frying in a kadai (Indian wok) or pan. Heat oil on medium heat. The oil should reach a temperature of 180 to 190 degrees Celsius.
To check without a thermometer, add some droplets of the batter with a spoon. It should sizzle and come up on the surface of oil swiftly and gradually.
If the batter droplets stay at the bottom of the pan, the oil is cold. If it comes up very quickly and becomes too browned or burnt, the oil is very hot.
Once the oil has reached the correct heat or temperature, now you can either drop the batter carefully with your fingers (without touching the hot oil) or with a spoon in medium hot oil.
Fry the vada in batches until crisp and golden. I prefer to use a spoon.
You can moisten the spoon sparingly with a bit of water, so that the batter slides easily from it. But don’t add more water on the spoon as the water droplets may fall in the hot oil and can burst and create serious burns. So take care.
Make the vada having more or less the same size. If you end up making different sizes, than the smaller sized vada will fry quickly and the larger sized vada will take more time. So do take a note of it and remove the smaller vada when they look golden and crisp all over.
Do not overcrowd the pan or kadai. Overcrowding the pan will lower the oil temperature and as a result the vadas will soak more oil. The vada also expand a bit while frying.
In the photo below, it looks as if the pan is overcrowded with the vada, but actually it is not – blame it on the photography!
Let the bottom side become light golden and crisp. Then only turn these or they will break in the oil. Flip again and for a couple of times more while frying. This ensures even cooking and you should see a uniform golden color all over. Place the vada on paper towels. This way fry the remaining vada in batches using up the entire batter. If you want use half portion of the batter, then refrigerate the batter for a couple of days or freeze it for a month.
Place the vada on paper towels. This way fry the remaining vada in batches using up the entire batter. If you want use half portion of the batter, then refrigerate the batter for a couple of days or freeze it for a month.
Wait for 2 to 3 minutes and while they are still hot, add the vada in water (at room temperature) and let them soak for 12 to 15 minutes. The vada will release some of the oil and absorb water increasing a bit in size with a color change.
Press each soaked vada between your palms to remove water. Gently press or else you might end up breaking them
Press all the soaked vada this way and keep them aside in a plate or you can arrange them in the bowl or tray that you will be serving dahi vada.
Beat 2.5 cups chilled curd (yogurt) until smooth. Check the taste of the curd before you assemble. The curd should not taste sour, bitter or acidic. It should be fresh with a pleasant sweet-sour taste.
Keep your chutneys ready. Here is the photo of the spicy coriander (cilantro) chutney and this is how it is made.
Take the following listed ingredients in a small blender or mixer and blend until smooth.
2 cups coriander leaves (cilantro)
½ to 1 teaspoon dry mango powder (amchur powder)
½ teaspoon chopped garlic
1 teaspoon chopped green chillies
½ teaspoon cumin seeds or cumin powder
salt as required
2 to 3 tablespoons of water or as needed
Below is the photo of sweet and tart tamarind chutney. You can prep the chutneys a day earlier before making dahi vada. Refrigerate both the chutneys.
In a large serving bowl or a tray arrange the vada which you had set aside after squeezing the water.
Pour the beaten curd evenly all over the vada covering them completely.
Pour the green coriander chutney and sweet tamarind chutney as you like.
Serving Suggestions
Sprinkle dahi vada with a few pinches of red chili powder or cayenne, roasted cumin powder, ¼ cup pomegranate arils (optional), chaat masala and/or black salt.
Garnish with 2 tablespoon coriander leaves and serve straightway. Or you can refrigerate for a couple of hours before serving.
