MDH Dahivada Raita Masalais a blend of various fragrant spices. They are roasted and then ground for use in various kinds of Raita. MDH Dahivada Raita Masala Spices blend for Curd. It is used in many dished to give a unique taste to it. It contains Cumin, Coriander seeds, Iodised Salt, Black Salt, Ajwain, Black Pepper, Yellow Chillies, Pomegranate Seeds, Kachri, Mint Leaves, Dry Mango. The Dahivada Mix helps make this complicated dish easily and quickly.
While Dahivada involves deep-frying of the vada, the nutritional value of Dahi vada remains immense due to the presence of lentils and curd. Lentils are rich in protein and curd is an excellent source of calcium, vitamin B-12, magnesium, potassium, vitamin B-2, and several other nutrients. One serving of Dahi vada comprises nearly 73 calories, 3.81 g fat, 2.48 g protein, and 7.17 g carbohydrates. The garnish on Dahi vadas(grated carrot, chopped coriander, and tempered mustard seeds) not only adds to taste and nutritional value but also lends the dish an otherworldly look.
Recipe: Dahi Bara
Ingredients: - Yogurt – 2 cups / 500g
cold Ghee/oil – 3 cups / 500g, for deep frying
Powdered sugar – 1 tbsp
Dahi vada Mix – 1 Packet
1. Mix one cup of lukewarm water in MDH Dahivada Raita Mix to make a smooth batter. Set aside for 15-20 minutes.
2. In hot ghee/oil pour a few tablespoons of batter to make small round balls. Fry till light golden. Remove from oil and spread. Allow the dumplings to cool for few minutes.
3. Refry the dumplings in hot ghee until golden and remove from ghee/oil. Spread to cool for few minutes. Then soak in lukewarm water for 10-15 minutes. Drain the water and gently squeeze out the excess water.
4. Add powdered sugar to the cold yogurt and stir to completely dissolve the sugar. Then add the dumplings.