Dahi Vadas are irresistible for all, no matter which regions we are talking about.
Essentially the dish remains same except the additives may be different in different part of the country. The additives may be sweetened tamarind “Chutney” or hot green coriander mint “Chutney” or a mixture of both; some dotted with “bundis” and red chili powder or a seasoning added.
In my childhood days, in a remote place in Orissa, I used to eat Dahi Vadas from a wayside make shift shop catering to the school boys who normally pinched ( not steal) few paisa from home. The taste was awesome even by today’s standard. It took me many years to reproduce the taste, not exactly but almost.
The objective of this recipe is to produce Dahi Vada fast, without the paraphernalia of soaking Dal and grinding; making Vada, frying and re-soaking in water etc.
6 Medu Vadas from the near by shop
3 dry red chili
1 tbsp oil for seasoning
1 tbsp chopped ( 5 to 6 mm) green chili ( take less if you want)
1 tbsp chopped ginger
10 pieces Curry Leaves, (Bhersunga in Oriya) (Botanical name: Murraya Koenigii )
Red chili powder or flakes for garnishing
PROCEDURECut Medu Vada through the middle to make two circular sections or cut further to make semicircles.
When the mustard stops crackling add immediately Curry leaves sauté for 15 sec and quench with one liter water.
CAUTION: (only for beginners in Mustard seasoning) the mustard seeds must not get burnt and give out a burnt mustard smell. In such event discard the seasoning and make a fresh one. The seasoning must be quenched with Curry leaves / water immediately when the crackling stops.)
Put Vadas one batch at a time and boil for 30 seconds to 2 minutes; depending upon how hard and bad is the Medu Vada in your locality.Remove Vadas and arrange in a bowl.
Sprinkle Thai chili flakes and serve. (Well Thai Chili flakes are tough for many. so use Indian chili…)