Dahi vada is most popular Indian street food/snack made of lentil fritters dunked in seasoned yogurt(dahi). In many places you will find that Dahi vada is sprinkled with chutneys, cumin powder and red chilli powder. But, in most of the north Indian homes especially UP side, you will find a dahi vada seasoning which is the blend of few roasted spices.
This blend of spices is the key to make your dahi vada fantastically tasty giving a spicy, tangy and aromatic kick to your palette and we call it Daha Vada ka Masala. This Masala is super easy to make and can be stored easily for longer period of time. Dahi vada ka masala is not restricted to dahi vada only, you can use it for ragda, matar chaats, chutneys, aloo kachalu, tikkis and many more. Dahi Vada Ka Masala has a versatility to blend itself beautifully to any snack or chaats making it absolutely tantalizing. This dahi vada ka masala is a must thing for me to be stocked as this is the key to make dahi vadas unique in flavor at our home. I will also, be sharing with you all how to make best super soft dahi vadas soon, until then get your hands on this and keep this delicious aromatic dahi vada ka masala ready..
INGREDIENTS:-
50 grams, cumin seeds
25 grams, coriander seeds
1 nos, black cardamom, small (optional)
1 teaspoon, black pepper corns
8-10 nos, whole red chilies, dried (I have used Kashmiri chilies)
2-3 teaspoon, rock salt
METHOD:-
In a pan, add coriander seeds, cumin seeds, black cardamom and black pepper corns. Dry roast well until aromatic. Do not burn.
Take it out on a plate and keep it aside.
In the same pan, add dried red chilies and roast very well until deep brownish red. Do not burn. Take it off the heat.
Cool all the roasted ingredients.
Transfer all the roasted ingredients into a blender along with the rock salt. Blend it to a powder. You may keep it coarse or powder it fine.
Transfer into a clean airtight container and store it at room temperature easily for a month or in freezer for 6months.
Use as and when required.
Dahi Vada Masala Recipe
Ingredients
- 8-10 nos Whole Red Chilies dried (I have used Kashmiri chilies)
- 50 grams Cumin Seeds
- 25 grams Coriander Seeds
- 1 nos Black Cardamom small (optional)
- 1 teaspoon Black Peppercorns
- 2-3 teaspoons Black Salt (you may add more)
Instructions
- In a pan, add dried red chilies and roast very well until deep brownish red. Do not burn. Take it off the heat.
- Take it out on a plate and keep it aside.
- In the same pan, add coriander seeds, cumin seeds, black cardamom and black pepper corns. Dry roast well until aromatic. Do not burn.
- Cool all the roasted ingredients.
- Transfer all the roasted ingredients into a blender along with the rock salt. Blend it to a powder. You may keep it coarse or powder it fine.
- Transfer into a clean airtight container and store it at room temperature easily for a month or in freezer for 6 months.
- Use as and when required.
Leave a Reply