In the Dahi Vada recipe, what's the secret to making the vadas porous and spongy so they absorb the yogurt perfectly?

Question

What is the secret to making porous and spongy Dahi Vadas? Learn the technique for creating vadas that absorb the yogurt perfectly.

Answer 1

The secret to porous and spongy Dahi Vadas lies in proper soaking of the dal, thorough grinding to a light and airy batter, and incorporating air into the batter by whisking it vigorously before frying.

Detailed Explanation:

Achieving the perfect porous and spongy texture for Dahi Vadas involves several key steps:

1. Dal Preparation: Use Urad dal (split black lentils) and soak it for at least 4-6 hours, or preferably overnight. This allows the dal to fully hydrate, which is crucial for a light batter.

2. Grinding the Batter: Grind the soaked dal into a smooth, light, and airy batter. Add minimal water while grinding to prevent the batter from becoming too thin. The consistency should be thick enough to hold its shape when dropped into hot oil.

3. Incorporating Air: This is the most important step. After grinding, whisk the batter vigorously for at least 5-7 minutes. This incorporates air into the batter, making it light and fluffy. The batter should almost double in volume. A light batter results in porous vadas.

4. Frying Technique: Fry the vadas in medium-hot oil. If the oil is too hot, the vadas will brown quickly on the outside but remain uncooked inside. If the oil is not hot enough, the vadas will absorb too much oil and become dense. Fry until golden brown on all sides.

5. Soaking in Water: Immediately after frying, soak the vadas in warm water for about 20-30 minutes. This helps to further soften them and makes them more absorbent.

Pro Tip:

Add a pinch of baking soda or fruit salt (Eno) to the batter just before frying. This will create even more air pockets and result in extra-soft and spongy vadas. Be careful not to add too much, as it can affect the taste.