- Yield: 3
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Calories: 6902 kcal
- Carbohydrate Content: 73.33 g
- Cholesterol Content: 96 mg
- Fat Content: 730.44 g
- Fiber Content: 11.2 g
- Protein Content: 47.37 g
- Saturated Fat Content: 86.174 g
- Serving Size: 3
- Sodium Content: 2679 mg
- Sugar Content: 42.45 g
- Trans Fat Content: 176.691 g
Moraiya Na Dahi Vada
Moraiya na Dahi vada is a fabulous recipe of samvat rice. You can’t imagine that the farali dahiwada can replace the regular dahiwada to satisfy your hunger pangs on vrat days. This method is similar to the original recipe of Dahi Vada, but it is little different because instead of using lentils batter here samvat rice is used to make. This tongue-tickling dish made with the combination of cooked samvat rice and water chestnut flour. This dish is less complicated and very easy to prepare Dahi vada with this quick, tempting and delicious dahiwada recipe.
Ingredients of Moraiya Na Dahi Vada Recipe
- samvat rice (Echinochloa colona seeds) - 100 gm
- Water chestnut flour (singhare ka atta) - 3 Tablespoons
- Rock salt - 1 Teaspoon
- Oil for frying - 3 Cups
- Sugar - 1 Teaspoon
- Yogurt - 3 Cups
- A pinch of red chilli powder
- A pinch of roasted cumin seeds powder
- Green chutney
- Date-tamarind chutney
- Few coriander leaves
How to Make Moraiya Na Dahi Vada
Step 1: Wash the samvat rice under running water and cook them in a pressure cooker along with water and some salt to it until done.
Step 2: When the samvat rice cooked set aside. Allow it to cool a bit.
Step 3: Heat sufficient oil in a kadhai.
Step 4: Meanwhile in a bowl, mix cooked samvat rice, water chestnut flour and adjust rock salt if required. Mix well.
Step 5: Make equal sized balls from the mixture and deep fry them in hot oil until it turns golden brown. Drain and put them to plate and let the cool a bit. Once cooled press them a little.
Step 6: Whisk the yogurt well with rock salt and sugar.
Step 7: To serve, place vadas on a plate and cover with seasoned yogurt then drizzle date-tamarind chutney and green chutney over it.
Step 8: Sprinkle red chili powder and roasted cumin powder.
Step 9: Garnish it with coriander leaves and savor immediately.