Dahi Vada Spice Powder Recipe: Homemade Roasted Masala for the BEST Indian Yogurt Snack
20 minutes
714 reads
About Dahi Vada Spice Powder Recipe: Homemade Roasted Masala for the BEST Indian Yogurt Snack
Transform your dahi vadas (or dahi bhallas) from ordinary to extraordinary with this homemade roasted spice powder! In my family, this fragrant blend is a treasured secret, passed down through generations. It's the key to unlocking an unforgettable flavor experience in every bite – a warm, zesty explosion of fennel, cumin, and coriander.This easy recipe is incredibly versatile. Make a large batch and store it for months, adding a burst of flavor to your dahi vadas whenever the craving strikes. But don't stop there! Experiment with its magic in chaats, raitas, or even as a flavorful rub for roasted vegetables – the possibilities are endless!Get ready to impress your family and friends with this simple yet incredibly flavorful upgrade to your favorite Indian snack. Let's get started!
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹399.
Recipe Time & More
Prep10 minutes
Cook10 minutes
Total20 minutes
Ingredients
- 2 tbsp Fennel Seeds
- 1 tbsp Cumin Seeds
- 1 tbsp Coriander Seeds
- 1 tsp Mint Leaves lightly crushed, dried, for a refreshing aroma
- 1/2 tsp Salt dry roasted, also known as kala namak, black, for a tangy flavor
- 1/2 tsp Dry Mango Powder for a tangy, also known as dried mango powder, savory punch
- 2 whole Chilies optional; adjust to your spice preference, dried, red
Instructions
Dry Roasting the Spices
- Dry roast fennel seeds, cumin seeds, and coriander seeds in a pan or kadai over medium heat until fragrant and lightly browned. Stir constantly to prevent burning.
Cooling and Combining
- Let the roasted spices cool completely. This prevents moisture from forming and ensures a finer powder. Once cool, add dried mint leaves (if using), black salt, amchur (dried mango powder), and/or dried red chilies.
Grinding into a Powder
- Grind the spices into a fine powder using a spice grinder or mortar and pestle. For an extra-smooth texture, sift the powder through a fine-mesh sieve.
Storage
- Store the spice powder in an airtight container away from direct sunlight and moisture. Adding a few grains of raw rice can help absorb excess moisture and prevent clumping.
Recipe Notes
Expert Tips
- Quality Spices Matter: Use fresh, high-quality spices for the best flavor. The aroma will be more intense, and the final product will be superior.
- Don't Burn the Spices: Keep a close eye on the spices while roasting. Low to medium heat is key to achieving the perfect level of toastiness without burning.
- Adjust to Your Taste: Feel free to adjust the quantities of each spice to your liking. Experiment with different combinations to create your unique signature blend.
- Spice Grinder vs. Mortar and Pestle: A spice grinder produces a finer powder more quickly, while a mortar and pestle offers a more hands-on and potentially more aromatic experience.
Related Posts You May Like
-
-
-
-
Dahi Bhalla Or Dahi Vada
737 reads
-
-
Recipe Nutrition
Calories: 9kcalCarbohydrates: 1gProtein: 0.4gFat: 0.4gSaturated Fat: 0.02gPolyunsaturated Fat: 0.05gMonounsaturated Fat: 0.3gSodium: 119mgPotassium: 38mgFiber: 1gSugar: 0.1gVitamin A: 12IUVitamin C: 0.5mgCalcium: 24mgIron: 1mg
Kanwaljeet Chhabra
Articles: 80
3 Comments
Leave a Reply
You must be logged in to post a comment.
What a delightful recipe! Thanks for sharing.
Yum! This recipe is a must-try.
What a delicious idea! Thanks for sharing.