Dahi Vada with Raw Banana: A Refreshing Bengali Twist
35 minutes
837 reads
About Dahi Vada with Raw Banana: A Refreshing Bengali Twist
Craving a Dahi Vada with a twist? This Bengali-inspired recipe swaps potatoes for raw banana, creating a surprisingly delightful flavor and texture experience you won't soon forget.These savory fritters, made with urad dal and mashed raw banana, soak in salted water for ultimate pillowy softness. Imagine biting into a cloud of spiced goodness, balanced by the cool creaminess of hung curd.Finished with roasted cumin, a touch of chili, and a drizzle of sweet chutney, these Raw Banana Dahi Vadas are a refreshing appetizer or snack, perfect for any occasion.
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
For the Vada
- 2 large Banana raw
- 1 cup Gram Flour black, powdered, split, urad dal
- 1 1/2 tsp Salt or to taste
- 1 tsp Baking Powder
- Oil for deep frying
For Serving
- 1 bowl Yogurt hung
- Chutney such as tamarind chutney, sweet
- Cumin roasted seeds
- Chili Powder red, roasted
- Salt black
- Chickpea Noodle
Instructions
- Boil the raw bananas until tender. Peel and mash them thoroughly.
- In a bowl, combine the mashed banana, powdered urad dal, salt, and baking powder.
- Mix well to form a smooth dough. Add a sprinkle of water if needed to achieve the right consistency.
- Heat oil in a deep pan for frying. While the oil heats, prepare a bowl of water with 1/3 tsp of salt.
- Shape the dough into small, flattened vadas. Carefully drop them into the hot oil.
- Fry the vadas until golden brown and crispy, turning them occasionally for even cooking.
- Once fried, immediately transfer the vadas to the bowl of salted water. Soaking helps remove excess oil and makes the vadas soft and spongy.
- After 10 minutes, gently squeeze out the excess water from the vadas.
- To serve, arrange the vadas on a plate or in a bowl. Top with a generous dollop of hung curd.
- Garnish with sweet chutney, sev, roasted cumin seeds, roasted red chili powder, and a pinch of black salt.
Recipe Notes
Good To Know
- For extra softness, soak the fried vadas in lukewarm water with a pinch of salt for 10-15 minutes before transferring them to the hung curd; this ensures they absorb the curd and stay moist.
- If you prefer a gluten-free snack, ensure the baking powder used is certified gluten-free, or substitute with a pinch of baking soda and a squeeze of lemon juice to aerate the batter.
- For enhanced flavor and presentation, drizzle a little tamarind chutney and sprinkle finely chopped coriander and pomegranate seeds over the finished dish just before serving.
- The vadas can be prepared and fried a day in advance.
Expert Tips
- For a richer flavor, use homemade hung curd. Simply strain plain yogurt through a cheesecloth-lined strainer for several hours or overnight in the refrigerator.
- Adjust the soaking time of the vadas in the curd based on your preference. A shorter soak will give a slightly firmer texture, while a longer soak will result in softer vadas.
- Experiment with different toppings! Roasted cumin powder, chopped green chilies, or a sprinkle of chaat masala can add extra zing to your dahi badas.
Storage Instructions
- Store leftover dahi badas in an airtight container in the refrigerator for up to 1 day. Note that the vadas may soften further upon storage.
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Recipe Nutrition
Calories: 250kcalCarbohydrates: 2gProtein: 2gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 6.9gMonounsaturated Fat: 13.8gSodium: 1910mgSugar: 2g
Geeta Biswas
Articles: 919
5 Comments
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This is awesome! Can’t wait to cook it.
Looks so delectable! Thanks for posting.
Looks so delectable! Thanks for posting.
Such a tasty dish! Thanks for the recipe.
This looks so inviting! I’m eager to try it.