It’s been 4 months since my last post. Now my friends are grumbling over this topic. It’s not that I haven’t realized it’s bad. So today no excuses. I am back in India and I have so much to share. My google keep is full of thoughts and recipes but..No but,I have became lazy. That is the truth. Look I have accepted it and not given you people a chance to scold me. Since I am back in India I am travelling like crazy. And I am intended to do so for next few months.This time I have decided not to overthink;Otherwise I will overthink every little thing and my plans will remain as plans only.
The discussions about different dishes came to life when I got a chance to visit Indore recently,which I have been planning since last 2 years. Whenever my friends from Indore brought treats(especially namkeen) for us;sitting in Pune I used to plan for foodie’s heaven,Indore. The very first thing you notice there is the multi-culture. Even in case of a cuisine.Bhutte ka kiss,khobra patties,sabudana fariyali,garadu,dahi bada,poha jalebi(no comma in between),coconut crush,sweet shikanji,pani patashe in 10 different flavours,malpua,..etc etc.I didn’t know eating can be exhausting.My most of the time passed deciding what to eat first.None of the dish has disappointed me. Being an Indori,it’s not in their nature to accept a low quality and tasteless food.They are the followers of “Anna he purna brahma” philosophy.and you can taste the difference. Food sold even at a small cart is of good quality and great taste.
If you are in Indore,you need to visit the sarafa market. For me it was the whole reason to visit Indore. Sarafa street is jewellery market by day and food market by night. The road I have walked down before virtually(credit goes to youtubers,tv show hosts)was a scene I have imagined myself in so many times but never experienced before. As you enter through a narrow single lane having food stalls on both sides showcasing their food with a enormous quantity of it in front of them,my all senses started to work. Their fast moving hands,continuous chitchat and smiles on their faces was indicating how much pride they take to feed the people.Some were happy with the big shops and some were enjoying their small thela but space was really not the issue,it was all about the food..good food. I never really enjoy the crowded place,but here I didn’t mind the crowd.
The one place where crowd was at it’s peak,cameras were focused on a man who was preparing dahi wadas by throwing them in the air and magically sprinkling different masala powders separately in the one go. When asked about if this add any extra flavour to his dahi wada;he replied,not really but people enjoy watching me doing this. Irrespective of his presentation skill his dahi wada was damn good. Dahi wadas should be like this. The yogurt swaddled every tiny bits of wada.Crumbly,soft wada with silky smooth yogurt melt in your mouth in a fraction of seconds.Chatpati imali chutney & sprinkled masalas was breaking the sweetness of yogurt perfectly.They don’t compromise dahi-wada’s taste as well as quantity.The wada is whole dron-full(bowl made from dried leaves).
I have talked so much about the dahi-wada,now it’s my duty to share it’s recipe with you. It is not the recipe of famous dahi-wada of Indore (it’s a secret) but it is no less.Try it.It is perfect for summer time.
- 1 cup – Udid dal(split black gram)
- 2 cup – water to soak gram
- 4 to 5 no – Chopped green chillies
- 1/4 tsp – asafoetida
- 4 cup – Whisked yogurt
- 4 tbsp – sugar
- salt – to taste
- 1 tsp each – cumin powder,coriander powder,chaat masala,red chilli powder
- tamarind chutney,shev- for garnishing
- Soak split black gram in water for 1 to 2 hours.
- Add salt,sugar,cumin powder,coriander powder,chaat masala,red chilli powder into whisked yogurt and set it aside or if you want you can refrigerate it.
- Dissolve asafoetida in 1/2 cup of water.
- Grind the split black gram using minimum asafoetida water. It should not be too dry nor too wet.It should be easy to form a shape.If you feel batter is too wet add rice flour to it.
- Add green chillies and salt to the batter. Mix well.
- Form small balls of the batter using some water so that batter will not stick to your hands and fry them into hot oil on low flame till it changes it’s colour to orange-ish.
- Put them into water until next batch of wadas come out.Squeeze out the excess water from the wadas and put them into spiced yogurt.
- Garnish it with shev. Also you can pour tamarind chutney on it.Serve it cold.