Dahi Vade Ka Masala is a concoction of masala used to sprinkle on Dahi Vada. With Ramadan by the end of this month, I make a batch of it .
There are so many things we take for granted. Like this morning light. I have been living a rushed life. Morning starts with fajr prayers, have breakfast , prep for lunch , rush to gym & later office . Never thought I will miss this doze of sunshine. This little rays coming through my tiny balcony door made me smile today. Bringing in hope that soon things will be better. And just forcing my mind to capture this beauty with little color of spices. And the result is Dahi Bade Ka Masala.
So this is the second recipe in my series of Ramadan Preps. Dahi Vada is an alternative day routine during Ramadan as it is our favorite. I have already shared the recipe of Dahi Vada with tips and tricks to make it spongy & soft. Check the post here. This recipe uses whole spices. We start the process by roasting slow cumin a iron kadai. Then red chilly are slightly roasted to give the crunchiness which helps in crushing it. Later all the spices are mixed & grounded in to a coarse powder
Cumin
Black Pepper
Whole Red Chilly
Chat Masala
Salt.
This recipe makes a small batch. Makes about a 1/3 cup. But you can double it easily as the measurements are given in tablespoon. It can be stored up to a month at room temperature. But store in an airtight glass bottle instead of plastic.
Huma Kalim
Dahi Vade Ka Masala is a concoction of masala used to sprinkle on Dahi Vada. With Ramadan by the end of this month, I make a batch of it .
5 minCook Time
5 minTotal Time
Save RecipeIngredients
- 2 tbsp cumin/jeera
- 9 whole red chilly/sabut laal mirch
- 7 to 8 peppercorn/kali mari
- 1 tbsp salt/namak
- 1/2 tsp chat masala
Instructions
- Dry roast cumin & red chilly separately.
- Once cool add to grinder jar and pulse to coarse power
- Use as required.
Notes
Can be stored up to a month at room temperature in airtight glass bottle.
Calories
Fat
Carbs
Protein
