5 from 1 vote

Get ready to spice up your cooking with homemade dahi vada masala powder!

It’s a magical blend of flavorful spices that turns your ordinary dishes into taste sensations, especially your favorite dahi vada.

No need to be a kitchen pro – I am here to guide you through crafting this aromatic gem that brings the authentic taste of India right to your table.

Let’s dive into the simple secrets of making this delicious masala powder together!

Table of Contents

KEY TAKEAWAYS

Turn ordinary dishes into taste sensations with homemade dahi vada masala powder.

Easily craft this aromatic gem to bring authentic Indian taste to your table.
Elevate dahi vada and various dishes with a sprinkle of this masala powder.
Experiment with chats, parathas, and snacks for a burst of flavor.

Control spice levels, savor the fragrance, cool before grinding, and balance the taste for your perfect masala powder.

How to Make Dahi Vada Masala Powder? (Step by Step Guide with Images)

Step 1: Take a frying pan and heat it on a medium to low flame on your gas oven.

Step 2: In the frying pan first add 3 tbsp of cumin seeds and 3 tbsp of coriander seeds.

Step 3: Then, add 30 pieces of dry red chili buttons to it.

Step 4: Stir the ingredients occasionally to roast them for about 2 to 3 minutes until the spices turn slightly golden in color and you can smell the fragrance.

Step 5: Turn the flame off and leave it for some time for the spices to cool off.

Step 6: When it is completely cold, transfer the roasted spices into a mortar & pestle (hamandista).

Step 7: Crush them until you get a coarse mixture. You may use a grinder for a finer powder if you want.

Step 8: Now, once again, turn on your gas stove to heat the frying pan and put 1 tsp black pepper in it along with ½ tsp carom seeds to dry roast them.

Step 9: Do not forget to stir them as well.

Step 10: Turn the flame off and then add 5 pieces of cloves to it. Stir all the spices for another minute or so.

Step 11: Set it aside and let it cool completely at room temperature.

Step 12: Then transfer the spices to your grinder.

Step 13: Now add 1/3 tsp lemon salt (Tatri) to it.

Step 14: Also add 1 tsp black salt.

Step 15: Then add 1 tbsp of amchur or dried mango powder as well.

Step 16: Finally, add ½ tsp table salt.

Step 17: Grind the contents nicely to get a fine powder. Transfer it to a small, dry glass bowl.

Step 18: Add the spices you crushed before to this powder and mix them nicely. Your dahi vada masala powder is ready.

Pro Tips for Making Dahi Vada Masala Powder

Spice Control: Adjust the chili buttons according to your spice preference. If you like it hot, go for the full 30 pieces; for a milder kick, use fewer.

Fragrance Check: Don’t rush the roasting process. Wait until the spices turn a gentle golden color and release their delightful fragrance. It’s the key to unlocking that authentic flavor.

Cool It Down: Allow your roasted spices to cool completely before grinding. This ensures a smoother powder and prevents unwanted moisture.

Grinding Game: Experiment with the grinding process. A coarse mixture offers a rustic texture, while a finer powder provides a more refined finish. It’s all about personal preference.

Taste Balancing Act: Adjust lemon salt, black salt, and regular salt to find the perfect balance for your taste buds. It’s your masala powder – make it just the way you like!

How to Store Homemade Dahi Vada Masala Powder?

Store your homemade dahi vada masala powder with care to preserve its freshness and flavor. Follow these simple steps for optimal storage:

Cool It Down: Ensure that the masala powder has cooled completely to room temperature before storing. This prevents moisture buildup and maintains the powder’s texture.

Dry Container: Transfer the masala powder into a dry, airtight glass container. Glass helps preserve the flavors better than plastic or metal containers.

Avoid Moisture: Keep the container away from moisture-prone areas, such as near the stove or in the refrigerator. Moisture can lead to clumping and spoil the powder.

Dark and Cool Location: Store the container in a dark, cool place, away from direct sunlight. Sunlight can degrade the quality of the spices over time.

Labeling: Clearly label the container with the date of preparation. This helps you keep track of its freshness and ensures you use it within a reasonable timeframe.

Avoid Contamination: Use a dry spoon to take out the masala powder. Avoid using a wet or dirty spoon, as it can introduce moisture and contaminants.

Regular Checks: Periodically check the stored masala powder for any changes in color, texture, or aroma. If you notice any signs of spoilage, discard it and prepare a fresh batch.

How Does Dahi Vada Masala Powder Taste?

Warm and Aromatic Fusion: Cumin seeds and coriander seeds bring a comforting warmth, creating the foundation of the blend.

Subtle Heat with Chili Buttons: Chili buttons contribute a subtle heat, adding a gentle kick to the overall flavor profile.

Depth and Aroma with Carom Seeds and Cloves: Carom seeds and cloves introduce a rich depth and aromatic complexity, enhancing the overall experience.

Tangy Burst from Lemon Salt and Amchur (Mango Powder): Lemon salt and amchur collaborate for a tangy burst that elevates the taste with a hint of citrusy brightness.

Harmonious Salinity with Black Salt and Regular Salt: Black salt and regular salt work in harmony, striking the perfect balance of salinity to round off the flavor.