Dahi Vada Masala Powder Recipe

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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!

Dahi Vada Masala Powder

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.

Heating frying pan

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

Adding 3 tbsp of cumin seeds and 3 tbsp of coriander seeds in a frying pan

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

Adding 30 pieces of dry red chili buttons

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.

Stirring the ingredients occasionally

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

Leaving 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).

Transferring the roasted spices into a mortar & pestle

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

Crushing them until you get a coarse mixture

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.

Putting 1 tsp black pepper in it along with ½ tsp carom seeds to dry roast

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

Stirring them

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

Adding 5 pieces of cloves to it and stirring

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

Setting it aside and let it cool completely at room temperature

Step 12: Then transfer the spices to your grinder.

Transferring the spices to your grinder

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

Adding 1/3 tsp lemon salt (Tatri) to it

Step 14: Also add 1 tsp black salt.

Adding 1 tsp black salt

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

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Adding 1 tbsp of amchur or dried mango powder

Step 16: Finally, add ½ tsp table salt.

Adding ½ tsp table salt

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

Grinding the contents nicely

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

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.

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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.

Dahi Vada Masala Powder Featured Image

Dahi Vada Masala Powder Alternatives

Garam Masala Powder: Infuse warmth with a traditional garam masala mix, perfect for those seeking a classic touch.

Chaat Masala Powder: Elevate your taste buds with the tangy and zesty notes of chaat masala for a refreshing twist.

Pav Bhaji Masala Powder: Experience the robust flavors of pav bhaji masala, adding a savory and aromatic kick to your creations.

South Indian Sambar Spice Powder: Embark on a culinary journey with the earthy and tangy notes of South Indian sambar spice.

Mild Curry Powder Blend: For a milder option, opt for a mild curry powder blend, perfect for those who enjoy subtler spice levels.

What Dishes Can Dahi Vada Masala Powder be Used in

Dahi Vada: Elevate the classic dahi vada with a sprinkle of this masala powder for an explosion of warmth and tanginess.

Chaat Varieties: Transform your favorite chaat recipes by adding a pinch of this masala powder, creating a delightful medley of flavors.

Stuffed Parathas: Elevate the taste of stuffed parathas by incorporating this masala blend into the filling, adding a unique and aromatic touch.

Snacks and Appetizers: From samosas to pakoras, use this masala powder to enhance the taste of your favorite snacks and appetizers.

Recipe Card

Dahi Vada Masala Powder

Dahi Vada Masala Powder

By Mita Mondal
Dahi vada masala powder is a special mix of tasty spices that makes your cooking more flavorful, especially for dahi vada.
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Condiments
Cuisine Indian
Servings 15 tbsp
Calories 18 kcal

Ingredients
  

  • 3 tbsp Cumin seeds
  • 3 tbsp Coriander seeds
  • 30 pieces Dry red chili buttons
  • 1 tsp Black pepper
  • ½ tsp Carom seeds
  • 5 pieces Cloves
  • tsp Lemon salt
  • 1 tsp Black salt
  • 1 tbsp Amchur (dried mango) powder 
  • ½ tsp Table salt

Instructions
 

  • Heat a frying pan over a medium to low flame on your gas stove.
  • Start by adding 3 tablespoons each of cumin seeds and coriander seeds into the frying pan.
  • Introduce 30 pieces of dry red chili buttons to the mix.
  • Occasionally stir the ingredients as they roast for around 2 to 3 minutes. Keep an eye out for a slight golden color and the delightful fragrance.
  • Turn off the flame and allow the spices to cool down for a bit.
  • Once completely cooled, transfer the roasted spices into a mortar & pestle (hamandista).
  • Crush the spices to a coarse mixture. For a finer texture, use a grinder if preferred.
  • Reheat the frying pan on your gas stove. Add 1 teaspoon of black pepper and ½ teaspoon of carom seeds for dry roasting.
  • Don’t forget to stir these spices as well.
  • Turn off the flame and add 5 pieces of cloves to the pan. Stir all the spices for another minute.
  • Set aside and let the mixture cool completely at room temperature.
  • Transfer the cooled spices to your grinder.
  • Add 1/3 teaspoon of lemon salt (Tatri) to the mixture.
  • Include 1 teaspoon of black salt.
  • Incorporate 1 tablespoon of amchur or dried mango powder.
  • Finally, add ½ teaspoon of table salt.
  • Grind the contents to achieve a fine powder consistency. Transfer it into a small, dry glass bowl.
  • Combine the previously crushed spices with the powder and mix thoroughly. Your dahi vada masala powder is now prepared and ready to use.
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Notes

Spice Control: Adjust the quantity of dry red chili buttons according to your spice tolerance. Use the full 30 pieces for a hotter blend or reduce for a milder kick.
Roasting Process: Ensure not to rush the roasting process. Allow the spices to turn slightly golden and release their aroma, indicating they are adequately roasted. This step is crucial for unlocking the flavors.
Cooling Period: Let the roasted spices cool down entirely before grinding. This prevents moisture build-up and helps maintain the texture and freshness of the powder.
Grinding Techniques: Experiment with grinding the spices to achieve your desired texture. Crushing them with a mortar & pestle yields a coarser mixture, while using a grinder creates a finer powder.
Taste Balance: Adjust the quantities of lemon salt (Tatri), black salt, and table salt to strike the perfect flavor balance that suits your palate. Taste-testing is key to achieving your preferred taste profile.
Storage: Store the masala powder in a dry, airtight glass container away from moisture and direct sunlight. Using a dry spoon to scoop out the powder helps maintain its freshness for a longer duration.

Nutrition Info (Estimation Only)

Nutrition Facts
Dahi Vada Masala Powder
Amount per Serving
Calories
 
18
Calories from Fat 9
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
0.1
g
1
%
Trans Fat
 
0.001
g
Polyunsaturated Fat
 
0.1
g
Monounsaturated Fat
 
0.3
g
Sodium
 
367
mg
16
%
Potassium
 
75
mg
2
%
Carbohydrates
 
3
g
1
%
Fiber
 
1
g
4
%
 
1
g
1
%
Protein
 
1
g
2
%
Vitamin A
 
546
IU
11
%
Vitamin C
 
1
mg
1
%
Calcium
 
21
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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Conclusion

Spice up your dishes effortlessly with homemade dahi vada masala powder, a delightful blend that transforms ordinary meals into taste sensations.

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Bring the warmth and authenticity of Indian flavors to your table with this aromatic gem.

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