Dahi Vada Masala Powder
Dahi vada masala powder refers to a combination of aromatic spices, such as black pepper, cloves, different seeds, and more.
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
- ⅓ tsp Lemon salt
- 1 tsp Black salt
- 1 tbsp Amchur (dried mango) powder
- ½ tsp Table salt
Instructions
- Take a frying pan and heat it on a medium to low flame on your gas oven.
- In the frying pan first add 3 tbsp of cumin seeds and 3 tbsp of coriander seeds.
- Then, add 30 pieces of dry red chili buttons to it.
- 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.
- Turn the flame off and leave it for some time for the spices to cool off.
- When it is completely cold, transfer the roasted spices into a mortar & pestle (hamandista).
- Crush them until you get a coarse mixture. You may use a grinder for a finer powder if you want.
- 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.
- Do not forget to stir them as well.
- Turn the flame off and then add 5 pieces of cloves to it. Stir all the spices for another minute or so.
- Set it aside and let it cool completely at room temperature.
- Then transfer the spices to your grinder.
- Now add 1/3 tsp lemon salt (Tatri) to it.
- Also add 1 tsp black salt.
- Then add 1 tbsp of amchur or dried mango powder as well.
- Finally, add ½ tsp table salt.
- Grind the contents nicely to get a fine powder. Transfer it to a small, dry glass bowl.
- Add the spices you crushed before to this powder and mix them nicely. Your dahi vada masala powder is ready.
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Notes
- I prefer the spice powder to be mildly hot. However, you are free to increase the number of chilies according to your tolerance level.
- Be patient while roasting the whole spices. Keep the flame low to prevent burning them and rendering a bitter taste to the masala powder. Ideally, you must remove them when they turn slightly golden in color.
- Before grinding the spices, allow them to cool down completely. This will prevent moisture formation while grinding which may create clumps.
- I prefer my dahi vada masala powder to have a fine texture. However, you may leave it coarse for a rustic texture. It is all about personal preference.
- Once again, after grinding, ensure the masala powder is cool before transferring it to the glass container for storing. This will prevent moisture formation.
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
%
Sugar
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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