Happy Holi 2023: Easy Recipes To Prepare Malpua And Dahi Vada At Home

Talking about Holi, a variety of dishes such as Dahi Vada, Malpua, Thandai, Chaat, Gujiya etc. go hand in hand with the festival.

Dahi Vada And Malpua To Be Enjoyed During Holi

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New Delhi: Festivals in India are not just about rituals, customs, and traditions, but along with all of the previously mentioned things come merriment and culture. People deck up in ethnic outfits and take their fashion game a notch higher. Additionally, Indian festivals are also about a variety of food, and the culinary experience is undoubtedly drool-worthy.

Talking about Holi, a variety of dishes such as Dahi Vada, Malpua, Thandai, Chaat, Gujiya etc. go hand in hand with the festival. One cannot imagine Holi without these. After playing with colours for some time, you might want to have a bath and indulge yourselves in this culinary extravaganza as soon as possible.

Here are two very popular dishes that you can prepare at home without which Holi seems incomplete.

1. Malpua:

Ingredients:

• Refined flour- 200 gms
• Paneer- 200 gms
• Khowa- 200 gms
• Finely chopped dry or normal coconut
• Fennel seeds
• Big Cardamom
• If Khowa is not available, then Barfi can be used

Preparation:

• Mix the maida, khowa and paneer together 
• Add a little sugar and ground cardamom (big)
• Knead the mixture into a medium-soft dough
• Cut the dough into small pieces
• Roll the pieces into small puris but don't make them very thin
• Deep fry the puris
• Then, dip them into the sugar syrup and let them soak the sugar syrup for at least an hour.
• Your Malpua is ready to be served. 
• If you want, you may also serve it with rabdi.

Dahi Vada:

Ingredients:

• Urad Dal 500 gms
• Cumin 25 gms
• Curd 500 gms
• Asafoetida (Heeng)
• Salt and sugar to taste
• Tamarind

Method:

• Soak the Urad Dal overnight.
• The next morning grind them in a wet grinder to a semi-thick consistency along with some cumin
• In the batter mix the cumin seeds, heeng and salt
• Let it set for two hours
• Churn the curd and mix salt and sugar in it
• Soak the tamarind in lukewarm water and crate a semi-thick paste
• After two hours, deep fry the Vadas in oil
• Take them out of the oil and put them in water immediately
• After 5-10 min put the Vadas in the curd mixture 
• Serve vadas in a separate dish with lots of curd and garnish with ground roasted cumin powder and tamarind paste. You may add chilli powder also depending upon tolerance.