GITS INSTANT MIX DAHI VADA 500 G
₹ 156.75₹ 165.005% off
In Stock
Gits Instant Dahi Vada Snack Mix (500g) is a large, family-sized, ready-to-cook flour blend designed to make authentic, light, and spongy North Indian Dahi Vadas (deep-fried lentil dumplings soaked in seasoned yogurt). Manufactured by Gits Food, this 100% vegetarian value pack eliminates the intensive, multi-step chore of cleaning, soaking, and grinding lentils overnight. It delivers perfectly aerated, melt-in-the-mouth fritters pre-seasoned with essential spices, making it an excellent choice for major festivals (like Holi or Diwali) or large family gatherings.
Product Composition
The dry mix balances high-quality lentil flours with natural leavening agents and embedded whole spices like cumin seeds:
- Ingredients: Urad Dal Flour (Split Black Gram Flour), Wheat Flour (Maida), Bakery Shortening (Palmolein Oil & Sesame Oil), Salt, Cumin Seeds, Raising Agents (Sodium Bicarbonate E500(ii) & Citric Acid E330), and Permitted Anti-oxidant (E320)
Quick Preparation Instructions
Handling a bulk 500g batch requires precise water management and adequate whisking to ensure deep softness:
- Prepare & Rest the Batter: Empty the 500g mix into a large bowl. Gradually mix in 625 ml of water. Whisk vigorously to trap air bubbles, then let the batter rest for 10 minutes to swell. Give it a quick final whisk before frying.
- Fry until Crisp: Shape the batter into round balls using a spoon or wet fingers. Deep fry in hot cooking oil over medium heat until they turn evenly crisp and a beautiful golden-brown color. (Alternatively, they can be baked or air-fried for a lower-fat option).
- Soak and Assemble: Remove from oil and immediately submerge the hot vadas into a large bowl of room temperature or lukewarm water for 10 minutes. Gently press each vada between your palms to extract excess water. Arrange them on a serving plate, cover completely with sweetened, whisked fresh yogurt (dahi), and top with sweet tamarind chutney, green mint-coriander chutney, and chaat masala.
