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Vidhya’s Vegetarian Kitchen

A vegetarian food blog with unique and interesting recipes from all over the world mainly focused on South Indian Cuisine.

Dahi Bonda (vada) – Sodappal story and the fix

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Here we are with my sodappal dish.
Ok, first of all I am not a morning person. Even during board exams, I was never up before 5:30AM. But in order to  cook the prasadams, finish the pooja and pack the lunch before 8:00 AM, I need to wake up by 4:00 AM, which is a tedious task for me.
Usually for Varalakshmi Vratham, I take off, so my sodappals will be comparitively less. In our custom we also do Gowri pooja, the day before Vinayaka chaturthi. So there will be a sodappal for sure on one of these days. This is what I planned to do on  Vinayaka Chaturthi morning,
As I had already made pulikaichal, I thought that would be perfect for lunch. Thought of doing other items sambhar and rasam in the evening. (We invited one of friends to come over and it was potluck)
By Vinayaka’s grace, kozhukattai and payasam came out good (happily took my own time), but my vada became bonda. :-(
Basically I messed up with my vadai measurement (1/4 cups and 1/3 cups are very much alike) and also added more water while grinding. So first I thought of adding rice flour and extra salt. I was little scared to do that. I didn’t want to play with salt. I cannot do any fixer-upper with excess salt. So went ahead with the same flour and started to fry and realized, I am not even getting the vada shapes. So made bondas and thought of doing something in the evening or forget the fact the I made vada. Also I couldn’t taste the vada in the morning.
Can you call these as vadas??
Came back early from office and tasted the vada. It tasted good but it was hard.. (aiyoooo rama). I didn’t feel like wasting it and thought of doing rasa vada. Just soak it in rasam, that’s it. But enaku risk edukaradu ellam rusk sapidara madiri nala ;-) (Taking risk is as easy as eating rusk for me) thought of trying dahi bonda. As I had lot of time and kiddo was also busy playing outside, went ahead with the plan :-) And this is what I did,
Ingredients:

Steps:

  • Add the hot water to the bondas(vadas) and let it sit for up to 30-40 mts.
  • Meanwhile beat the curd and add cumin powder and mix well.
  • After 30-40 mts of soaking time, add this curd to the bondas(vadas) and mix well.
  • Add the chutneys on top and garnish it with cilantro and thats it.
  • Before serving, add more chutneys.
Bondas ready to be soaked in hot water

I was little reluctant to serve, but told my friends what happened and what I did. But to my surprise, the dahi paruppu bonda turned out pretty good. sabba.. risk eduthadu waste ahala.. (my risk didn’t go in vain) and most importantly it didn’t get wasted :-)

Dahi bonda
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