Chinese Imperial Dahi Vada

Ingredients

In this Chinese adaptation of Dahi Vada, we replace the traditional yogurt-based sauce with an imperial sauce that incorporates Chinese flavors and ingredients. The dumplings are also made using a combination of lentils and spices commonly found in Chinese cuisine, giving them a unique twist. We alse have the original recipe for Dahi vada, so you can check it out.

• For the dumplings: For the dumplings:
• 1 cup (200g) split yellow lentils 1 cup (200g) split yellow lentils
• 1/2 cup (100g) split mung beans 1/2 cup (100g) split mung beans
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon garlic paste 1 teaspoon garlic paste
• 1 teaspoon Chinese five-spice powder 1 teaspoon Chinese five-spice powder
• Salt to taste Salt to taste
• Oil for frying Oil for frying
• For the imperial sauce: For the imperial sauce:
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon honey 1 tablespoon honey
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon garlic paste 1 teaspoon garlic paste
• 1/2 teaspoon Chinese five-spice powder 1/2 teaspoon Chinese five-spice powder
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• For garnish: For garnish:
• 2 tablespoons chopped spring onions 2 tablespoons chopped spring onions
• 2 tablespoons chopped cilantro 2 tablespoons chopped cilantro
• 1 tablespoon toasted sesame seeds 1 tablespoon toasted sesame seeds

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 12g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Rinse the lentils and mung beans thoroughly and soak them in water for 2 hours. Drain the water.
2. 2.
   In a blender, grind the lentils and mung beans to a smooth paste. Add ginger paste, garlic paste, Chinese five-spice powder, and salt. Mix well.
3. 3.
   Heat oil in a deep pan for frying. Take small portions of the lentil mixture and shape them into small dumplings.
4. 4.
   Fry the dumplings in hot oil until golden brown and cooked through. Remove them from the oil and drain on a paper towel.
5. 5.
   In a separate saucepan, combine soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, ginger paste, garlic paste, Chinese five-spice powder, and vegetable broth. Bring the sauce to a simmer and cook for 5 minutes.
6. 6.
   Add the fried dumplings to the sauce and simmer for another 5 minutes, allowing the flavors to meld together.
7. 7.
   Transfer the dumplings to a serving dish and garnish with chopped spring onions, cilantro, and toasted sesame seeds.

Treat your ingredients with care...

• Lentils — Ensure that the lentils are soaked well to achieve a smooth texture in the dumplings.
• Chinese five-spice powder — Use a good quality Chinese five-spice powder for an authentic flavor profile.
• Vegetable broth — If you prefer a richer flavor, use homemade vegetable broth or a low-sodium store-bought option.

Tips & Tricks

• To make the dumplings extra soft, add a pinch of baking soda to the lentil mixture before frying.
• For a spicier kick, add a few drops of chili oil to the imperial sauce.
• Experiment with different garnishes such as crushed peanuts or fried shallots for added texture and flavor.
• If you prefer a tangier sauce, increase the amount of rice vinegar in the imperial sauce.
• Serve the Chinese Imperial Dahi Vada warm for the best flavor and texture.

Serving advice

Serve the Chinese Imperial Dahi Vada as an appetizer or as part of a larger Chinese-inspired feast. It pairs well with steamed rice or noodles.

Presentation advice

Arrange the dumplings in a circular pattern on a serving platter, with the imperial sauce drizzled over them. Sprinkle the garnishes evenly and add a sprinkle of toasted sesame seeds for an elegant touch.