‘Rasgulle Ke Dahi Vade!’ After reading this name, you must have thought that either it is a misprint, or I have lost it or maybe you have read something wrong. But trust me, there is no mistake and I have definitely not lost my mind. I wanted to try a fusion dish and I being very experimental I wanted to try something that would delight everyone. Hence, I came up with this idea of ‘Rasgulle Ke Dahi Vade’.
As we all know in India, Rasgulla (popularly known as Rosugulla) is one the most popular Bengali sweets, which are very famous in eastern India. And, Dahi Vada is one of the most favourite appetizers from Rajasthan, i.e. Western India (Curd Rice: Taste This Amazing Homemade Simple-yet-Flavourful Dish)
As I was thinking of fusion recipes, I got this fantabulous idea of combining the two opposite cultures together – and opposite flavour palettes in literal terms. Therefore, I replaced the ‘Vada’ of ‘Dahi Vada’ with ‘Rasgullas’, and that’s how ‘Rasgulle Ke Dahi Vade’ became a reality.
After the ideation phase, came the preparation stage. When I prepared this fusion dish at home for the time, to experiment with my family members, I did not tell them the twist in the dish. The plating and garnishing were done in a manner to make it look like a replica of authentic ‘Dahi Vada’.
And the manner in which it turned out to be, the dish looked exactly like Dahi Vada. Hence, no one even realised that there’s something notorious that has happened behind the scenes. While having their first bite, some of them couldn’t even guess that it had a ‘Rasgulla’ inside and therefore I found myself happy when I heard them praising me genuinely.
However, few members did smell the rat and guessed it right that there was something fishy – guessing that the dish had Paneer in there. They were taken away by surprise when I revealed it was Rasgulla that they were having and not the regular Vada of Dahi Vada that they were expecting it to be. (Sabudana Vada, Navratri Special Fasting Recipe: Try This Simple Savoury Dish During This Festive Season!)
The recipe of ‘Rasgulle Ke Dahi Vade’ is really super easy. It won’t take you more than 15 minutes to prepare this recipe. Even the kids can make this recipe on their own, as it doesn’t involve using the stove, microwave or any other dangerous appliances. It is quick to make, delicious to have and super innovative to be tried at least once. What say?
Main Ingredient: Rasgulla and Curd | Course: Appetiser
Cook Time: 15 minutes
Level of Cooking: Easy
- Rasgulla – 2 Balls
- Water – ½ Cup
- Curd – 1/3rd Cup
- Powdered Sugar – 1 Teaspoon
- Tamarind Chutney – 2 Teaspoons
- Mint Corriander Chutney – 2 Teaspoons
- Salt – As per taste (Rock Salt, if fasting)
- Red Chilli Powder – A pinch
- Jeera Powder – 2 Pinches
- Take 2 Rasgulla balls and squeeze out all their sugar syrup in a bowl.
- Keep the Rasgullas in a bowl of water for 10 minutes.
- While the Rasgullas are resting in the bowl, take Curd and add Sugar to it in another bowl. Mix them well till you gain a smooth consistency of Curd.
- After 10 minutes, squeeze out the excess water out of Rasgullas in a bowl and place them in the serving bowl.
- Pour some Curd (that you prepared) on the Rasgullas and cover them completely.
- Top it with 2 teaspoons of Tamarind chutney and Mint Coriander chutney. (Green Chutney Recipe: Step-by-Step Guide To Prepare Mint Coriander Chutney Easily)
- Sprinkle on some Salt, Red Chilli Powder and Cumin Powder.
- Your ‘Rasgulle Ke Dahi Vade’ is ready!
- Be careful of not being too harsh while squeezing the Rasgulla as they might break very easily.
- You can vary the quantities of chutneys and masala as per your taste.