Dahi vada Recipe
5/5
Dahi Vada is a popular Indian snack made with deep-fried lentil fritters (vadas) soaked in a yogurt mixture. It is a refreshing and flavorful dish commonly served during festivals or as an appetizer. The vadas are soft and spongy, and the combination of tangy yogurt, sweet tamarind chutney, and aromatic spices creates a delightful burst of flavors.
INGREDIENTS
For Vada:
- 1 cup urad dal (split black gram)
- 1/4 cup moong dal (split yellow lentils)
- 1/2 inch ginger, grated
- 2 green chilies, finely chopped
- Salt to taste
- Oil for deep frying
For Dahi (Yogurt) Mixture:
- 2 cups plain yogurt (curd)
- 1/2 teaspoon roasted cumin powder
- 1/2 teaspoon red chili powder
- Salt to taste
For Tamarind Chutney:
- 1/2 cup tamarind pulp
- 1/4 cup jaggery or sugar
- 1 teaspoon roasted cumin powder
- 1/2 teaspoon red chili powder
- Salt to taste
For Garnish:
- Chopped coriander leaves
- Roasted cumin powder
- Red chili powder
INSTRUCTIONS
- Wash and soak urad dal and moong dal in water for 4-5 hours or overnight.
- Drain the water and grind the dals to a smooth paste using a grinder or blender. Add a little water if needed.
- Transfer the batter to a mixing bowl and whisk it in one direction for 4-5 minutes to incorporate air and make it fluffy.
- Add grated ginger, chopped green chilies, and salt to the batter. Mix well.
- Heat oil in a deep frying pan. Take small portions of the batter and drop them into the hot oil using a spoon or your fingers.
- Fry the vadas on medium heat until golden brown and crispy. Drain them on a paper towel to remove excess oil.
- In a separate bowl, whisk the plain yogurt until smooth. Add roasted cumin powder, red chili powder, and salt. Mix well.
- Soak the fried vadas in water for a few minutes, then squeeze out the water gently and transfer them to the yogurt mixture. Allow the vadas to soak in the yogurt for about 30 minutes.
- For the tamarind chutney, heat tamarind pulp in a pan. Add jaggery or sugar, roasted cumin powder, red chili powder, and salt. Simmer until the mixture thickens slightly.
- To serve, arrange the soaked vadas on a plate, pour some yogurt mixture over them, and drizzle tamarind chutney on top.
- Garnish with chopped coriander leaves, roasted cumin powder, and red chili powder.
TIPS
- Soaking the vadas in water before adding them to the yogurt helps make them soft and spongy.
- You can adjust the spice levels by adding more or less green chilies and red chili powder according to your taste.
- Ensure that the yogurt is not too sour. You can use fresh yogurt or adjust the sourness by adding a little milk or cream.
- Serve Dahi Vada chilled or at room temperature.
- You can also add a tempering of mustard seeds, curry leaves, and hing (asafoetida) to the yogurt mixture for added flavor.
- Customize the garnishes based on your preference. You can add chopped onions, sev (crispy chickpea flour noodles), or pomegranate seeds for extra texture and taste.
NUTRITION VALUE
- Calories: 150-200
- Carbohydrates: 20-30 grams
- Protein: 5-8 grams
- Fat: 5-10 grams
- Fiber: 2-4 grams
