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Dahi Vada
Soft, fluffy lentil fritters (vadas) soaked in cool, sweetened yogurt and topped with tangy tamarind and spicy green chutneys. A refreshing and popular Indian snack or appetizer.
ð§ ææ
- 200 g Urad dal (skinned and split black gram lentils)
- as needed Water
- 500 g Yogurt (plain, full-fat)
- 2 tbsp Sugar
- 100 ml Tamarind chutney
- 60 ml Green chutney (mint-coriander)
- 1 tsp Roasted cumin powder
- to taste Salt
- for frying Oil
ðšâð³ äœãæ¹
- 1
Rinse the urad dal thoroughly under cold running water until the water runs clear. Soak the dal in plenty of water for at least 4-6 hours, or overnight. Drain the dal completely.
â±ïž 4-6 hours (soaking) - 2
Grind the soaked and drained urad dal into a very smooth, fluffy batter using a blender or food processor. Add minimal water, just a tablespoon at a time, only if absolutely necessary to achieve a thick, smooth consistency. The batter should be thick enough to hold its shape and not runny. Beat the batter vigorously for 2-3 minutes to incorporate air, making the vadas light and fluffy.
â±ïž 10 minutes - 3
Heat oil in a deep pan or kadai over medium heat to approximately 175°C (350°F). To test if the oil is ready, drop a tiny bit of batter; it should sizzle and rise to the surface immediately. Carefully drop small portions of the batter (about 1-2 tablespoons each) into the hot oil using your hands or a spoon. Do not overcrowd the pan.
â±ïž 15-20 minutes - 4
Fry the vadas, turning them gently with a slotted spoon, until they are evenly golden brown and crisp on all sides. This usually takes about 5-7 minutes per batch. Remove the fried vadas with a slotted spoon and drain them on paper towels.
â±ïž 5-7 minutes per batch - 5
While the vadas are still warm, soak them in a bowl of warm water for about 15-20 minutes. This step is crucial for softening the vadas and removing excess oil. Gently press each vada between your palms to squeeze out the excess water. Be careful not to break them.
â±ïž 15-20 minutes - 6
In a separate bowl, whisk the yogurt with sugar and a pinch of salt until smooth and slightly sweet. Taste and adjust sweetness as needed. Arrange the squeezed vadas in serving bowls or a platter. Pour the sweetened yogurt generously over the vadas, ensuring they are well-coated.
â±ïž 5 minutes - 7
Drizzle tamarind chutney and green chutney over the yogurt-coated vadas. Sprinkle with roasted cumin powder just before serving. Serve chilled.
â±ïž 2 minutes
ð¡ ããã®ã³ã
- âEnsure the urad dal batter is thick and airy for light, fluffy vadas.
- âFry vadas at the correct oil temperature to ensure they cook through without burning.
- âSoaking the fried vadas in warm water is essential for achieving a soft, melt-in-your-mouth texture.
- âServe Dahi Vada chilled for the best refreshing taste.
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- Delhi-style Dahi Vada often includes a sprinkle of red chili powder and chaat masala.
- Add pomegranate seeds or finely chopped cilantro for extra garnish and flavor.
- Some variations include a layer of spiced potato or chickpea filling.