Indian street food and snack called Dahi Vada is made of soft, fluffy lentil cakes soaked in creamy yogurt and topped with different kinds of chutneys and spices. This food is great for hot summer days or holiday celebrations because it is both healthy and tasty.
People all over India enjoy Dahi Vada, which is called different things in different parts of the country. If you soak soft vadas in sour yogurt and add chutneys and spices, you get a lot of different flavors. This dish is a hit at parties and other events. The urad dal gives the vadas a light and airy texture, and the yogurt cools them down, making the spices taste just right.
Best Dahi Vada Recipe
Ingredients
For the Vada (Lentil Fritters):
- 1 cup urad dal split black gram
- 1 teaspoon ginger grated
- 2 green chilies finely chopped
- 1/4 teaspoon asafoetida hing
- Salt to taste
- Oil for deep frying
For the Yogurt Mixture:
- 2 cups plain yogurt
- 1/2 cup water
- 1/2 teaspoon salt
- 1 teaspoon sugar
For the Garnish:
- 1/4 cup tamarind chutney
- 1/4 cup green chutney coriander-mint chutney
- 1 teaspoon roasted cumin powder
- 1 teaspoon red chili powder
- 1 teaspoon chaat masala
- Fresh coriander leaves chopped
- Pomegranate seeds optional
- Sev crunchy chickpea noodles (optional)
Instructions
Step 1: Prepare the Vada (Lentil Fritters)
- Rinse the urad dal thoroughly under running water. Soak it in water for at least 4-5 hours or overnight.
- Drain the soaked dal and grind it into a smooth batter using a little water as needed. The batter should be thick and fluffy.
- Transfer the batter to a large bowl. Add grated ginger, chopped green chilies, asafoetida, and salt. Mix well to incorporate air into the batter, making it light and fluffy.
- Heat oil in a deep frying pan over medium heat.
- Drop small portions of the batter (about 1-2 tablespoons) into the hot oil using your hands or a spoon. Fry the vadas until they are golden brown and crispy on all sides.
- Remove the vadas from the oil and drain them on paper towels.
Step 2: Soak the Vada
- In a large bowl, prepare warm water with a pinch of salt.
- Place the fried vadas into the warm water and let them soak for about 10-15 minutes until they become soft.
- Gently squeeze out the excess water from the soaked vadas and set them aside.
Step 3: Prepare the Yogurt Mixture
- In another bowl, whisk the yogurt until smooth.
- Add water, salt, and sugar to the yogurt and mix well to create a smooth, pourable consistency.
Step 4: Assemble the Dahi Vada
- Arrange the soaked vadas on a serving platter.
- Pour the prepared yogurt mixture generously over the vadas, ensuring they are well-coated.
- Drizzle tamarind chutney and green chutney over the yogurt-coated vadas.
- Sprinkle roasted cumin powder, red chili powder, and chaat masala on top.
- Garnish with chopped fresh coriander leaves, pomegranate seeds, and sev, if using.
Step 5: Serve
- Serve the dahi vada immediately as a refreshing and flavorful snack.
Tips and Information
- Rinse the urad dal thoroughly under running water. Soak it in water for at least 4-5 hours or overnight.
- Drain the soaked dal and grind it into a smooth batter using a little water as needed. The batter should be thick and fluffy.
- Transfer the batter to a large bowl. Add grated ginger, chopped green chilies, asafoetida, and salt. Mix well to incorporate air into the batter, making it light and fluffy.
- Heat oil in a deep frying pan over medium heat.
- Drop small portions of the batter (about 1-2 tablespoons) into the hot oil using your hands or a spoon. Fry the vadas until they are golden brown and crispy on all sides.
- Remove the vadas from the oil and drain them on paper towels.
You can enjoy this tasty snack with fresh, high-quality ingredients if you make Dahi Vada at home. From the crunchy vadas to the creamy yogurt and sour chutneys, this dish is all about the right mix of tastes and textures. This dish, Dahi Vada, will surely please your taste buds, no matter how much you know about Indian street food or how new you are to it.