How to make Dahi Vada | Soft Dahi vada Restaurant Recipe | Dahi Balle | My kind of Productions
Recipe Information
Dahi Vada
Cultural Context
Dahi Vada, originating from North India, is a popular snack made from lentil dumplings soaked in yogurt. Traditionally served during festivals and celebrations, it embodies the essence of Indian street food with its tangy and spicy flavors. Today, it has gained popularity across the globe, often enjoyed at parties and gatherings as a refreshing appetizer.
yogurt
🥗Healthier: Greek yogurt
💰Cheaper: buttermilk
Greek yogurt adds protein and creaminess, while buttermilk is more affordable.
tamarind chutney
🥗Healthier: date chutney
💰Cheaper: ketchup
Date chutney is healthier with natural sweetness, while ketchup is a budget-friendly alternative.
Soak 1 kg urad dal and 200 g Bengal gram in water overnight.
In the morning, drain the dal and blend it with a little water until smooth.
Add salt, green chilies, and ginger to the batter and mix well.
Heat oil in a deep pan until hot.
Drop spoonfuls of the batter into the hot oil and fry until golden brown, about 3-4 minutes.
Remove the fried vadas and drain on paper towels.
Soak the fried vadas in warm water for 15 minutes to soften them.
Gently squeeze out excess water from the vadas and place them on a serving plate.
Pour whisked yogurt over the vadas, covering them completely.
Drizzle sweet chutney and green chutney over the vadas.
Sprinkle roasted cumin powder, black pepper, and sugar on top.
Garnish with chopped coriander leaves and serve.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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