Everyone Gets This Wrong in Dahi Vada – Don’t Be One of Them
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 urad dal and yellow moong lentil in water for 4-6 hours or overnight.
Drain the soaked dal and lentil, then blend them into a smooth batter with minimal water.
Add salt, cumin seeds, and asafoetida to the batter and mix well.
Heat oil in a deep pan over medium heat.
Drop spoonfuls of the batter into the hot oil and fry until golden brown, about 3-4 minutes.
Remove vadas and drain on paper towels to absorb excess oil.
Whisk the curd in a bowl until smooth and creamy.
Soak the fried vadas in warm water for 10-15 minutes to soften.
Gently squeeze out excess water from the vadas and place them on a serving plate.
Pour whisked curd over the vadas, covering them completely.
Sprinkle red chili powder, powdered sugar, and chopped fresh coriander on top.
Garnish with tamarind chutney, green chutney, pomegranate, boondi, raisins, and cashews.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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