Dahi Vada | Dahi Vada Recipe | How to make Dahi Vada | Recipe for Dahi Vada
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 3/4 cup of washed moong dal and 1/4 cup of washed urad dal in about 4-5 cups of water for at least 5-6 hours or overnight.
Blend the soaked dal into a very fine paste, adding about 1/4 cup of water, blending on medium setting for about 2 minutes.
Whip the blended dal for about 2-3 minutes in a circular motion until it is ready to cook.
Heat oil in a flat frying pan over medium-high heat, ensuring there is about 1/2 inch of oil.
Drop spoonfuls of the batter into the hot oil, frying for about 2 minutes until golden brown.
Remove the fried vadas and soak about 8 of them in hot water for 2-3 minutes.
Whip 2 cups of yogurt until smooth and add about 1/4 teaspoon of salt.
Squeeze out excess water from the soaked vadas using both palms and place them in the yogurt, letting them soak for 3-4 minutes.
Transfer the vadas to a serving dish and pour additional yogurt over them.
Sprinkle with more salt, roasted cumin seed powder, and red chili powder to taste.
Drizzle tamarind sweet and sour chutney over the vadas before serving.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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