Super soft & juicy dahi vada recipe | street style with tips & tricks
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 in warm water for a few hours or overnight.
Drain the soaked dal and blend it into a smooth batter with minimal water.
Add salt and cumin seeds 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.
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 yogurt over the vadas, covering them completely.
Sprinkle roasted cumin powder, red chili powder, and sugar on top.
Garnish with tamarind chutney and green chutney.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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