Gits dahi vada recipe | soft spongy dahi vada | instant snacks recipes
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.
Open the 500 g packet of Gits snack mix diada.
Remove the instant mix into a big bowl.
Add 425 ml water to the mix and stir.
Whisk the batter until it becomes light and airy.
After a minute, add the remaining 200 ml water and whisk again until smooth.
Cover the batter and let it sit for 10 minutes.
Heat oil for deep frying.
To check if the oil is ready, drop a small portion of batter into it; if it rises to the surface, the oil is ready.
Drop the batter into the oil using a spoon and spatula to avoid mess.
Fry the vadas over medium heat until they are crispy and light brown.
Drain excess oil and place the vadas on a paper napkin.
Soak the fried vadas in a large bowl of room temperature water for 10 minutes.
Gently press each vada to remove excess water after soaking.
In a large bowl, add approximately 3 cups of yogurt and whisk it until smooth.
Add approximately 1 teaspoon sugar and a little water to adjust the consistency of the yogurt.
Place the soaked vadas on a plate and pour the yogurt over them.
Serve with tamarind chutney and coriander chutney.
Sprinkle red chili powder and chaat masala on top.
Garnish with coriander leaves and let the vadas absorb the yogurt for five more minutes before serving.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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