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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 2 cups of urad dal in water for around 6 hours.
Add the soaked urad dal into a wet grinder or a regular grinder, adding very little water to keep the consistency thick.
Add salt as needed to the ground lentils and mix well.
In a separate bowl, take 1000 milliliters of yogurt and add some water to make it semi-liquid, then set aside.
Heat 6 teaspoons of oil in a pan and add 2 teaspoons of mustard seeds, 2 teaspoons of cumin seeds, and 3 teaspoons of urad dal.
Fry the seeds in medium flame, then add 5 chopped green chilies, 8 red chilies, and 20 curry leaves, along with 2 inches of chopped ginger.
Add salt as needed and 1 teaspoon of turmeric powder, mixing well and cooking for two minutes before adding to the yogurt mix.
Wet your hands with water, shape the lentil mixture into donut shapes with a hole in the center, and drop them into a frying pan.
Fry the vadas in medium flame for around three minutes on one side, then turn and cook the other side for another three minutes until golden brown.
Soak the fried vadas in salted water for just 2-3 minutes, then squeeze out the water and add them to the yogurt mix.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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