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Dahi Vada Recipe

Fluffy, soft, tangy and sweet Dahi Vada are a combination of all your favorite flavors and textures in one tasty snack. They consist of homemade fried lentil dumpling fritters, dunked in creamy whipped yogurt and topped with both spicy and sweet chutneys.

  • Prep time:
  • 5hrs 0mins
  • cook time:
  • 1hrs 30mins
  • serves:
  • 10-12

Ratings :

    • (0)

Details

Ratings

    • (0)

Vegetarian

Level : Moderate

Cuisine : Indian

Course : Dessert

Recipe Notes

Fry the vada at just the right temperature in the oil. To check without a thermometer, add some droplets of the batter with a spoon in the hot oil. To check without a thermometer, add some droplets of the batter with a spoon in the hot oil. To check add some droplets of the batter with a spoon in the hot oil.

Tags

  • #WhiteColourRecipe
  • #Contest181
Ingredients

Ingredients For Dahi Vada Recipe

Methods
  • 1. Soak 1 cup heaped urad dal overnight or for at least 4 to 5 hours.
  • 2. Then add the drained and soaked lentils in your mixer-grinder.
  • 3. Add in ½ teaspoon chopped green chilies , 1 teaspoon chopped ginger, 1 teaspoon cumin seeds, 1 pinch of asafoetida (hing) and salt as needed.
  • 4. Blend or grind adding ¼ cup to ½ cup water in parts to a smooth fluffy batter. Keep in mind that the batter has a thick to medium-thick flowing consistency.
  • 5. Take the ground batter in a bowl . Then briskly and vigorously whip the batter for 2-3 minutes with a spoon or whisk .
  • 6. Heat oil as needed for deep frying in a kadai or pan. Heat oil on medium heat.
  • 7. Once the oil has reached the correct heat or temperature, now you can drop the batter carefully.
  • 8. Let the bottom side become light golden and crisp. Then only turn these or they will break in the oil.
  • 9. Flip again and for a couple of times more while frying. This ensures even cooking and you should see a uniform golden color all over.
  • 10. Place the vada on paper towels. Wait for 2 to 3 minutes and while they are still hot, add the vada in water (at room temperature) and let them soak for 12 to 15 minutes. The vada will release some of the oil and absorb water increasing a bit in size with a color change.
  • 11. Press each soaked vada between your palms to remove water.
  • 12. Beat chilled curd (yogurt) until smooth.
  • 13. In a large serving bowl or a tray arrange the vada which you had set aside after squeezing the water.
  • 14. Pour the beaten curd evenly all over the vada covering them completely.
  • 15. Pour the green coriander chutney and sweet tamarind chutney as you like.
  • 16. Sprinkle dahi vada with a few pinches of red chili powder , roasted cumin powder.

Products used in Recipe

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