Recipe for Dahi Vada
What is unique about Dahi Vada?
Dahi Vadas as they are popularly called is a savory chaat delight in India !!
Moist and smooth in their texture and consistency, the vadas encompass a vast range of flavors from smooth creamy to tangy sweet !!
In short, each vada that you eat is sure to impart your palate with a burst of flavors leaving you asking for more !!
Dahi Vadas are a sure addition to all Chaat parties in India. The vadas can be topped up with tangy tamarind chutneu(sauce), mint chutney and sprinkled with salt, red chilli powder or chat masalas based on your preferance
We could make them sweet, spicy, tangy or even a mix of all using the sauces
So, go ahead and try out this Indian Chaat delight !!
Ingredients for Dahi Vada
Split & Skinned Urid Beans (Urid dal ) – 3 cups
Yellow Petite Split Lentil (Moong dal ) – 2 tablespoons
Green chilies – 2 finely chopped
Ginger – 1 teaspoon of finely chopped ginger
Yogurt – 500 gms
Salt to taste
Cumin powder – 1 teaspoon
Red chili powder- 1 teaspoon
Coriander – 4-5 twigs, finely chopped
Tamarind Chutney – 3-4 teaspoons
Green Chutney – 3-4 teaspoons
Method to make Dahi Vada
Begin by leaving the Urid Dal and the Moong Dal to soak in warm water preferably overnight or for a minimum of 4-5 hours
The next morning, drain off the water from the lentils and wash them with fresh water repeatedly 2-3 times
Now blend the lentils into a fine paste by adding a small amount of water, about 1/4 cup as you do not want the batter to remain thick nor turn too runny
To the blended paste, add the finely chopped chilies and ginger and mix them in thoroughly
Now heat oil in a Kadai or deep frying pan and pour out small portions of the batter into the hot oil using a scoop or a small bowl. A scoop-shaped ladle works best for this !!
As the Vada’s start to fluff up in the oil and start to turn a light golden, flip them over to the other side
Fry the vadas on low flame to ensure that the inside of the vadas is not left uncooked and also to prevent them from getting over fried
Once done take them off in a separate plate
To cool the Vada, take a medium-sized bowl filled with lukewarm water. Dip the fried Vada into the water and leave them to soak in the water for 10-15 minutes
This time allows the Vada to moisten and turn soft
In a separate bowl, whisk some yogurt and keep it ready to soak the Vadas
Once the Vadas has finished soaking, take them out of the water and give each Vada a gentle squeeze between your palms to get rid of the excess water
Now dip these squeezed vada’s individually into the whisked yogurt and start arranging the prepared Dahi vada’s onto a serving plate or bowl
Add a generous amount of the whisked yogurt separately onto the top of the vada’s
Sprinkle salt and cumin powder and chili powder onto the top of the Dahi vadas along with coriander, sweet tamarind chutney, and green chutney
Optionally, you could also top them up with chopped cashews, raisins, or Indian savory noodles !!
Now all that is left is to dig your teeth into this truly delectable Indian savory chaat delight !!! 