Dahi Vada Recipe

Dahi Vada (also known as Dahi Bhalla in some regions) is a popular Indian snack made from lentil (urad dal) dumplings soaked in seasoned yogurt and topped with various chutneys and spices. Here's a simple and delicious recipe to make Dahi Vada at home:

Ingredients:

For the Vada:

1 cup urad dal (skinned black gram)

Salt to taste

A pinch of asafoetida (hing)

1-inch piece of ginger, grated

2 green chilies, finely chopped (optional)

Oil for deep frying

For the Yogurt:

2 cups thick yogurt (curd)

1/2 teaspoon roasted cumin powder

1/2 teaspoon red chili powder

Salt to taste

Sugar to taste (optional)

Water as needed

For the Toppings:

Tamarind chutney (Imli ki chutney)

Green chutney (Coriander-mint chutney)

Roasted cumin powder

Red chili powder

Chopped coriander leaves

Sev (crispy chickpea flour noodles)

Instructions:

For the Vada:

Wash and soak the urad dal in water for 4-5 hours or overnight.

Drain the water and grind the soaked urad dal into a smooth paste using very little water. The batter should be thick and fluffy.

Add salt, asafoetida, grated ginger, and chopped green chilies to the batter. Mix well.

Heat oil in a deep frying pan or kadhai on medium heat.

Wet your hands with water, take a small portion of the batter, and shape it into a small disc or ball.

Carefully slide the shaped vada into the hot oil and fry until golden brown and crispy.

Remove the fried vadas using a slotted spoon and drain excess oil on a paper towel.

For the Yogurt:

Whisk the thick yogurt (curd) in a bowl until smooth.

Add roasted cumin powder, red chili powder, salt, and sugar (if using). Mix well.

Add water gradually and adjust the consistency of the yogurt to your liking. It should be slightly thin but not too watery.

Assembly:

Soak the fried vadas in lukewarm water for 10-15 minutes.

Squeeze out the excess water from the soaked vadas by gently pressing them between your palms.

Arrange the squeezed vadas on a serving plate.

Pour the seasoned yogurt over the vadas, ensuring they are fully covered.

Drizzle tamarind chutney and green chutney over the yogurt-covered vadas.

Sprinkle roasted cumin powder, red chili powder, chopped coriander leaves, and sev on top for garnish.

Serve chilled and enjoy your homemade Dahi Vada!

Tips:

You can prepare the vadas in advance and store them in an airtight container. Soak and assemble them with yogurt and toppings just before serving.

Adjust the spices and chutneys according to your taste preference.

Make sure the yogurt is fresh and not too sour for the best flavor.

Enjoy your delicious and refreshing Dahi Vada as a snack or appetizer! 

Posted By- Anchal Shalyaj Sharma