A creamy Indian snack that originated in South India. That being said, Dahi Vada has a different variation whenever you move towards any part of the country. The recipe is simple; all you have to do is make some deep-fried urad dal vada’s and soak them in water, then transfer it into a big bowl or sweetened/ unsweetened curd! Serve the Dahi vada with some garnishing on top – pepper, coriander, chilli powder, chaat masala, tamarind with some bhujia on top. You can always experiment with your garnishes.
Ingredients
For The Vada1 cup urad dal (split black lentils)
1/4 cup moong dal (split yellow lentils) (optional)
Salt to taste
1 teaspoon cumin seeds
1 teaspoon grated ginger
Oil for frying
For The Yogurt2 cups plain yogurt (dahi)
1/2 cup water
Salt to taste
1/2 teaspoon cumin powder
1/2 teaspoon red chili powder
For The ToppingsTamarind chutney
Coriander chutney
Roasted cumin powder
Red chili powder
Chopped coriander leaves
Method- Soak the urad dal and moong dal in water for at least 4 hours.
- Drain the water and grind the dals to a smooth paste, adding little water if required.
- Add salt, cumin seeds, and grated ginger to the batter and mix well.
- Heat oil in a deep frying pan over medium heat.
- Wet your hands and take a small portion of the batter, shape it into a round ball and flatten it slightly.
- Carefully drop the vada into the hot oil and fry until it turns golden brown in color.
- Remove the vadas from the oil and transfer them onto a paper towel to remove excess oil.
- In a mixing bowl, whisk together the yogurt, water, salt, cumin powder, and red chili powder until smooth.
- Soak the fried vadas in the prepared yogurt mixture for at least 30 minutes.
- Remove the vadas from the yogurt mixture and place them on a serving plate.
- Drizzle tamarind chutney and coriander chutney over the vadas.
- Sprinkle roasted cumin powder, red chili powder, and chopped coriander leaves on top.
- Serve chilled.