Dahi vada is a delightful street food. It is also regularly made in my home especially around festivals. I definitely make it for Holi and Diwali. It does not require much time to make but does need prior preparation. I generally make a large batch of vadas since I don’t really make fried stuff often. We eat some vadas just hot off the stove. Then the others are made as dahi vadas in batches so that we can relish them over 1-2 days.
This is my mum’s recipe or as I remember her making it. Do give it a try:
- For vadas
- 1 cup dhuli urad dal (husked black gram) soaked for 4-5 hours
- 1 pinch asafetida (hing)
- 2 green chillies
- ½ inch piece ginger
- some salt
- Vegetable oil to fry
- For Dahi:
- 500 gm fresh curd/yoghurt
- 1 tbsp. sugar
- 1 tsp. black salt
- 1 tsp. chat masala
- 1 tsp. red chilli powder
- 1 tsp. roasted cumin powder
- salt to taste
- For garnish
- Green chutney (Refer recipe link in the main post)
- Tamarind chutney
- Cumin powder
- Chilly powder
- Drain the husked black gram lentils.
- Grind it with ginger, green chillies and asafetida in a blender till you get a smooth paste.
- Preferably use no water or just about 1-2 tbsp.
- The mix should not be runny just smooth.
- Add salt and mix well with a spoon till the lentil mix becomes fluffy.
- Heat oil in a kadhai/pan. Deep fry the vadas till golden brown. I just use a spoon to make roundish vadas. Drain them and keep them aside.
- Take some lukewarm water in a bowl and dip the vadas in them. They will absorb water, swell up and become lighter in colour.
- Soak them for about 10-15 minutes.
- Now take them out and drain each vada in between your palms to take out all the water.
- Arrange the vadas in a shallow dish.
- Now take the yoghurt and beat it well. Add salt, black salt, sugar, chat masala, red chilli powder and cumin powder. Mix well and taste. Adjust seasoning as per taste.
- To serve, pour the sweetened yoghurt all over the vadas so that they are completely covered.
- Pour green chutney and tamarind chutney on top as per taste.
- To make tamarind chutney, take 1 tsp. oil in a pan. Heat it and add 1 tsp. of cumin. Let it sputter. Now add 1 bowl tamarind juice extract. Add ½ tsp. dry ginger powder, 1 tsp. chilli powder and one pinch asafetida. Add some salt as well. Cook for some time and add 5 tbsp. of jaggery to this. Let it cook till this dissolves and the chutney bubbles. Take it off the stove and cool down. Serve cold.
- I also sprinkle a little cumin powder and red chilli powder on top.
- Serve cold.
If you wish to serve small quantities, then keep the lentil batter in the fridge and only fry as many vadas as you need. Once they are soaked, you can’t store them for long.
You can buy tamarind chutney from store if you don’t want to make it. Maggi has one. Otherwise I have shared the recipe of my favorite chutney.
Fry the vada batter in vegetable oil.
The vadas after frying.
The vadas turn lighter when soaked in warm water.
If you try the recipe, do let me know how it turned out.
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