Dahi Vada a quintessential street food in most parts of India, is a favourite among all generation of people. Easy to make, this dish makes its way to most household’s festival menu.
These are great as a side dish for a formal dinner, appetizer or served as a chaat.
1/2 Cup Urad daal
Salt to taste
1/4 tsp Baking powder
1/2 tsp cumin seeds
A pinch of hing (asafoetida)
Oil to fry
For Dahi :
- 2 cups Dahi (yogurt)
- Finely chopped coriander leaves
- 1-2 green chilies chopped
- Salt to taste
- 2 tsp Roasted cumin(jeera)powder
- Red chili powder to taste
- A pinch of black salt
For Vada :
- Clean, wash and soak the daal overnight or 7 – 8 hrs.
- Separate the water and grind them together into smooth paste without water or if necessary then very little water. The paste should be coarse and not fine.
- Take out the paste in a bowl and then beat the mixture for 10 – 15 minutes till the mixture becomes fluffy. This will make the vadas soft.
- Add salt, cumin seeds, hing and baking powder.
- Heat oil in a pan for frying and drop small balls of batter in the oil with the help of a spoon. The flame should be medium. Do not put more than 8 – 9 balls.
- Fry till golden brown.
- In a bowl fill 2 cups of warm water with 1 tsp salt and put the vadas in it. Let them soak for 1/2 hr.
- Meanwhile prepare the dahi.
For Dahi :
- Beat the curd smooth and put in a bowl.
- Keep in refrigerator for an hour to get chilled.
- Before serving add salt, red chili powder, sugar and roasted cumin powder to the dahi .
- Serving – Squeeze out the vadas from the water and in a deep dish arrange the vadas and pour dahi over them.
- Pour sweet imli (tamarind) chutney and green chutney.
- Garnish with coriander and slit green chillies.
- Serve the dahi vadas chilled.
- soak tamarind in water overnight or for 4-5 hours in a small bowl or pan.
- with your hands, squeeze the pulp from the tamarind in the same bowl or pan.
- strain the pulp and keep aside.
- heat oil in a small pan.
- lower the flame & add dry red chillies and let them crackle.
- stir and add the strained tamarind pulp
- cook for 2-3 mins.
- add the jaggery and salt and cook for 4-5 mins more.
- the mixture would thicken.
- let the saunth chutney mixture cool.
- when cooled, store the saunth chutney in an air-tight dry jar or container.