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Dahi Vada – Tangy & Spicy Yogurt Dumpling

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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.

ngredient:

For Vada:
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

Procedure:

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.
Sweet tamarind chutney:
  1. soak tamarind in water overnight or for 4-5 hours in a small bowl or pan.
  2. with your hands, squeeze the pulp from the tamarind in the same bowl or pan.
  3. strain the pulp and keep aside.
  4. heat oil in a small pan.
  5. lower the flame & add dry red chillies and let them crackle.
  6. stir and add the strained tamarind pulp
  7. cook for 2-3 mins.
  8. add the jaggery and salt and cook for 4-5 mins more.
  9. the mixture would thicken.
  10. let the saunth chutney mixture cool.
  11. when cooled, store the saunth chutney in an air-tight dry jar or container.

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