Dahi Vada

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Dahi Vada
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Dahi Vada

Recipe by whenyourhungryCourse: AppetizersCuisine: Indian
Servings

4

servings
Prep time

15

minutes
Cooking time

15

minutes
Calories

300

kcal
Total time

30

minutes

Dahi vada is a type of chaat originating from the Indian subcontinent and popular throughout South Asia. It is prepared by soaking vadas in yogurt.

This favorite Dahi Vada or Dahi Bhalla recipe has the softest lentil fritters that is soaked in creamy yogurt. This popular Indian street food is loved by all and is a perfect inclusion to any festive menu!.

Ingredients

  • 2 cups Vigna mungo (Black gram/ urad dal)

  • 4 tbsp water

  • 1 tsp salt

  • 1 tsp asafoetida/hing

  • 1 cup yogurt

  • 2 tbsp water/milk

  • ½ tsp sugar

  • 1 tsp chaat masala

  • ½ dried mango powder

  • ¼ tsp red chilli powder

  • ½ tsp fresh/dried cilantro leaves

Directions

  • Soak Vigna mungo (Split black gram/ urad dal) for at least 2 hours. For best results soak for about 6-8 hours
  • Grind urad dal with only little water till fluffy. Grind this daal in 4 batches and for each batch use about 1 tbsp water
  • Using your hand mix in the salt and asafoetida into the dal batter and keep this mix aside
  • Heat the oil in a deep frying wok to 375F. Alternatively, you can check if the oil is hot enough by dropping a small portion of the batter into the oil. If the ball rises up the oil is hot and ready for deep frying
  • To make the vadas, wet your right hand well with water
  • Place a small ball into your hand and using your index finger make a hole in the middle
  • Drop the vadas in the oil and fry on medium heat on both sides till the vadas are golden brown
  • Assemble the Dahi Vada
  • Whisk the yogurt, sugar & chaat masala together. If the yogurt is too thick, add some water or milk to get the right consistency.
  • Place the vada into the bowl. Pour the yogurt mix and see that they are all covered
  • Sprinkle the dried mango powder and red chili powder. Garnish with dried/fresh cilantro leaves
  • You can now refrigerate this for 1-2 hours so the lentil balls soak in the yogurt. This optional and you can have the dahi vada once assembled

PRO TIP

  • Usually soaking the dahi vada overnight in yogurt gives it a great flavour and makes it an amazing option for breakfast