Dahi Vada Recipe

The Ultimate Dahi Vada Recipe – Soft, Fluffy & Irresistible

Dahi Vada may just be one of the most popular Indian snacks. It has the perfect balance of flavor and composition, being spoonfuls of soft lentil dumplings that are dipped in creamy yogurt and then topped with spicy and tangy coconut chutney that is finally sprinkled with spicy, aromatic spices. Whether you are a home cook looking to recreate a classic Indian recipe or hosting a festive gathering for friends, this easy Dahi Vada recipe will never disappoint. It captures the simplicity of making a cozy Indian street style snack at home.

What is Dahi Vada?

As it is also known as Dahi Bhalla in North India, Dahi Vada is a popular Indian chaat that consists of deep-fried lentil dumplings that are soaked in seasoned yogurt and topped with tamarind and green chutneys to create the desired taste. It is a popular dish in regions more than just India, such as Pakistan and Bangladesh.

Making Dahi Vada without a mold

To make Dahi Vada without a mold or piping bag, don't fret! The process is simple.
Wet your hands and scoop a palm-full of batter.
Shape it into a ball.
Slightly flatten it, then with your thumb, press down to form a small cavity in the center.
Fry it up per usual, then continue with the rest of the recipe.

Pro Tips for the Best Dahi Vada Quick

Fluffy Batter: Make sure to whip the batter to some extent before frying.

2. Making Vada: Make sure to wet your hands if you are using your hands to make the vada, or else it will stick to your hands.

3. Crispy Vada: Add a little moong dal to the urad dal (usually used) batter if you want them to be crispier.

4. Tamarind Chutney Tip: Homemade tamarind chutney is much tastier than store-bought options.

5. Serving Tip: Always refrigerate (or at very least 1 hour) before serving so that the Dahi Vada's flavors can combine.

Amazing Dahi Vada Variations

South Indian Way: Add grated coconut and tempering of mustard seeds.

Stuffed Dahi Vada: Stuff it with chopped nuts and raisins for added richness.

Rajasthani Kanji Vada: Ferment vadas in mustard flavored water for tangy flavor.

Fry version: Steam or air-fry the vadas rather than deep-frying.

Short Summary: How to Make Dahi Vada Quickly

Method for Fast Dahi Vada Soak & Blend: Soak the urad dal for 6 hours to grind into a fluffy batter.
Fry Vadas: Shape the vadas and deep-fry them in medium hot oil to a golden brown temperature. Soak for Vadas: Soak the vadas in warm water for 15-20 minutes.
Prepare Yogurt: Combine the curd with some sugar, salt and water and whisk to a smooth consistency.
Assemble: Place the vadas on a plate, pour some curd over them, pour some chutneys, and sprinkle with spices or garnishes.
Chill & Serve: Allow to set in the refrigerator for an hour before serving. Enjoy, it’s all about the cold and warm.

Prep Time 10 mins

Cook Time 20 mins

Rest Time 2 hrs

Total Time 2 hrs 30 mins

Difficulty: Intermediate

Servings: 6

Best Season: Suitable throughout the year

Description

Dahi Vada may just be one of the most popular Indian snacks. It has the perfect balance of flavor and composition, being spoonfuls of soft lentil dumplings that are dipped in creamy yogurt and then topped with spicy and tangy coconut chutney that is finally sprinkled with spicy, aromatic spices. Whether you are a home cook looking to recreate a classic Indian recipe or hosting a festive gathering for friends, this easy Dahi Vada recipe will never disappoint. It captures the simplicity of making a cozy Indian street style snack at home.

Ingredient

For the Vada:

1 cup urad dal (split black gram, soaked for 6 hours)
2 tbsp moong dal (optional, adds crispiness)
1 inch ginger (grated)
2 green chilies (finely chopped)
1/2 tsp cumin seeds
Salt to taste
Oil for deep frying

For the Yogurt Mixture:

2 cup fresh curd (yogurt), whisked
1/2 cup milk or water (for thinning the curd)
1/2 tsp sugar
Salt to taste

For Garnishing:

2 tsp tamarind chutney
2 tbsp green chutney
1/2 tbsp roasted cumin powder
1/2 tsp red chili powder
1/2 tsp black salt
2 tbsp finely chopped coriander leaves
1 tbsp nylon sev (optional, for extra crunch)
Pomegranate seeds (optional, for a sweet twist)

Instructions

1
Step 1: Making the Vada Batter
- Drain the soaked urad dal and moong dal thoroughly.
- Using a little water, blend the lentils well into a smooth and airy batter.
- Add the salt, cumin seeds, chopped green chilies, and freshly grated ginger to the batter and mix the batter well by whisking for about 3-4 minutes.
- Yogurt Vada Recipe (Dahi Vada)
2
Step 2: Fry the Vada
- Preheat oil in a deep pot on medium heat.
- Wet your palm, take a small ball of batter, and gently drop it in the oil and fry on medium heat till you see the Vadas are golden brown and crispy.
- Remove it from the hot oil and place it onto absorbent paper to remove excess oil.
3
Step 3: Soak the Vada
- Prepare warm water in a bowl while sprinkling a pinch of salt in the water as well.
- Place the fried Vadas in the water allowing them to soak for 15-20 minutes.
- Allow them to get soft as well and then gently squeeze them in your hand while being careful not to break them, releasing water, excess salt, and oil.
4
Step 4: Prepare the Yogurt Mixture
- Whisk the curd until creamy and smooth and salt, sugar, and water/milk adjusting to your desired consistency.
- Mix it all well and set it aside.
5
Step 5: Serve the Dahi Vada
- Place the squeezed Vada on a serving tray.
- Drizzle the whisked yogurt generously over them.
- Drip the Tamarind chutney and green chutney over the vadas.
- Pour roasted cumin powder on top as well as red chili powder for spice.

Note

This homemade Dahi Vada recipe is easy to follow and guarantees delicious results. Whether you are making it for a festive occasion or just craving a flavorful snack, this easy Dahi Vada will be a hit! Try it today and enjoy the explosion of flavors in every bite. Happy cooking!

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Read it online: https://blendofindia.com/recipe/dahi-vada-recipe/