Dahi vada -Fluffy lentil dumplings smothered in creamy yogurt and drizzled with spicy chutneys a North Indian snack/street food.
Dahi vada is a very popular snack/chat item of North India. It can be served as a starter, appetizer or as a side.The wonderful rich and creamy taste of dahi vada make it on the top list of Indian chat.
South India’s famous Thayir Vadai is very close to dahi vada – just the shape and the spices used to garnish are different, and usually thayir vadai doesn’t have chutneys drizzled over it.
Dahi vada are made with urad daal ,or you can also mix little yellow moong daal in it ,it depends on personal preference ,both taste good. to make soft dahi vadas you have to take care of few things-first is too soak the daal for minimum 5 hours or overnight.then the soaked daal should be grind to make a smooth batter,you have to add just enough water while grinding as very little water won’t make it soft and fluffy and adding too much water make it watery and then it become difficult to shape and fry and it will also absorb a lot of oil.
After grinding the daal should be whisked well with a spoon ,fork or a wire whisk to make it fluffy ,the whisked daal will change its colour to white from cream.you can check if it is done or not by adding a drop of batter in a glass of water ,if the drop floats on top then its done and if it sink in then you need to whisk it more.
At this stage you can add few chopped cashews ,raisins ,ginger ,green chilies in it ,but this is optional you can make them plain if you wish.
After you have whisked the batter well then deep fry the vadas on medium heat ,if you fry on high heat then they will cook from the outside but may remain raw from the inside ,and if you fry them on low heat then the dahi vadas will absorb lots of oil.
After frying dahi vadas should be soaked in water (room temperature) and do add a tsp of 1salt in the water .
after about an hour the vadas will become soft then gently squeeze the vadas and drizzle with yogurt ,chili powder ,sweet chutney and serve chilled dahi vadas.
- Urad daal/White lentils-3/4 cup
- Moong daal/Yellow lentils-1.5 tbsp
- Yogurt-2.5 cup
- Chopped ginger-1.5 tsp
- Raisins-1.5 tbsp
- Cashew pieces-1.5 tbsp
- Cumin seeds-1/2 tsp
- Fresh coriander-1 tbsp
- Date and tamrind chutney-1/2 cup
- Green chutney/coriander dip-1/2 cup
- Roasted cumin powder-1 tsp
- Chili powder-1 tsp
- Table salt-1 tsp
- Black salt-1/2 tsp
- Wash and soak both the lentils together in sufficient water for a minimum of 6 hours.
- Wash them again and grind to make a smooth paste.
- Whisk the ground lentil paste well to make it fluffy. To check if its fluffy enough – drop a
small ball of batter in a cup of water,if it floats over it ,then it’s
done ,but if it sinks in the bottom then you need to whisk the paste some more.
- When the paste has been whisked enough, add chopped ginger, chopped fresh coriander, cumin seeds, raisins and cashew nut pieces.to it and mix again.
- Heat oil in a pan, wet your hands and take small portions of the
batter in your hand and drop small balls of it in the hot oil OR take the
mixture in a wet spoon and drop it gently in the oil.
- Deep fry them to a nice golden colour on medium heat. Drain and keep aside.
- Take approx 4 glasses of water in a big bowl and add 1 tsp of salt to it and mix.
- Now add all the fried vadas in the salted water, cover and let them soak for 1 hour or till they become soft.
- Once soaked, take them out from the water, gently squeeze between your palm and put into the serving plate.
- Take chilled yogurt in a bowl and whisk well, add approx 1/ 2 cup water and 1 tsp salt and 1/4 tsp black salt and mix well.
- Drizzle yogurt, date chutney and green chutney on the vadas.
- Sprinkle roasted cumin powder, black salt and chili powder.
- Serve chilled.
1-You can made dahi vada just with white lentils (urad daal).
2- Addition of ginger, raisins and cashews are optional.
3-You have to beat the batter well to make soft vadas.
4-Fry them on medium heat – if you fry on high heat then they will remain uncooked from inside and if you cook on low heat, then they will absorb too much oil and may become hard.