Dahi Vada is a popular Indian snack where fluffy lentil fritters are soaked in creamy, chilled yogurt and topped with sweet and spicy chutneys and ground spices. It’s soft, cool, slightly tangy, and perfectly balanced with the warmth of spices. Dahi Vada is often served during festivals, special lunches, or as a refreshing starter. This recipe serves 4 people.
Ingredients
For the Vada (Fritters):
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1 cup urad dal (split black gram), soaked for 6 hours
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½ teaspoon grated ginger
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1 green chili, finely chopped (optional)
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Salt to taste
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Oil for deep frying
For the Yogurt Mixture:
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2 cups thick yogurt
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½ cup water (adjust for consistency)
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Salt to taste
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1 teaspoon sugar
For Garnish:
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Tamarind chutney
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Green chutney (mint-coriander)
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Roasted cumin powder
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Red chili powder
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Chaat masala
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Finely chopped fresh coriander
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Sev or pomegranate seeds (optional)
Instructions
1. Prepare the Vada Batter
Drain the soaked urad dal. Grind it into a smooth, thick batter without adding much water. The batter should be fluffy and hold shape. Add salt, ginger, and green chili to the batter. Mix well.
2. Fry the Vadas
Heat oil in a deep pan. Wet your fingers, scoop some batter, and gently drop small portions into the hot oil. Fry over medium heat until golden and crisp. Remove and drain on paper towels.
3. Soak the Vadas
Place the fried vadas in a bowl of warm water for 15 minutes. They will soften and puff up. Gently press each vada between your palms to squeeze out the excess water.
4. Prepare the Yogurt
Whisk yogurt with water, salt, and sugar until smooth and slightly runny.
5. Assemble the Dahi Vada
Place the soaked vadas in a serving dish. Pour the seasoned yogurt over them generously. Drizzle with tamarind chutney and green chutney. Sprinkle roasted cumin powder, red chili powder, and chaat masala on top.
6. Serve
Chill before serving or enjoy immediately. Garnish with coriander leaves and sev or pomegranate seeds for added crunch and color.
Dahi Vada is soft, creamy, and layered with sweet, sour, and spicy flavors. Each spoonful melts in your mouth, making it one of the most comforting and loved dishes in Indian cuisine.
