Dahi vada is a popular Indian street food and snack. It consists of crispy fried lentil dumplings (vadas) soaked in a tangy yogurt mixture. The dish is known for its contrasting textures and flavors, with the soft vadas providing a delightful contrast to the creamy yogurt.
Pomegranate seeds, chaat masala,sev and fresh coriander leaves are commonly used as garnishes to enhance the flavor and presentation of the dish.
Dahi vada is often served chilled and is known for its refreshing and tangy taste. It is a popular choice during hot weather and is enjoyed by people of all ages.
Dahi vada | Dahi bhalla | Dahi bade
Course: Uncategorized8
servings2
hoursIngredients
For the Vadas
1 cup whole white urad dal
¼ cup yellow moong dal
¼ cup chora dal
2 green chilies
1-inch piece of ginger
Salt to taste
Oil for deep-frying the Vadas
For the curd and assembling:
4 cup fresh curd
Sweet-sour tamarind chutney, as needed
coriander chutney, as needed
Dahi Vada Masala
1 tsp Ajwain
3 tsp roasted Jeera
2 tsp red chili
1 tsp Kali mirch
2 tsp chat masala
2 tsp Kala namak
1 tsp salt
½ tsp Pudina powder
Grind everything together for masala.
For Garnishing
Pomegranate seeds
Sev/boondi
Directions
- Wash and Soak urad dal, chora dal and moong dal in water for 4-6 hours, then grind with ginger and green chilly to a smooth paste. Batter should be thick.
- Add some salt to the batter, then beat well to make it fluffy.
- Heat oil in a pan, drop dollops of batter to make small vadas, and fry until golden brown.let all the vada cooldown.
- Soak the fried vadas in warm water for 15-20 minutes, then gently squeeze out excess water.
- Take yogurt in a bowl and 1/2 tablespoon of sugar to it [optional].
- Whisk the yogurt till it’s creamy and smooth.
- Pour the whisked yogurt over the vadas. The vadas should get totally submerged in the yogurt. Pour tamarind and coriender chutney over the yogurt.
- Sprinkle dahi vada masala over the yogurt.
- Garnish with pomegranate , sev and coriander leaves before serving.