India
Dahi Vada Recipe
A traditional feast dish, the dahi vada has made it as a popular Indian favorite over the many years of its existence on menus and in the kitchen. And it doesn’t come as a surprise that a mushy deep fried dumpling topped with spiced yogurt, chutney and spices has made it’s way to so many Indian food loving people’s heart.
The chaat-like preparation is often consumed on occasion of North Indian festivals like holi, diwali, etc. Follow this recipe to put together a batch of fluffy dahi vadas. The garnishing of this dish is something that can be improvised upon with sev, spices and chutneys.
Prep Time | 15 minutes |
Cook Time | 30 minutes |
Servings |
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Ingredients
- For The Vadas
- cup ½Urad Dal soaked for 2 hours and drained
- 2 tsp roughly chopped green chilies
- 2 tsp roughly chopped ginger
- salt to taste
- For The Topping
- 1 cups ½whisked curd
- 1 tbsp ½powdered sugar
- chili powder
- 2 tbsp khajur imli ki chutney
- roasted cumin powder
- Black salt
- 1 tbsp finely chopped coriander
Ingredients
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Instructions
For The Vada
- Combine the urad dal, green chilies, ginger and salt in a mixer and grind to a smooth paste using about ¼ cup of water.
- Divide the batter into 6 equal portions and keep aside.
- Heat the oil in a deep non-stick pan and deep-fry 3 vadas at a time till they turn light golden brown in color from all the sides.
- Drain on absorbent paper. Keep aside.
For the Dahi topping
- Combine the curd and the sugar in a bowl, mix well and keep the sweetened curd aside.
- Take enough water in a deep bowl and soak the vadas in it for 15 minutes.
- Squeeze out all the excess water from the vadas and flatten lightly between your palms.
- Arrange 3 vadas on a serving dish and top with half the sweetened curd mixture.
- Top with a little chili powder, 1 tablespoon of imli ki chutney, cumin powder and black salt.
- Serve immediately.