📝 About This Recipe
Dahi Vada is a beloved jewel of Indian street food, featuring golden, melt-in-your-mouth lentil fritters submerged in a velvety, spiced yogurt bath. Originating from the royal kitchens of North India, this dish achieves a sublime balance of textures—cool, creamy, tangy, and sweet—all in one bite. It is the quintessential festive treat, celebrated for its refreshing contrast and the explosion of flavors from zesty chutneys and toasted spices.
🥗 Ingredients
For the Vada Batter
- 1 cup Urad Dal (Split Black Gram) (washed and soaked for at least 6 hours)
- 2 tablespoons Moong Dal (Yellow Split Gram) (optional, for lighter texture)
- 1 inch Ginger (finely chopped)
- 2 pieces Green Chilies (finely minced)
- 1 teaspoon Cumin Seeds
- 1/2 teaspoon Salt (adjust to taste)
- 2 cups Oil (for deep frying)
For the Yogurt Base
- 3 cups Greek Yogurt or Thick Curd (chilled and whisked until smooth)
- 2 tablespoons Powdered Sugar (to balance the tanginess)
- 1/2 teaspoon Black Salt (Kala Namak) (for authentic sulfurous aroma)
- 1 teaspoon Roasted Cumin Powder
For Assembly and Garnish
- 1/2 cup Tamarind Date Chutney (sweet and tangy)
- 1/4 cup Green Mint-Coriander Chutney (spicy and fresh)
- 1 teaspoon Kashmiri Red Chili Powder (for color and mild heat)
- 2 tablespoons Fresh Cilantro (finely chopped)
- 1/4 cup Fine Sev (crunchy chickpea flour noodles)
- 2 tablespoons Pomegranate Arils (optional, for a pop of sweetness)
👨🍳 Instructions
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1
Drain the soaked Urad and Moong Dal thoroughly. Grind them in a blender with minimal water (use only 2-3 tablespoons) to form a thick, smooth, and fluffy paste.
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2
Transfer the batter to a large bowl. Using your hand or a whisk, beat the batter vigorously in a circular motion for 5-7 minutes. This incorporates air, making the vadas light and spongy.
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3
Perform the 'float test': Drop a tiny dollop of batter into a bowl of water. If it floats, the batter is airy enough; if it sinks, beat it for another 2 minutes.
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4
Fold in the chopped ginger, green chilies, cumin seeds, and salt into the aerated batter. Mix gently to avoid deflating the air.
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5
Heat oil in a deep pan over medium heat. To check if it's ready, drop a small bit of batter; it should rise slowly to the surface without browning instantly.
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6
Wet your palms with water, take a lemon-sized portion of batter, and gently drop it into the hot oil. Fry 4-5 vadas at a time, ensuring they don't crowd the pan.
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7
Fry the vadas on medium-low heat until they turn a beautiful golden brown and are cooked through (about 5-6 minutes). Remove and drain on paper towels.
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8
Prepare a large bowl of lukewarm water mixed with a pinch of salt and asafetida (hing). Drop the warm vadas into this water and let them soak for 20 minutes. They will swell and turn pale.
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9
While the vadas soak, whisk the chilled yogurt with sugar, black salt, and roasted cumin powder until it is perfectly silky and creamy.
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10
Gently take each soaked vada between your palms and squeeze out the excess water without breaking them. The vadas should be soft and spongy.
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11
Arrange the squeezed vadas on a deep serving platter. Generously pour the whisked yogurt over them until they are completely submerged.
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12
Drizzle the sweet tamarind chutney and spicy green chutney over the yogurt in decorative swirls.
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13
Sprinkle with a pinch of red chili powder, roasted cumin powder, and black salt. Garnish with fresh cilantro, sev, and pomegranate arils.
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14
Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld and the vadas to absorb the yogurt's essence.
💡 Chef's Tips
Beating the batter is the secret to soft vadas; do not skip the manual whisking process. Always fry on medium-low heat; high heat will cook the outside too fast, leaving the center raw and dense. When soaking vadas in water, ensure the water is lukewarm, not hot, to maintain the structural integrity of the lentil fritter. If your yogurt is too thick, thin it with a little milk rather than water for a richer, creamier mouthfeel. For a healthier version, you can steam the vadas in an idli mold, though the traditional fried version offers the best texture.
🍽️ Serving Suggestions
Serve as a refreshing appetizer alongside spicy main courses like Biryani or Kebabs. Pair with a hot cup of Masala Chai for a classic Indian afternoon tea experience. Top with crushed papdi (savory crackers) for an extra 'Dahi Bhalla Papdi Chaat' style crunch. Serve chilled on a hot summer afternoon as a cooling, protein-rich light lunch. Accompany with a side of roasted papad for a textural contrast.