📝 About This Recipe
Dahi Vada is a beloved jewel of Indian street food, featuring golden, melt-in-your-mouth lentil fritters submerged in a sea of cool, creamy whisked yogurt. This classic chaat offers a symphony of textures and flavors, balancing the savory earthiness of urad dal with tangy tamarind chutney, spicy green chutney, and a signature roasted spice blend. It is the perfect refreshing snack for festive occasions or a sultry summer afternoon, celebrated for its unique contrast of temperature and spice.
🥗 Ingredients
Vada Batter
- 1 cup Urad Dal (split black gram, skinless; soaked for at least 6 hours)
- 2 tablespoons Moong Dal (yellow split gram; adds lightness to the texture)
- 1 inch Ginger (finely chopped or grated)
- 2 pieces Green Chilies (finely chopped)
- 1/4 teaspoon Asafoetida (Hing) (helps with digestion)
- 1/2 teaspoon Salt (adjust to taste)
- 2 cups Vegetable Oil (for deep frying)
The Yogurt Base
- 3 cups Fresh Thick Yogurt (chilled and full-fat for best results)
- 2 tablespoons Powdered Sugar (adjust based on the sourness of the yogurt)
- 1/2 teaspoon Black Salt (Kala Namak) (provides the authentic street food aroma)
Assembly and Garnishes
- 1/2 cup Tamarind Date Chutney (sweet and tangy)
- 1/4 cup Green Mint-Coriander Chutney (spicy and fresh)
- 1 tablespoon Roasted Cumin Powder (freshly roasted and ground)
- 1 teaspoon Red Chili Powder (Kashmiri variety for color)
- 1 teaspoon Chaant Masala (for extra zing)
- 2 tablespoons Fresh Coriander (finely chopped)
- 2 tablespoons Pomegranate Arils (for a sweet crunch and color)
- 1/4 cup Fine Sev (crunchy chickpea flour noodles)
👨🍳 Instructions
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1
Rinse the urad dal and moong dal thoroughly. Soak them together in 4 cups of water for at least 6 hours, or ideally overnight, until they have doubled in size.
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2
Drain the soaking water completely. Grind the lentils in a blender with the ginger, green chilies, and asafoetida. Use only 1-2 tablespoons of cold water if necessary; the batter must remain thick and slightly coarse, not runny.
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3
Transfer the batter to a large bowl. This is the most important step: Use your hand or a whisk to beat the batter in one direction for 5-7 minutes. This incorporates air, making the vadas fluffy. To test, drop a tiny dollop in a bowl of water; if it floats, the batter is ready.
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4
Stir in the salt. Heat the vegetable oil in a deep kadai or frying pan over medium heat. The oil is ready when a small drop of batter rises slowly to the surface.
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5
Wet your palms with water. Scoop a small portion of batter and gently drop it into the hot oil. Fry 5-6 vadas at a time, making sure not to overcrowd the pan.
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6
Fry the vadas on medium-low heat until they are golden brown and cooked through. High heat will brown the outside while leaving the inside raw. Remove with a slotted spoon and drain on paper towels.
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7
Prepare a large bowl with lukewarm water and a pinch of salt. Submerge the fried vadas in this water for 20-25 minutes. They will expand and become pale as they absorb the water.
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8
While the vadas soak, whisk the chilled yogurt with powdered sugar and black salt until it is silky smooth and has a pouring consistency. Add a little water or milk if it is too thick.
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9
Take each soaked vada between your palms and press gently to squeeze out the excess water. Be careful not to break them; they should be soft but intact.
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10
Arrange the squeezed vadas in a deep serving dish or individual plates. Pour the whisked yogurt generously over the vadas until they are completely covered.
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11
Drizzle the sweet tamarind chutney and the spicy green chutney over the yogurt layer in an artistic pattern.
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12
Sprinkle the roasted cumin powder, red chili powder, and chaat masala evenly over the top.
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13
Garnish with fresh coriander, pomegranate arils, and a handful of fine sev for that perfect street-style finish. Serve immediately while the vadas are cool and the sev is crunchy.
💡 Chef's Tips
Beating the batter is non-negotiable; it's the secret to airy, non-chewy vadas that absorb the yogurt perfectly. Always soak the fried vadas in lukewarm water, not cold water, as it helps remove excess oil and softens the core. If your batter becomes too thin, add a teaspoon of rice flour or semolina to tighten it up without affecting the taste. For the best flavor, roast whole cumin seeds on a dry pan until they smoke slightly, then crush them fresh for the topping. Don't skimp on the yogurt quality—use full-fat, fresh dahi that isn't overly sour for that luxurious mouthfeel.
🍽️ Serving Suggestions
Serve as a standalone appetizer during a festive Diwali or Holi lunch. Pair with a hot cup of Masala Chai to contrast the cold yogurt and warm tea. Serve alongside other chaats like Samosas or Aloo Tikki for a complete street food party spread. Accompany with a glass of chilled Rose Lassi or Nimbu Pani for a refreshing summer meal. Add a side of crunchy Papdi (savory crackers) to dip into the extra yogurt and chutneys.