Dahi Vada (Lentil Dumplings Dunked in Yogurt)

Dahi Vada - Indian Curry ShackDahi Vada has been a family favourite yogurt dish for any festival or special occasions. It is loved by most of the Indian households. The hot deep fried vadas are first put in water and then transferred to thick whipped yogurt and soaked. They are then topped with sweet and spicy chutneys and spices. The vadas can be made in advance and stored in a refrigerator. In North India, these are popularly known as Dahi Bhalle.

Here’s the step by step recipe for you all…Do make some extra vadas as they will get over in no time. 🙂

Preparation Time 7-8 hours
Cooking Time 15-20 minutes
Servings 5-6
Main Ingredients Urad Dal
Course Starter/Snack/Side Dish
Level Of Cooking Medium


Ingredients                                                                  

  • Urad Dal (Skinned and Split Black Gram)  1 cup
  • Hing (Asafoetida)  a pinch
  • Chopped Ginger  half inch piece
  • Salt  to taste
  • Cooking Oil  Sufficient for deep frying
  • Natural Yogurt  2 cups (or more) whipped
  • Red Chilli Powder  1 teaspoon (for seasoning)
  • Black Pepper Powder  1 teaspoon (for seasoning)
  • Ground Cumin  1 teaspoon (for seasoning)
  • Chaat Masala  1 teaspoon (for seasoning)
  • Black Pepper Powder  1 teaspoon (for seasoning)
  • Black Salt  1 teaspoon (for seasoning)
  • Cashew and Raisins (optional)  a few (to be added to urad dal batter)
  • Salt  to taste

Method

Step 1
Rinse the urad dal (skinned and split black gram) well in water. Soak them in enough water overnight or for 4-5 hours. Drain and add the lentils in a grinder. Also add chopped ginger and asafoetida (hing). Add water (about 2-3 tablespoons) in intervals and grind to a smooth batter. Transfer the ground batter in a big bowl. Stir the batter briskly for a couple of minutes (this makes the batter lighter and fluffy). Add salt. Stir and keep aside.Dahi Bade - Collage - ICS

Step 2
Heat a pan (kadhai) with oil for deep frying. When the oil becomes medium hot, add spoonfuls of the batter in the oil. When you see the vadas becoming pale golden from the base and sides, you can turn them. Fry the vadas till they become golden and crisp. Drain on paper towels. Take water in another bowl and add the vadas to the water. Soak them for 15-20 minutes. Take each vada and press between your palms to remove excess water. Place these vadas in the serving bowl.Dahi Vade - ICS

Step 3
Whisk natural yogurt till smooth. Pour the yogurt over the vadas. Top with tamarind chutney (saunth) and green chutney (optional). Sprinkle the red chili powder, black pepper powder, roasted cumin powder, black salt and chaat masala.  Serve Dahi Vada (Lentil Dumplings Dunked in Whipped Yogurt) immediately or refrigerate and serve later as a side to lunch or dinner. You can also relish it as an evening snack.

Bon Appétit!
Anugya

 

9 Comments

  1. Pingback: Holi Special Recipes – Indian Curry Shack By Anugya

  2. Oh my goodness these look and sound incredible!!! the cooking process is very unique to me.

     
  3. Looks quite lovely,but time consuming.. I will try this one day though.. A good vegetarian dish!

     
  4. Pingback: Saunth (Sweet Tamarind Chutney/Dip) | Indian Curry Shack

  5. I loved the last pic of the Dahi Vada duncked in dahi and coated with Chutney. In the south, there is a tadka added to the dahi. The leftover dahi after the vadas are eaten has a taste that is so unique.

     

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