The Ultimate Guide to Making Delicious Dahi Vada

Dahi Vada, also known as Dahi Bhalla, is a popular and delicious Indian snack that combines the softness of lentil dumplings with the tanginess of yogurt, and the zing of various chutneys and spices. This detailed recipe will guide you through the process of creating the perfect Dahi Vada.

Ingredients

For the Vadas

1 cup urad dal (black gram) 1-2 green chilies, finely chopped 1-inch ginger, grated 1/2 teaspoon cumin seeds Salt to taste Oil for deep frying

For the Dahi Yogurt

2 cups yogurt (preferably thick) 1/2 teaspoon roasted cumin powder 1/2 teaspoon red chili powder Salt to taste 1 tablespoon sugar (optional)

For Garnishing

Tamarind chutney Mint chutney (optional) Chaat masala Fresh coriander leaves, chopped Pomegranate seeds (optional)

Instructions

Step 1: Prepare the Vadas

Soak the Dal: Rinse the urad dal and soak it in water for 4-6 hours or overnight. Make the Batter: Drain the soaked dal and grind it to a smooth paste with minimal water. The batter should be thick and fluffy. Mix Ingredients: Transfer the batter to a bowl and add green chilies, ginger, cumin seeds, and salt. Mix well. Heat Oil: In a deep frying pan, heat oil over medium heat. Fry Vadas: Wet your hands and take small portions of the batter. Shape them into round balls or discs and carefully drop them into the hot oil. Fry until golden brown and crispy on both sides. Remove and drain on paper towels.

Step 2: Soak the Vadas

Prepare Water: In a bowl, take warm water and add a pinch of salt. Soak Vadas: Once the vadas are fried, gently immerse them in warm salted water for about 15-20 minutes. This helps them absorb moisture and become soft. Squeeze Out Water: After soaking, gently squeeze out excess water from each vada and place them on a serving plate.

Step 3: Prepare the Yogurt

Whisk Yogurt: In a separate bowl, whisk the yogurt until smooth. Add roasted cumin powder, red chili powder, salt, and sugar if using. Mix well.

Step 4: Assemble the Dish

Layer the Vadas: Pour the yogurt over the soaked vadas to cover them completely. Add Chutneys: Drizzle tamarind and mint chutney over the yogurt. Sprinkle Spices: Add chaat masala, extra roasted cumin powder, and red chili powder on top. Garnish: Garnish with chopped coriander leaves and pomegranate seeds if desired.

Serving

Serve Dahi Vada chilled or at room temperature as a refreshing snack or appetizer. Feel free to adjust the spice levels and toppings to suit your taste preferences!