Dahi Vada
Indulge in the irresistible charm of *Dahi Vada*, a crowd-pleasing Indian street food that promises a perfect harmony of flavors and textures. This recipe features soft, fluffy lentil fritters made from urad dal, delicately spiced with cumin and asafoetida, deep-fried to golden perfection, and then soaked to achieve amazing softness. These vadas are smothered in creamy, lightly sweetened yogurt and adorned with a medley of toppings, including tangy tamarind chutney, aromatic chaat masala, roasted cumin powder, and a touch of red chili for a gentle kick. A final garnish of fresh coriander, juicy pomegranate seeds, and crunchy sev transforms each bite into an explosion of contrast and taste. This easy-to-follow recipe is perfect for festive gatherings or as a refreshing snack, offering a truly authentic culinary experience. Whether served chilled or at room temperature, *Dahi Vada* is a dish that’s sure to win hearts—and plates!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 cup Urad dal (split skinned black gram)
- 1 cup Water
- 1 teaspoon Salt
- 1 teaspoon Cumin seeds
- 0.25 teaspoon Asafoetida (hing)
- 0.5 teaspoon Baking soda
- 2 cups Oil for frying
- 2 cups Yogurt
- 0.5 cup Water
- 1 teaspoon Sugar
- 1 teaspoon Chaat masala
- 1 teaspoon Roasted cumin powder
- 0.5 teaspoon Red chili powder
- 0.75 cup Tamarind chutney
- 2 tablespoons Fresh coriander leaves
- 0.25 cup Pomegranate seeds
- 0.25 cup Sev
Instructions
Rinse 1 cup of urad dal under running water and then soak it in water for 4-6 hours or overnight.
Drain the soaked dal and blend it with minimal water to form a smooth and thick batter.
Add salt, cumin seeds, asafoetida, and baking soda to the batter and mix well.
Heat oil in a deep frying pan.
Wet your hands, take small portions of the batter, shape them into balls, and gently flatten them.
Carefully slide each vada into the hot oil and fry on medium heat until golden brown and crispy.
Once fried, soak the vadas in lukewarm water for 10-15 minutes. This will help in softening them.
In the meantime, whisk 2 cups of yogurt with half cup water, 1 teaspoon sugar, and salt to taste until smooth.
Squeeze out the excess water from the soaked vadas and place them in a serving dish.
Pour the yogurt over the vadas, ensuring they are completely covered.
Sprinkle chaat masala, roasted cumin powder, and red chili powder over the yogurt-covered vadas.
Drizzle tamarind chutney generously over the vadas.
Garnish with fresh coriander leaves, pomegranate seeds, and sev.
Chill the dahi vada in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
Nutrition Facts
Calories |
1465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.4 g | 163% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 953 mg | 41% | |
| Total Carbohydrate | 76.0 g | 28% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 31.4 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 258 mg | 20% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 849 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
