By Suprita Mitter
September 23, 2024
Dahi Vada is a popular Indian snack made from soft, deep-fried lentil dumplings soaked in seasoned yoghurt. Topped with tangy tamarind chutney, roasted cumin, and spices, this dish offers a perfect balance of creamy, tangy, and mildly spiced flavours, ideal for festive occasions.
1 cup urad dal (split black gram) 1 tsp cumin seeds 1 tsp grated ginger 1-2 green chillies A pinch of asafoetida (hing) 2 cups thick yoghurt 1/2 tsp roasted cumin powder 1/2 tsp red chilli powder
1/2 tsp chaat masala Tamarind chutney Mint-coriander chutney Roasted cumin powder Red chilli powder Fresh coriander leaves
Soak urad dal in water for 4-6 hours or overnight. Drain the water and grind the dal to a smooth paste using minimal water.
Add cumin seeds, ginger, green chillies, asafoetida, and salt to the batter.
Heat oil in a deep frying pan. Wet your hands, take small portions of the batter, and shape them into round vadas. Fry the vadas.
Soak the fried vadas in warm water for about 15-20 minutes. They will become soft and swell up. Gently squeeze out the excess water from the vadas and set them aside.
Whisk the yoghurt. Season with roasted cumin powder, red chilli powder, chaat masala, salt, Place the soaked wadas in the yoghurt. Drizzle tamarind and mint-coriander chutneys on top.