Dahi Vada Recipe
Dahi Vada Recipe: As a food-loving housewife, I am always on the lookout for new and interesting dishes to try out in the kitchen. Dahi vada is one dish that never fails to impress me with its intricate balance of flavors, textures and aromas. The moment I take a bite, my taste buds are awakened by the creamy, tangy and spicy taste of the yogurt, the soft, pillowy texture of the vadas, and the spicy, pungent aroma of the chutneys and seasonings.
It’s a popular dish in India, and there are so many variations of it that you’ll never tire of trying it. Whether it’s a hot summer day or a rainy monsoon evening, dahi vada is the perfect dish to warm your soul and tantalize your taste buds.
What is Dahi Vada?
Dahi vada is an Indian dish made of lentil dumplings (vadas) that are soaked in yogurt and topped with a variety of chutneys, spices, and seasonings. It is a popular street food in India and is often served as a snack or as a main course dish. The vadas are made from a mixture of lentils, spices and herbs, and are deep fried until golden brown. They are then soaked in water to remove excess oil, and finally, topped with beaten yogurt, chutneys, spices, and sev (a type of crispy noodle).
Variations of Dahi Vada
- Aloo Dahi Vada: This variation of dahi vada is made with mashed boiled potatoes, making it a perfect option for those who prefer a vegetarian dish.
- Makhana Dahi Vada: Makhana is a type of fox nut that is often used in Indian cooking. In this variation, the vadas are made from a mixture of makhana and lentils, making it a crunchy and delicious option.
- Dahi Vada with Pomegranate: This variation of dahi vada is topped with pomegranate seeds, adding a sweet and juicy twist to the dish.
- Dahi Vada with Tamarind Chutney: In this variation, a tangy tamarind chutney is used to top the dahi vadas, giving the dish a tangy and slightly sweet flavor.
- Dahi Vada with Green Chutney: This variation of dahi vada is topped with a green chutney made from cilantro, mint, and green chilies, making it a perfect option for those who like their food spicy.
Nutrition in Dahi Vada
Dahi vada is a nutritious dish that is high in protein and fiber, thanks to the lentils used to make the vadas. The yogurt used in the dish is also high in calcium, which is essential for healthy bones and teeth. The various spices and seasonings used in the dish provide a range of vitamins and minerals, making it a well-rounded and nutritious meal. However, it should be consumed in moderation as the vadas are deep-fried and the dish can be high in calories.
Overall, dahi vada is a delicious and nutritious dish that is perfect for any occasion. Whether you’re entertaining guests or just want a satisfying snack, dahi vada is sure to impress with its intricate balance of flavors and textures.
Step by Step Dahi Vada Recipe
Dahi Vada Recipe
Ingredients
For Vada Batter
- 1 cup urad dal
- 1 inch ginger
- 2 green chillies
- 1 tsp Cumin (Jeera)
- 1 cup water
- Salt
- 1 pinch Asafoetida / hing
- ½ tbsp raisins
- 10 cashew
Preparing Dahi Vada
- 2-2.5 cups yogurt / dahi / curd
- ½ tsp chaat masala
- ¼ tsp Red Chilli Powder
- 1 tsp Cumin (Jeera)
- ¼ tsp black salt / rock salt
- ¼ cup pomegranate arils / seeds
- coriander leaves / cilantro
- Oil for frying vada
Instructions
Preparation
- Assemble all ingredients together to avoid last minute rush.
- Wash urad lentils thoroughly till water comes clean.
- Then, soak the lentils overnight or at least for 5-6 hours.
- For making Vada batter, wash and chop fresh coriander leaves, green chillies and ginger.
- Dry roast 1 tsp cumin seeds and make a fine powder using your Rolling Pin for preparing Dahi Vada.
- Chop raisins and cashews.
- Beat the curd with the help of a Whisk.
Cooking
Making Vadas
- After soaking, drain all the water and blend the lentils with the help of a Blender or Mixi. If require, add very less water for blending/ grinding. We need smooth thick flowing batter.
- Add chopped green chilies, chopped ginger, cumin seeds, asafoetida and salt.
- Transfer batter in a Bowl and whisk the batter briskly for a couple of minutes. This makes the batter more light and fluffy.
- Add the chopped raisins and cashews and combine well.
- Now, for frying Vadas, heat oil in a Kadai or Frying Pan.
- When the oil becomes medium hot, add spoonful of the batter in the oil. Do not overcrowd Vadas in the Kadai otherwise you will not be able to turn them comfortably.
- Let them cook for a 2-3 minutes.
- When the Vadas become light golden from the base and sides, turn them slowly.
- Fry all Vadas until they become golden and crisp. Transfer them on paper towels.
Preparing Dahi Vada
- Take normal water in a Bowl. Put all hot Vadas in the water. Soak them for 15 minutes.
- The Vadas will release oil and absorb water increasing a bit in size with a color change.
- Take each Vada and flatten and press between your palms to remove the water.
- Place these Vadas in a Serving Bowl or Tray.
- Pour the whisked curd over the Vadas evenly covering all of them.
- Add green chutney and tamarind chutney and sprinkle pinch of red chili powder, roasted cumin powder, chaat masala and black salt.
- Garnish with pomegranate arils and chopped coriander leaves.
Equipment Used for This Recipe
Notes & Tips
- Storage: You can store Dahi Vada in refrigerator for good 1-2 days.
- Lentil Fritters can be Stored? Yes, you can deep freeze lentil fritters after deep frying them in air tight container or ziplock food bags and whenever you want to prepare Dahi Vadas, just soak them in hot water for 15 minutes and squeeze out all water.
- Curd: Remember to use fresh yogurt. I always use homemade curd, but store bought is just fine. Do not use yogurt which has become sour.
- Pomegranate: If you don’t like pomegranate, simply skip this ingredient.
- Chutney: Both the coriander chutney and tamarind chutney can be made at home up to a week in advance, or you can use readymade chutneys. The leftover green chutney stays good for a couple of days in the refrigerator. The tamarind chutney can be refrigerated in an airtight container for up to a month, and is great to serve with other Indian snacks.
- Vegan options: Use cashew yogurt, almond yogurt or coconut yogurt.
- Spices: You can always adjust spices and salt as per your taste preference.
- Oil: You can choose any neutral tasting oil to prepare Dahi Vada Recipe.
- Other Garnishing Option: You can also choose besan boondi or farsaan to garnish Dahi Vadas.
- Ingredients & Equipment: Find these Ingredients & Equipment at specialty food stores or online stores. For review of some stores, please refer to the Grocery Review Section on our Website.
Nutrition Information (Note: Approximate)
FAQs – Dahi Vada Recipe
What is Dahi Vada Recipe?
Dahi Vada is a popular Indian street food that is loved for its soft and spongy vadas (deep-fried lentil cakes) that are soaked in creamy, tangy, and spiced yogurt sauce. The dish is often garnished with a variety of spices, herbs, and chutneys to add extra flavor and texture.
What are the main ingredients used in Dahi Vada?
The main ingredients in Dahi Vada include urad dal (black lentils), water, oil for deep frying, salt, yogurt, green chili, ginger, cumin powder, coriander leaves, and a blend of spices such as red chili powder, cumin powder, and roasted cumin powder.
What is the origin of Dahi Vada Recipe?
Dahi Vada has its roots in northern India and is now popular across the country. The dish is a staple in Indian households, particularly during festivals and special occasions.
What is the texture of Dahi Vada like?
Dahi Vada has a soft and spongy texture on the inside, with a crispy outer layer from the deep-frying process. The texture of the vadas is complemented by the creamy, tangy, and spiced yogurt sauce.
Can Dahi Vada be made gluten-free?
Yes, Dahi Vada can be made gluten-free by using gluten-free flour instead of traditional flour. This makes the dish suitable for those with gluten sensitivities.
Is Dahi Vada healthy?
Dahi Vada can be a healthy dish if prepared using healthy ingredients and cooking methods. For example, using low-fat yogurt, reducing the amount of oil used in the deep-frying process, and using a variety of spices and herbs to add flavor without the need for extra oil or butter.
What is the difference between Dahi Vada and Dahi Bhalla?
Dahi Vada and Dahi Bhalla are similar dishes, but there are some key differences. Dahi Bhalla is made from soaked urad dal and spices that are mashed and formed into small round balls before being deep-fried. Dahi Vada, on the other hand, is made from whole urad dal that is ground into a batter, then deep-fried and soaked in yogurt sauce.
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