Dahi Vada Recipe
If you’re craving a dish that is creamy, tangy, spicy, and melt-in-your-mouth soft all at once, look no further than Dahi Vada! Also known as Dahi Bhalla in North India, this popular Indian street food and festive dish brings together deep-fried lentil dumplings and smooth, seasoned yogurt for a crowd-pleasing appetizer or snack.
What is Dahi Vada?
Dahi Vada is a traditional Indian dish where fluffy lentil fritters (vadas) are soaked in water and then smothered in chilled yogurt (dahi) and topped with chutneys and spices. The contrast of warm vadas with cool yogurt, along with the tanginess of tamarind chutney and the kick from chaat masala, makes this dish irresistible.
Ingredients
For the Vada:
- 1 cup urad dal (split black gram), soaked 6 hours or overnight
- 1 tsp ginger, finely chopped
- 1 green chili, chopped (optional)
- Salt to taste
- Oil for deep frying
For the Yogurt Mix:
- 2 cups thick curd (plain yogurt)
- Salt and sugar to taste
- 1/2 tsp roasted cumin powder
For Garnishing:
- Tamarind chutney
- Green chutney (mint-coriander)
- Red chili powder
- Chaat masala
- Fresh coriander leaves
- Pomegranate seeds (optional)
- Sev or crushed papdi (optional, for crunch)
Instructions
1. Prepare the Vada:
- Grind soaked urad dal into a fluffy, smooth batter using minimal water.
- Add ginger, green chili, and salt to the batter. Whisk well to incorporate air, making the batter light and airy.
- Heat oil in a deep pan and drop spoonfuls of batter to fry on medium heat until golden brown.
- Remove and immediately soak them in warm water for 15–20 minutes to soften.
2. Whip the Yogurt:
- In a bowl, whisk yogurt until smooth. Add a pinch of salt, a little sugar, and roasted cumin powder.
3. Assemble Dahi Vada:
- Gently squeeze the soaked vadas to remove excess water.
- Arrange them in a serving dish and pour the spiced yogurt over them generously.
- Drizzle with tamarind and green chutneys.
- Sprinkle red chili powder, chaat masala, and cumin powder on top.
- Garnish with chopped coriander, pomegranate, and sev or papdi if desired.
Tips & Variations
- Make Ahead: Vadas can be made in advance and frozen. Just thaw and soak before use.
- Low-Fat Option: Instead of deep frying, air-fry or appe-pan the vadas.
- South Indian Style: Use coconut chutney and a tempering of mustard seeds and curry leaves for a different twist.
Why You’ll Love It
Dahi Vada is cooling, comforting, and packed with flavor. It’s perfect for festivals like Holi, Diwali, or even as a Sunday brunch favorite. The mix of textures and flavors—creamy, crispy, tangy, and spicy—makes it a dish everyone loves.
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