Dahi Vada
Dahi Vada (also called Dahi Bhalla in some regions) is a popular Indian snack that’s both refreshing and satisfyingly flavorful. It’s made of lentil-based fritters (vadas) that are deep-fried until golden and then soaked in water to soften. These tender vadas are then immersed in creamy, whisked yogurt (dahi) and topped with a variety of spices and chutneys — like tangy tamarind chutney, spicy green chutney, roasted cumin powder, chili powder, and a sprinkle of salt or chaat masala.The combination creates a balance of sweet, sour, spicy, and cool flavors in every bite. It’s especially popular during festivals like Holi and served as a beloved street food or festive appetizer.
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Ingredients
For the Vada
- 1 cup Urad dal (split black gram)
- 1 tsp Ginger finely grated
- 1–2 Green chilies finely chopped
- Salt to taste
- Oil for deep frying
For Assembling
- 2 cups Fresh yogurt (curd) beaten till smooth
- pinch Salt
- 1 teaspoon Roasted cumin powder
- ½ teaspoon Red chili powder
- 1 teaspoon Chaat masala (optional)
- 3–4 tablespoons Sweet tamarind chutney
- 2 tablespoons Spicy green chutney
- Fresh coriander leaves for garnish
- Sev or pomegranate seeds, optional topping
Instructions
Step 1: Prepare the batter
- Rinse and soak urad dal in water for 4–5 hours or overnight.
- Drain the water and grind the dal to a smooth, thick batter using minimal water.
- Add salt, grated ginger, and chopped green chilies, then whisk the batter for 2–3 minutes to aerate it (this helps the vadas turn soft).
Step 2: Fry the vadas
- Heat oil in a deep pan over medium flame.
- Drop small portions of batter (like dumplings) gently into the hot oil.
- Fry until they turn light golden and crisp, then remove and drain on paper towel.
Step 3: Soak the vadas
- In a bowl of warm water, add a pinch of salt.
- Soak the fried vadas for 15–20 minutes until they soften.
- Gently press them between your palms to remove excess water—and they’re ready for the yogurt bath.
Step 4: Assemble
- Place the vadas in a large serving dish.
- Pour the whisked yogurt evenly over all the vadas.
- Drizzle with tamarind and green chutneys.
- Sprinkle cumin powder, red chili powder, salt, and chaat masala.
- Garnish with coriander leaves, sev, or pomegranate seeds.
- Chill for 30 minutes before serving if you prefer a cold version. Serve as a snack, side, or appetizer—perfect for festive meals or summer afternoons!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 304kcal (15%)Carbohydrates: 49g (16%)Protein: 17g (34%)Fat: 5g (8%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 16mg (5%)Sodium: 110mg (5%)Potassium: 225mg (6%)Fiber: 11g (46%)Sugar: 18g (20%)Vitamin A: 204IU (4%)Vitamin C: 6mg (7%)Calcium: 189mg (19%)Iron: 4mg (22%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
