Master The Art Of Making Dahi Vada At Home With This Simple Recipe

Ingredients

For the Vadas:

• 1 cup urad dal (split black gram, husked)
• 2 tbsp moong dal (optional, for extra softness)
• 1 tsp ginger paste
• 1-2 green chilies (finely chopped)
• A pinch of asafoetida (hing)
• Salt, to taste
• Water (for soaking and grinding)
• Oil (for frying)

For the Dahi (Yogurt):

• 2 cups fresh, thick curd (yogurt)
• 1/2 cup water (to adjust consistency)
• 1-2 tbsp sugar (optional, for slight sweetness)
• 1/2 tsp roasted cumin powder
• Salt, to taste

For Garnishing:

• Tamarind chutney (sweet and tangy)
• Green chutney (mint-coriander)
• Roasted cumin powder
• Red chili powder
• Chaat masala
• Fresh coriander leaves (chopped)
• Pomegranate seeds (optional)

Steps To Make Dahi Vada

1. Soak and Grind the Lentils

• Wash the urad dal and moong dal thoroughly. Soak them in water for 5-6 hours or overnight.
• After soaking, drain the water completely.
• Grind the lentils in a blender or mixer with very little water (a few tablespoons at a time) until you get a thick, smooth, and fluffy batter.
• Add ginger paste, chopped green chilies, salt, and a pinch of asafoetida to the batter.
• Whisk the batter well for 4-5 minutes to incorporate air, making the vadas light and fluffy.

2. Fry the Vadas

• Heat oil in a deep frying pan or kadai on medium heat.
• Wet your hands or a spoon with water, take a portion of the batter, and carefully drop small portions into the hot oil.
• Fry the vadas on medium heat until they turn golden brown and crispy. Ensure they cook evenly from all sides.
• Once done, remove the vadas from the oil and place them on paper towels to drain excess oil.

3. Soak the Vadas

• Prepare a bowl of warm water with a pinch of salt and asafoetida.
• Soak the fried vadas in this warm water for about 15-20 minutes. This will help soften them further and remove excess oil.
• After soaking, gently press each vada between your palms to squeeze out the water. Be careful not to break them.

4. Prepare the Yogurt Mixture

• Whisk the fresh curd (yogurt) with water until smooth and lump-free.
• Add sugar (optional), salt, and roasted cumin powder to the curd and mix well.
• The consistency should be slightly thick yet pourable.

5. Assemble the Dahi Vadas

• Place the squeezed vadas on a serving plate or bowl.
• Pour the prepared yogurt generously over the vadas, ensuring they are fully covered.
• Drizzle tamarind chutney and green chutney over the yogurt as per your preference.
• Sprinkle roasted cumin powder, red chili powder, chaat masala, and a pinch of salt for extra flavor.

6. Garnish and Serve

• Garnish the Dahi Vadas with fresh coriander leaves, a few pomegranate seeds, or a sprinkling of sev for added crunch (optional).
• Chill the vadas in the refrigerator for 15-20 minutes before serving for the best flavor.
• Serve your Dahi Vadas cold as a delicious snack or appetizer during festivals, parties, or family gatherings.

Tips for Perfect Dahi Vada

• Fluffy Batter: Whisking the batter well ensures soft and spongy vadas.
• Oil Temperature: Fry on medium heat; too hot oil will make the vadas brown outside but uncooked inside.
• Soaking: Soaking in warm water makes the vadas soft and removes excess oil.
• Chilled Curd: Always use fresh, chilled curd for the best taste.
• Chutneys: Adjust the sweetness and spiciness of chutneys as per your taste.

Enjoy your homemade Dahi Vadas  soft, creamy, and bursting with flavors! Perfect for a festive treat or a refreshing snack.