Dahi Vada (Yogurt Lentil Dumplings)
Dahi Vada is a popular Indian snack consisting of deep-fried lentil dumplings soaked in seasoned yogurt and topped with flavorful chutneys and spices. This dish offers a delightful balance of creamy, tangy, and spicy flavors, making it a refreshing treat.
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Ingredients
- 1 cupUrad dal (split black gram lentils)
soaked for 4-6 hours
- 0 ½ cupWater
adjust to make a smooth batter
- 1 tspSalt
- 0 ¼ tspBaking soda
- 2 cupsOil
for deep frying
- 2 cupsThick yogurt (dahi)
well whisked
- 1 tspSugar
- 0 ½ tspSalt
for yogurt seasoning
- 1 tspRoasted cumin powder
- 0 ½ tspBlack salt
- 3 tbspGreen chili chutney (optional)
- 3 tbspTamarind chutney (optional)
- 1 tspChaat masala
- 2 tbspFresh coriander leaves
chopped
- 0 ½ tspRed chili powder
- 0 ¼ cupsSev (crispy chickpea noodles, optional)
Instructions
Rinse the urad dal thoroughly and soak it in water for 4 to 6 hours or overnight for best results.
Drain the soaked dal and grind it in a blender or wet grinder with about half a cup of water to a smooth, fluffy batter. The batter should be thick but flowing. Add salt and baking soda and mix gently.
Heat oil in a deep frying pan over medium heat.
Wet your hands and take small portions of the batter. Drop spoonfuls carefully into the hot oil. Fry the vadas until golden brown and crisp on both sides, about 5-7 minutes.
Using a slotted spoon, remove the vadas and drain on paper towels to remove excess oil.
Soak the fried vadas in warm water for 10 minutes to soften. Then gently squeeze out excess water without breaking the vadas.
In a bowl, whisk the thick yogurt with sugar and salt until smooth and slightly creamy. Add roasted cumin powder and black salt, mixing well.
Place the softened vadas in a serving dish and pour the seasoned yogurt over them evenly so they soak well.
Add green chili chutney and tamarind chutney over the top according to taste.
Sprinkle chaat masala, red chili powder, and freshly chopped coriander leaves as garnish. Optionally, top with sev for extra crunch.
Serve chilled or at room temperature for the best flavor.
