Dahi Vada (दही बड़ा) is Lentil dumplings dipped in yogurt and topped with tamarind chutney. Enjoy the yummiest and most liked snack in Indian cuisine.
- 1 cup black gram lentil (urad dal without skin) washed, soaked for 3 hours, and ground to a fine paste adding very little water
- 2″ piece of ginger grated
- 2-3 green chillis finely chopped
- salt to taste
- oil for deep frying
- 2 cups thick fresh curd (take care the curd isn’t sour)
- 4 cups of water
- red chili powder to taste
- 2 tbsp cumin seeds (slightly dr roasted and ground to a fine powder)
- 1-2 tbsp chaat masala (optional)
- chopped coriander leaves to garnish
Combine the ground urad dal paste with grated ginger, chopped green chillis, and salt.
Pre-heat oil in a deep frying vessel, place a plastic sheet in your palm, and place a little urad dal batter and shape into a vada (like a doughnut) or like a big lemon-sized ball and drop slowly into the hot oil. Deep fry on medium heat for some time and then fry on high heat till golden brown.
Remove these deep-fried vadas into a bowl of lukewarm water and place them in it for 15-20 seconds. Remove and gently press between your palms so that excess water oozes out. Keep them aside.
Finish making vadas with the rest of the remaining batter and put them in the water as you did for the earlier batch, remove excess water and keep aside.
Beat curds well till frothy (there shouldn’t be any lumps) and add the water, red chili powder, cumin powder, and salt.
Place the vadas in a serving bowl and pour the curd mixture evenly all over the vadas, covering them completely.
Chill the vadas for some time before serving. At the time of serving, take 2-3 vadas and place them on a serving plate and sprinkle some chaat powder and garnish with coriander leaves and tamarind chutney.
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