Servings
Font
Back
0 from 0 votes

Dahi Vada

Dahi vada is a very popular type of chaat in India. It is made of vada (flour dumplings) marinated in a thick dahi (yogurt).

Prep Time
1 hr
Cook Time
mins
Resting Time
6 hrs
Servings: 50 pieces
Calories: 25 kcal
Course: Main Course , Appetizer
Cuisine: Indian

Ingredients

For the dough
  • 1 cup urad dal , Indian shelled black lentils
  • ¾ teaspoon chopped green chili , Serrano or Thai type
  • ¾ tablespoon chopped fresh ginger
  • 1 teaspoon cumin seeds
  • 1 pinch asafoetida
  • ⅓ cup water (or more)
  • 18 cashews , chopped
  • 1 tablespoon chopped raisins
  • salt
Other ingredients
  • 2½ cups thick dahi , cold
  • ½ teaspoon red chili powder
  • 1 teaspoon chaat masala
  • 1 teaspoon ground cumin
  • 3 tablespoons chopped fresh cilantro leaves
  • A few pomegranate seeds
  • vegetable oil , for frying
For the tamarind chutney
  • 5 oz. seedless tamarind
  • 2 cups water
  • 8 tablespoons jaggery
  • ½ teaspoon powdered ginger
  • ¼ teaspoon red chili powder
  • 2 pinches fennel powder
  • 1 pinch asafoetida
  • ½ teaspoon cumin seeds
  • rock salt
  • 1 teaspoon oil
  • For the fresh cilantro chutney
  • Large bunch of fresh cilantro , leaves
  • 1 teaspoon dry mango powder
  • 1 large clove garlic , minced
  • 1 teaspoon chopped green chili , Serrano type
  • 1 ground cumin
  • salt
  • 3 tablespoons water
Equipment
  • food processor
  • Slotted spoon

Instructions

Tamarind chutney
    Cup of Yum
  1. Place the tamarind in a bowl and pour the water over it.
  2. Leave to soak for 6 hours.
  3. Once soaked, with the hands, squeeze the tamarind pulp into the bowl, then strain the pulp and set aside.
  4. Heat the oil in a small, heavy-bottomed skillet over medium to high heat. Lower the heat and add the cumin seeds and crackle them.
  5. Add the powdered ginger, fennel, red pepper, and asafoetida. Stir and add the drained tamarind pulp.
  6. Cook for 3 minutes, stirring frequently.
  7. Add the jaggery and salt and simmer for 5 minutes over low to medium-low heat. The mixture should thicken. Let cool.
Green cilantro chutney
  1. Mix all the necessary ingredients for the coriander chutney with the water.
  2. Transfer to a bowl and set aside.
Batter
  1. Rinse the lentils 5 times with clear water.
  2. Soak the lentils in plenty of water for 6 hours.
  3. Drain well and pour the lentils into a food processor.
  4. Add chopped green chili, chopped fresh ginger, cumin seeds, asafoetida and salt.
  5. While starting to mix, add the water gradually. Mix well until you obtain a thick or medium-thick fluid batter.
  6. Transfer the batter to a bowl and stir vigorously for 5 minutes to aerate it and make it lighter.
  7. Add chopped raisins and cashews.
  8. Mix well and set aside.
Frying
  1. Heat a large volume of oil in a deep skillet.
  2. When the oil becomes medium hot (about 350 F / 170°C), add teaspoons of batter to the oil.
  3. When the balls of batter become lightly browned on the bottom and on the sides, turn them over.
  4. Fry the vadas until they turn golden and crispy.
  5. Drain with a slotted spoon and place them on absorbent paper.
  6. Do not overload the pan with balls of dough. Adding too much will lower the temperature of the oil and, as a result, they will be too oily.
Dahi vada
  1. While the vadas are still warm, plunge them into a large bowl of water at room temperature and let them soak for 15 minutes.
  2. In another bowl, add water. Wait 2 to 3 minutes and while the vada is still hot, place it in water. Soak for 12 to 15 minutes.
  3. Take each vada, and gently press between the two palms to remove most of the water.
  4. Place the vadas in a deep serving dish.
  5. Whisk the cold dahi until smooth.
  6. Pour the dahi over the vadas, evenly, covering them.
  7. Garnish with green cilantro chutney and tamarind chutney.
  8. Sprinkle a few pinches of red chili, cumin, chaat masala and rock salt.
  9. Garnish with cilantro leaves and pomegranate seeds.
  10. Serve the dahi vada immediately or refrigerate it for a few hours before serving.