Dahi Vada
Soft, fluffy lentil fritters are soaked in water and then submerged in a creamy, seasoned yogurt. This popular Indian chaat is served chilled and garnished with spices and chutney for a refreshing and flavorful snack.
An original recipe by Forkin
- Total time
- 6 hr 15 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
vadas
- 1 cupurad dal, skinless, split
- 10 gginger, peeled
- 1 pcsgreen chili, stem removed
- 0.5 tspsalt
- 500 mlvegetable oil, for frying
soaking water
- 960 mlwater, warm
- 1 pinchasafoetida(optional)
yogurt mixture
- 2 cupplain yogurt, full-fat, whisked
- 1 tbspgranulated sugar
- 0.5 tspsalt
garnish
- 1 tsproasted cumin powder
- 0.5 tspred chili powder
- 4 tbsptamarind chutney(optional)
- 2 tbspcilantro, chopped(optional)
Equipment
deep pan · slotted spoon · bowl · blender · knife · whisk
The method
Step by step
- 1
Rinse the urad dal, then place it in a large bowl and cover with plenty of water. Let it soak for at least 4 hours, or overnight.
About 2 min
- 2
Drain the soaking water from the lentils completely.
About 1 min
- 3
Transfer the drained lentils, ginger, and green chili to a blender. Grind to a smooth, thick paste, adding a tablespoon of water at a time only if needed to help the blades move.
About 5 min
Cook’s note: The batter should be thick and not runny.
- 4
Scrape the batter into a mixing bowl. Add the salt for the vadas and whisk vigorously for 5-7 minutes until the batter is airy and pale.
About 7 min
Cook’s note: To check if the batter is ready, drop a small bit into a bowl of water; it should float.
- 5
In a separate large bowl, combine the warm water and asafoetida for soaking. Stir to dissolve and set aside.
About 1 min
- 6
Pour the vegetable oil into a deep pan or kadai and heat over a medium flame.
About 5 min
Cook’s note: The oil is ready when a tiny drop of batter sizzles and rises to the surface immediately.
- 7
Wet your hands, take a small portion of the batter, and carefully slide it into the oil. Fry a few vadas at a time, turning them occasionally, for about 5-7 minutes until golden brown and cooked through.
About 10 min
Cook’s note: Do not overcrowd the pan, as this can lower the oil temperature and make the vadas greasy.
- 8
Using a slotted spoon, remove the fried vadas from the oil and place them directly into the prepared bowl of warm soaking water.
About 1 min
- 9
Let the vadas soak for 20-30 minutes until they soften and increase in size.
- 10
While the vadas soak, whisk the plain yogurt in a bowl until completely smooth. Stir in the granulated sugar and the salt for the yogurt mixture.
About 3 min
- 11
One by one, take a soaked vada and gently press it between your palms to squeeze out the excess water.
About 5 min
Cook’s note: Be gentle to avoid breaking the soft vadas.
- 12
Arrange the squeezed vadas in a single layer in a shallow serving dish. Pour the seasoned yogurt evenly over the vadas, making sure they are all covered.
About 2 min
- 13
Cover the dish and place it in the refrigerator to chill for at least 1 hour.
About 1 min
Cook’s note: Chilling allows the vadas to absorb the yogurt and its flavors.
- 14
Just before serving, garnish with a sprinkle of roasted cumin powder and red chili powder. Drizzle with tamarind chutney and top with fresh cilantro, if using.
About 2 min
Keep it good
Store in an airtight container in the refrigerator.
Serve chilled directly from the refrigerator.