Today’s recipe is ‘Dahi Vada Recipe’. It is a very famous Indian Subcontinent dish. Dahi Vada is basically lentil fritters which are then soaked in thick curd. As the summer season is going on you can enjoy it with your friends and family as a snack or side dish with any meal. During Ramadan, you can include it in your Iftar platter/table.
For Dahi Vada Recipe, you will require –
Urad dal, moong dal, curd, ginger, salt, black salt, green chilli, asafoetida, red chilli powder, roasted cumin powder, dried mint leaves, and tamarind chutney. You can use homemade curd/yogurt or store brought curd, it is up to you.
These vadas can be used immediately or you can easily store them in the refrigerator for a week. Some people use only urad dal to make vada, but in our family, we use both the dals. You can also add cashew nuts and raisins in the batter while frying vadas (optional step).
You can share your re-creation of this recipe or any other recipe from Rasoi Recipe. You can share it on the Facebook page or directly mail it to me on firstname.lastname@example.org . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.
Dahi Vada Recipe | How to make Dahi Vada
Dahi Vada - Fried lentils dumplings/fritters soaked in thick curd/yogurt, finally garnished with tamarind chutney and spices.
Take urad dal and moong dal in a bowl. Wash and soak both the lentils for at least 4-5 hours or overnight.
Strain water from lentil mix.
Start grinding lentils to get a smooth paste with very less amount of water.
While grinding lentils in batches, add ginger, salt, black salt, and green chilies in the lentils mix.
When the paste is ready, you can add 1/4 tsp soda in it. (Soda is optional, you can skip it if you do not want to add it.)
Start beating the paste with your hands or spoon to get a fluffy batter. (Note: To check the perfect fluffiness, you can drop a small amount of batter into a bowl of water, if it starts floating, your batter is ready)
For Vadas -
Heat oil in a deep vessel/wok.
When the oil is ready, start frying vadas in batches on medium to high flame.
When the vadas turn golden brown and crispy, remove them.
Fry all the vadas in batches.
For assembling of Dahi Vada -
Beat homemade or store brought curd well.
Soak vadas in water for 10-15 mins to soften them.(Note: If you are storing your vadas to use it later, use lukewarm water to soak vadas, but if you are immediately using it, use water at room temperature.)
Squeeze all the water absorbed by the vada by pressing them in between your palms.
Place vadas on a plate in which you want to serve the vadas.
Pour well-beaten curd on the vadas.
Pour tamarind chutney on the vadas. Lastly, sprinkle dried mint leaves, roasted cumin powder, salt, and red chili powder.