Friday, November 27, 2015

Dahi Vada

Dahi vada is very easy to make, prepared by soaking vadas in thick dahi (yogurt). Dahi vadas can be eaten as a snack or as part of a meal. These are great as a side dish for a formal dinner, appetizer or served as a chaat. This dish is also my husband's and my son's favorite. Enjoy!

Soaking time: 4 hours
Prep time: 20 minutes
Cooking time: 20 minutes
Serving: 4 (about 30 vadas)

  • 1 cup urad dal (split black lentils, washed, soaked for 4 hours and drained)
  • 1/2 cup split green moong dal (washed, soaked for 4 hours and drained)
  • 2 teaspoons chopped ginger
  • 4 teaspoons chopped green chili 
  • Salt to taste
  • Pinch eno soda (optional)
  • 4 cups whisked dahi / yogurt
  • 1/2 cup date and tamarind chutney
  • 1 teaspoon red chili powder for sprinkling
  • 1 1/2 teaspoon roasted cumin powder for sprinkling
  • 1/2 teaspoon black salt
  • 3 tablespoons chopped green coriander leaves
  • Oil to fry
  1. Wash and soak dal in lukewarm water for 4 hours. Drain the water and grind the dal, green chili and ginger to a smooth paste in a food processor. Add salt and a pinch of eno, mix well
  2. Heat a sufficient amount of oil in a kadai (frying pan) on medium flame. Drop a tablespoon of batter into the oil (you can do six vadas at a time, depending on the size of the kadai) and fry until light golden. Drain onto an absorbent paper. Repeat for the remainder of the batter
  3. Put vadas in a bowl of warm water and leave for 10 minutes
  4. Squeeze vadas between your palms to drain out the water. 
  5. On the side, whisk yogurt well with black salt and salt to taste
  6. Place vadas on a plate and cover with the yogurt, adding sweet chutney. Sprinkle red chili powder and roasted cumin powder
  7. Lastly, garnish with green coriander leaves and the dish is ready to serve.

For the date and tamarind chutney, check my blog for the recipe

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