Name: Dahi Vada
Prep time: 12 min
Cook time: 60 min
Total time: 72 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 200 g hulled and split urad dal; 80 ml water for soaking and grinding; 1 pcs green chili; 5 g fresh ginger; 1 to taste salt for the dough; 500 ml deep-frying oil; 500 g thick plain yogurt; 10 g sugar; 1 to taste salt for yogurt; 80 g tamarind chutney; 40 g green cilantro chutney; 2 g cumin seeds, toasted and ground; 2 g ground red chili

Ingredients

hulled and split urad dal200 g

water for soaking and grinding80 ml

green chili1 pcs

fresh ginger5 g

salt for the dough1 to taste

deep-frying oil500 ml

thick plain yogurt500 g

sugar10 g

salt for yogurt1 to taste

tamarind chutney80 g

green cilantro chutney40 g

cumin seeds, toasted and ground2 g

ground red chili2 g

Instructions

Rinse the urad dal and soak it in plenty of water for 6–8 hours or overnight. Drain well.

Grind the dal with 60–80 ml water into a smooth, thick batter; add finely chopped green chili, grated ginger, and salt. Whisk the batter for 5 minutes until light and airy.

Whisk the plain yogurt with sugar and a pinch of salt until smooth, then chill for at least 30 minutes.

Heat oil for deep-frying over medium heat. With wet hands, shape the batter into 12 small flat vadas; fry in batches for 4–5 minutes, turning, until golden brown.

Transfer the hot vadas to a bowl of warm water and let them soak for 20–30 minutes to soften. Remove one at a time and gently squeeze out the water between your palms.

Arrange the vadas on serving plates and pour over the chilled yogurt so they are completely covered.

Drizzle with tamarind chutney and green cilantro chutney. Sprinkle with ground roasted cumin seeds and ground red chili powder; serve chilled.

Dahi Vada

Ingredients

Instructions

More recipes