Dahi Vada

After a long sabbatical of almost three months, I again find my calling here to share with you a well known snack “Dahi Vada”. Originated sometimes during the 12th century, in the present day Karnataka, as Dahi Vada kept on making fans all over India, it can hardly be called a South Indian Snack. Found in every corner of India these days, Dahi Vada plays a multi-purpose role, from being a filler to starter and from a party dish to a road-side delight. I am also in sheer love with this fried dumpling of lentils dunked in yogurt with a topping of bhujia. An absolute pleasure sharing this recipe.

Dahi Vada

Dahi Vada

Ingredients for 8-10 pieces :

For Vada :

  1. Urad dal – ½ cup
  2. Water – 1/3 cup
  3. Ajwain or carom seed – ½ teaspoon

For Tamarind Chatni :

  1. Tamarind pulp – 4 tbspoon
  2. Mustard seed – ½ teaspoon
  3. Chilli powder – ½ teaspoon
  4. Ginger powder – ½ teaspoon or Ginger juice – 1 teaspoon
  5. Salt & sugar to taste.
  6. Oil – ½ tbspoon

Dry Spices :

  1. Cumin powder – 1 teaspoon
  2. Coriander powder – 1 teaspoon
  3. Kashmiri red chilli powder – 1 teaspoon
  4. Black salt as per taste

Curd or Yogurt – 1 cup

Bhujia – 4-5 tbspoon (optional)

Procedure :

Wash and soak the lentils in water overnight.

Take out the additional water from the lentils and reserve for later use. Make a smooth paste with the lentils in a blender. Add 1/3 cup of reserved water while grinding the lentils. Transfer the lentil paste in bowl, cover with a lid and leave for 2-3 hours.

Now add carom seeds to the paste and beat the paste with hand until it turns very fluffy.

Heat oil in a kadai or frying pan for deep frying the vadas over low-medium flame.

Now take small portions of the lentil paste (according to your desired size of the vadas) and add to the hot oil. Cook them evenly till golden brown over low-medium heat. Transfer the vadas to a paper towel to soak excess oil.

Lentil dumplings are deep frying

Lentil dumplings are deep frying

Vadas soaked into warm water

Vadas soaked into warm water

Soak the vadas in a bowl of warm, salted water for 4-5 minutes. Then squeeze the water from the vadas by pressing them between your palms and transfer to a separate bowl. Vadas are now ready to serve.

For tamarind chatni heat the oil in a small sauce pan. Add mustard seeds and let them splutter, then add tamarind pulp, little bit of water, chilli powder, ginger powder/juice, salt and sugar. Boil the mixture till you get your desired consistency.

Dry roast cumin and coriander powder.

Add little salt and water to the curd and beat to get smooth consistency.

Serving of Dahi Vadas :

Take 4 vadas in a serving plate, spread over the curd as per your requirement, add 1-2 tbspoon of tamarind chatni, sprinkel over dry spices (as you needed) and last sprinkle some bhujia onto it.

 

 

 

 

 

 

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