Dahi vada is an Indian dish which is adored by everyone. It’s popularity can be judged by years of its existence on menus of hotels and in the kitchen.This delicious cold appetizer is prepared by soaking black gram lentil dumplings in a spicy yogurt mixture and served with some spices like roasted cumin powder, red chilli powder and chaat masala. And it is no surprise that it has made it’s way to so win many heart.
This melts in your mouth snack tastes absolutely divine when served in this hot summer months.It’s very filling and yet feels light to the stomach which is apt for these summer months.Making Dahi Vada requires some tips and tricks to make it super soft, starting from soaking the lentils, to grinding and resting it, frying the dumplings and soaking in yogurt.
- The lentils should be soaked for minimum 4 to 5 hours and left for fermentation overnight.
- The main secret lies in beating the vada batter till light and airy which will decide how soft the vadas will turn out.The batter should be used immediately after whisking to prepare the vadas. Else the vadas will turn out very hard.
- If you soak the Vadas in warm water for too long, they will disintegrate. And if the time is too less, they will turn out hard.
- Use fresh thick curd that is not sour.
Dahi Vada should not be confused with Dahi Bhalla as theyare kind of synonyms to each other. The basic recipe of both the dishes is same but the changes can be noticed in the toppings. In Dahi vada ,lentil dumplings in yoghurt mix are served with some spices like roasted cumin powder , red chilli powder and chaat masala on top.But in Dahi Bhalla , Papdi, Sev, fried mixtures along with sweet and sour tamarind chutney and coriander chutneys are served on top of dahi vada. So Dahi bhalla is more spicier and crunchier than Dahi Vada.
In Odisha , we use this Dahi Vada with spicy potato curry , Ghuguni (white chickpeas curry ) chopped onion and hot green chili known As Dahi Bara Aloo Dum and Ghuguni. The savory tartness of the dahibara perfectly complements the spicy aloodum and ghuguni and all of it wonderfully comes together with the crunchiness of the onions and the bhujia sev.This dahi vada dish is something that can be consumed as it is or improvised by serving it with sev, spices and chutneys.
- 1 cup Urad daal
- 1 inch ginger
- 1/2 inch mango ginger
- 1 to 2 nos, green chilies
- 1 tsp mustard seeds
- 2 nos dry red chilli
- 1 Sprig Curry Leaves
- 400gms Thick yogurt
- 5 to 6 cups warm water for soaking
- ½ to 1 cup water for mixing
- 2 tsp roasted cumin powder
- 1 tsp red chilli powder
- 1 tsp chaat masala
- Black salt to taste
- Normal salt
- Oil for frying
- 1 tbsp sugar
- Finely grated carrot for garnishing
- Finely chopped green chillies for garnishing
- Thin Sev for topping
- Clean, wash and soak the urad dal in enough water for 4 to 5 hours at least and then grind to a smooth paste using very little water. Whisk briskly for 3 to 4 minutes to make the batter fluffy. Keep it overnight for fermentation . In summer it will ferment in 3 to 4 hours. Once the batter is fermented ,add chopped ginger ,salt and stir briskly for 2 minute.
- In a bowl add curd ,mago ginger, chopped green chillies, black salt and sugar and Whisk well. I have added equal amount of water to my hung curd
to get this thickness .
- Heat oil in a kadhai. Ensure that you have enough amount of oil in the kadhai so that when the vadas are fried and get puffy, they are immersed well in the oil.Lower the flame to medium heat.
- To make vadas, first wet both the palms with water. Take the amount of batter and put on the wet palm of other hand. Flatten the batter in hand to make a round shape and make a hole in the center.Gently take the vadas in your other hand and slide it into hot oil.
- Fry both side at medium flame until they changed color to light golden.Take them out and keep on paper towel.
- To soak the vadas, take warm water in a large bowl with some salt, drop the fried vadas and soak them for 10 minute. Take each vada and press in between your palm gently ,so that excess water will drain out. Now transfer the vadas is prepared yogurt spiced mix.
- In a pan heat 1 tsp oil ,add mustard seed and let it sputter. Add curry leaves and switch off the flame. Pour this over the Dahi Vada and mix well.
- To serve, arrange the vadas on a serving platter. Pour the dahi mixture over the vadas. Sprinkle red chilli powder, roasted cumin powder, sev and the grated carrots over it.
This recipe is going to be part of our 92nd Foodie Monday BlogHop theme of Yogurt.