Dahi Vada Recipe
Dahi vada is a variety of chaat from the Sub continent of india that is popular across South Asia. It is prepared in soft dahi (yogurt) by soaking vadas. Dahi vada is also known as “dahi baray.”
- ¾ cup washed moong dal (available in Indian grocery stores)
- ¼ cup washed urad dal (available in Indian grocery stores)
- Oil to fry for Dahi Vada
- 1½ cup yogurt (dahai, curd)
- 1 teaspoon salt
- ½ teaspoon red chili powder
- ½ teaspoon roasted cumin
- seed powder (jeera)*
- 3 tablespoons tamarind chutney
- Chutney for Dahi vadas
- Mix the dals together with and wash them. Soak dal for at least six hours in four cups of water.
- Drain water. Mix the dal into a very creamy texture in a blender. Using just as much water as you need to blend. The required creamy texture will not be provided by using less water to blend. Blow the dal batter until the batter is light and fluffy, stir with a spoon in a circular motion for two to three minutes. Add as required a few teaspoons of water.
- Use a flat saucepan, over medium heat the pan should have around 1/2 inch of oil. Test the oil with a little batter dropping into it. It’s ready when the oil sizzles. Put in the oil 1 tablespoon of batter. The oil is not meant to be deep enough to cover the batter; if they become shallow-fried, the vadas will be thinner. Without changing color, the vadas will begin to expand slowly.
- Fry the vadas in small batches, until golden all around. Place them in tukewarm water after you’ve made all the vadas and soak them for about 20 minutes.
- Mix two yogurt cups until they are smooth. To make the consistency similar to pancake batter or lassi, add a small amount of milk as needed. Add to taste about a teaspoon of salt.
- For at least half an hour, soak the vadas in the yogurt batter, allowing the vadas time to absorb the yogurt. Take each vada slowly and move it to a serving table. Pour over the Vadas a couple more spoons of yogurt.
- Sprinkle some salt as needed just before serving, ground cumin roasted seeds, red chili powder, and finish with a tamarind chutney drizzle.