Dahi vada is a popular Indian snack that is made from lentil fritters dunked in yogurt and drizzled with sweet and spicy chutneys. It is a refreshing and flavorful dish that is perfect for any occasion. While it is commonly found in street food stalls and restaurants, you can also make this delicious dish at home using a few simple ingredients. In this article, we will discuss the recipe for homemade dahi vada, step by step.
Ingredients:
For the vada:
- 1 cup urad dal (split black lentils)
- 1 tsp salt
- 1 tsp cumin seeds
- 1 tsp ginger paste
- 1 green chili, finely chopped
- Oil for frying
For the yogurt:
- 2 cups plain yogurt
- 1/2 cup water
- 1/2 tsp salt
For the chutneys:
- 1/2 cup tamarind pulp
- 1/4 cup jaggery (or brown sugar)
- 1 tsp red chili powder
- 1 tsp cumin powder
- 1 tsp chaat masala
- 1/2 tsp salt
- 1/4 cup water
For the green chutney:
- 1 cup fresh coriander leaves
- 1/2 cup fresh mint leaves
- 1 green chili, roughly chopped
- 1 tsp cumin powder
- 1 tsp salt
- 1/2 lemon, juiced
- 1/4 cup water
Instructions:
Step 1: Soak the lentils In a large bowl, soak the urad dal in enough water for at least 4 hours. Drain the water and rinse the lentils thoroughly.
Step 2: Grind the lentils In a blender or food processor, grind the lentils into a smooth paste. Add a little water if needed to make a smooth batter. Transfer the batter to a mixing bowl and add salt, cumin seeds, ginger paste, and green chili. Mix well.
Step 3: Fry the vadas Heat oil in a deep frying pan. Using a spoon or your hands, drop small portions of the batter into the hot oil. Fry until golden brown and crispy on both sides. Remove from the oil and place on a paper towel to remove excess oil.
Step 4: Soak the vadas In a bowl, mix together the yogurt, water, and salt. Dip the fried vadas in the yogurt mixture and let them soak for at least 30 minutes.
Step 5: Make the tamarind chutney In a small saucepan, combine the tamarind pulp, jaggery, red chili powder, cumin powder, chaat masala, salt, and water. Cook on medium heat for 5-7 minutes, stirring occasionally, until the mixture thickens. Set aside to cool.
Step 6: Make the green chutney In a blender or food processor, blend together the coriander leaves, mint leaves, green chili, cumin powder, salt, lemon juice, and water until smooth.
Step 7: Assemble the dahi vada Take the soaked vadas out of the yogurt mixture and place them on a serving plate. Drizzle the tamarind chutney and green chutney on top of the vadas. Garnish with some fresh coriander leaves and serve chilled.
Tips for making the perfect dahi vada:
- Soak the lentils for at least 4 hours to make them soft and easy to grind.
- Grind the lentils into a smooth paste to make the vadas light and fluffy.
- Add salt to the batter just before serve.
