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Dahi Vada


  • Author: Spoorthy
  • Total Time: 60 minutes
  • Yield: 36 Vadas

Description

Dahi (Yogurt) Vada (fritters) is Black lentil fritters in creamy yogurt sauce. This recipe is from the Southern part of India. It differs from North Indian Dahi Vada in shape and the toppings used to garnish the vadas. Instead of the chutneys used in the North Indian Dahi Vadas, the South Indian version consists of seasoning in hot oil with mustard, red chilies, and curry leaves (optional).  Creamy yogurt based fritters garnished with shredded carrots, cilantro, and freshly grated coconut are a treat to savor.


Ingredients

Urad Dhal (Black Lentil)- 1 1/2 cups

Water- 4 cups (to soak) +additional water to grind the dhal

Salt- 1 tsp

Baking Soda- 3/4 tsp

Oil for frying

Yogurt (Dahi)- 4 cups (whipped)

Chili Powder- 3/4 tsp

Cumin Powder- 3/4 tsp

Coriander Powder- 3/4 tsp

Salt- 3/4 tsp

Sugar- 4 Tbsp

Garnish:

Shredded Carrots- 2 Tbsp

Cilantro- 2 Tbsp

Freshly grated coconut- 2 Tbsp

Seasoning

Oil- 1 Tbsp

Mustard- 1 tsp

Dry Chilies- 3

Curry Leaves- 6 to 8 leaves (optional)


Instructions

1. Soak 1 1/2 cups of urad dhal (black lentils) with 4 cups of water for 2 hours. 

2. After 2 hours, drain the water completely and discard the water.

3. Use a blender or grinder to make the dhal into smooth paste by adding 1/4 cup of water at a time. By adding all the water at once, the batter can turn coarse.

4. Transfer the batter to a bowl, and add 1 tsp of salt and 3/4 tsp of baking soda. Mix well for 15 seconds so that the salt and soda are mixed well with the batter. Do not overmix as this may release the trapped air and can flatten the vadas. Overmixing can also cause the vadas to absorb more oil.

5. Scoop a spoonful of batter onto wet hands, slightly flatten and make a hole in the center of the batter. Transfer this to the oil carefully. 

6. Fry the vadas until golden brown on each side. The frying process might take around 6 to 7 minutes.

7. Let the vadas cool down completely to room temperature.

8. Take 4 cups of whipped thick yogurt in a mixing bowl. Add 3/4 tsp chili powder, 3/4 tsp cumin powder, 3/4 tsp coriander powder, 3/4 tsp salt, 4 Tbsp sugar. Mix well with a whisk.

9. Once the vadas are to room temperature, put the vadas in the yogurt sauce we just prepared and let it soak for about 3 hours in the refrigerator. Make sure to dunk the vadas in the yogurt.

10. After three hours, Dahi vadas are ready to serve. Vadas become twice as big after soaking for three hours. 

11. Serve by garnishing with shredded carrots, cilantro, and freshly grated coconut. Just before serving, temper 1 tsp of mustard seeds, three red chilies, and 6-8 curry leaves in 1 Tbsp of hot oil. Pour the tempered mixture onto Dahi vadas

Notes

Urad Dhal must be soaked for just 2 hours, and not more than that; as soaking for long hours can make the batter soggy.

Making the vadas right after the batter is prepared is the way to go. Leaving it for a longer time can make the vadas absorb more oil. The batter stores well in the refrigerator for one day, but the airy, fluffy texture will be lost once fried.

Tastes better with using full fat thick yogurt. Whip the yogurt well before adding all the spices to it.

Vadas are best stored in the refrigerator and stays for two to three days if properly stored. Vadas freezes well and stays fresh for a month in the freezer. The day we plan on making it, it can be taking out an immersed in hot water for 5 minutes and squeeze the water out before adding it into the yogurt mixture.

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Appetizers
  • Method: Cook
  • Cuisine: Indian

Nutrition

  • Serving Size: 2 Vadas with Dahi
  • Calories: 165 Kcal
  • Sugar: 5.95 g
  • Sodium: 265 mg
  • Fat: 8.88 g
  • Saturated Fat: 1.921 g
  • Unsaturated Fat: 5.056 g
  • Trans Fat: 1.653 g
  • Carbohydrates: 16.19 g
  • Fiber: 1.9 g
  • Protein: 5.98 g
  • Cholesterol: 7 mg

Keywords: Dahi vada, Indian chaat, South Indian dahi vada recipe, Indian vegetarian appetizer, Indian street food, dahi vada chaat,

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