Crispy Dahi Vada with Sweet & Spicy Tamarind Chutney

Dahi Vada with Sweet & Spicy Chutney Recipe

Dahi Vada is a quintessential South Indian snack that has captured the hearts of many with its delicate balance of flavors—crispy, soft vadas soaked in yogurt and topped with a delightful blend of tangy, sweet, and spicy chutneys. Perfect for parties, family gatherings, or as a special treat, this dish is a perfect blend of textures and tastes that everyone will love.

Ingredients for Dahi Vada:

Preparation Time: 30 minutes

Cooking Time: 45 minutes

Total Time: 75 minutes

Servings: 4

Cuisine: South Indian

Course: Snack

Diet: Vegetarian

Instructions for Dahi Vada:

1. Preparing the Urad Dal:
   Begin by washing and draining the urad dal thoroughly. Grind the soaked urad dal and salt together in a mixer or food processor. Grind it into a coarse paste without adding water. If the paste isn’t grinding smoothly, add a small amount of water just to help the process along. The consistency should be thick but smooth.

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2. Whisking the Batter:
   Add the cooking soda to the ground dal paste and mix it in well. Whisk the batter for about 3-4 minutes to make it light and fluffy. This step is key to achieving soft and airy vadas.

3. Frying the Vadas:
   Heat enough oil in a deep frying pan (kadai) over medium heat to submerge the vadas. Wet your hands and take about 2 tablespoons of the batter in your palm. Shape it into a small circle. Carefully slide the vadas into the hot oil and fry them on a slow flame. Fry the vadas for around 8 minutes, turning them occasionally to ensure even cooking. They should turn golden brown. Avoid frying on high heat, as it will cook the outside quickly while leaving the inside raw.

4. Draining the Vadas:
   Once the vadas are golden brown and crisp, remove them from the oil and drain them on absorbent paper to remove excess oil.

5. Soaking the Vadas:
   Soak the deep-fried vadas in water for about 45 minutes. This will soften them and help them absorb the yogurt and chutneys better.

6. Assembling the Dahi Vada:
   After soaking, gently squeeze out the excess water from the vadas. Place them on a serving dish and top them with beaten curd (yogurt). Be sure to evenly coat the vadas with the yogurt.

7. Garnishing:
   Sprinkle red chilli powder, cumin powder, black salt, and chaat masala over the yogurt-covered vadas. You can adjust the quantity of spices to your liking. Finally, drizzle sweet date and tamarind chutney generously over the vadas for that perfect balance of tangy and sweet.

8. Serving:
   Serve the Dahi Vada immediately as a snack or as part of a larger meal. It pairs wonderfully with a party meal, such as Punjabi Chana Masala, Whole Wheat Onion Stuffed Kulcha, and a refreshing Carrot Cucumber Tomato Salad with Lemon and Coriander.

Tips for Perfect Dahi Vada:

• Consistency of Batter: Make sure the batter is thick but not too dense. If it’s too thick, the vadas will be hard; if it’s too thin, they won’t hold their shape while frying.
• Soaking Time: Don’t skip the soaking time for the vadas. Soaking makes them absorb the curd and chutneys better, giving you that melt-in-your-mouth texture.
• Frying Tip: Fry the vadas on medium-low heat for best results. Frying them on high heat may cause them to be crispy on the outside but raw inside.
• Customization: Feel free to adjust the spice levels based on your preference. You can add extra tang with tamarind chutney or a kick of heat with additional red chilli powder.

Nutritional Information (per serving):

Dahi Vada with Sweet & Spicy Chutney is a delightful dish that brings together a perfect blend of flavors and textures. Whether you’re hosting a party or enjoying a quiet family meal, this dish will surely be a hit. The crispy vadas soaked in cooling yogurt, paired with the sweet-tangy chutney and a sprinkle of spices, is a combination that no one can resist!