Dahi Vada Recipe – Crispy Lentil Dumplings in Sweet & Spicy Yogurt

Dahi Vada Recipe – Lentil Dumplings in Sweet and Spicy Yogurt

Description:
Dahi Vada is a beloved North Indian snack consisting of soft lentil dumplings, soaked in a sweet and savory yogurt mix. Served with tangy chaat masala, fresh coriander-mint chutney, and date-tamarind chutney, it’s a flavor-packed dish that strikes the perfect balance between sweet, spicy, and savory. After experimenting with different family recipes from across India, I’ve perfected this simple yet flawless version of Dahi Vada, ensuring an irresistible taste and texture.

Cuisine: North Indian
Course: Snack
Diet: Vegetarian

Ingredients:

For the Vada:

• 1 cup White Urad Dal (Whole)
• Salt, to taste
• Extra Virgin Olive Oil, for pan frying

For the Yogurt Mixture:

• 4 cups Hung Curd (Greek Yogurt)
• 1 tsp Black Salt (Kala Namak)
• 1 tsp Chaat Masala Powder
• 1 tsp Cumin Powder (Jeera), roasted and powdered
• 2 tsp Sugar (optional)
• Salt and Pepper, to taste
• Red Chilli Powder, to taste
• 1/4 cup Sweet Chutney (Date & Tamarind)
• 1/4 cup Green Chutney (Coriander & Mint)

Preparation Time: 30 minutes

Cook Time: 30 minutes

Instructions:

1. Soak the Lentils:
   Begin by soaking the White Urad Dal in 2 cups of water for at least 2 hours. Once soaked, grind the dal with a pinch of salt, adding just enough water to form a thick and smooth batter.

2. Cook the Vada:
   Preheat an Aebleskiver pan (also known as a Kuzhi Paniyaram pan) and lightly oil each cavity. Spoon a dollop of the lentil batter into each cavity and cover the pan. Cook on medium heat until the tops of the vadas appear steamed. Optionally, add a little more oil to each cavity to achieve a crispy exterior. Once the vadas are golden brown on both sides, flip them carefully to cook evenly. Repeat with the remaining batter.

3. Soak the Vada:
   In a large pot, bring water to a boil, then turn off the heat. Gently add the pan-fried vadas to the hot water, ensuring there’s enough space between them, as they will expand. Let the vadas soak for 5 minutes, or until they become soft and fluffy. Do not overcrowd the pot. Once the vadas are soaked, remove them, draining any excess water without squeezing.

4. Prepare the Yogurt:
   Whisk the hung curd (Greek yogurt) along with black salt, chaat masala, cumin powder, red chilli powder, salt, pepper, and sugar (if desired) until smooth.

5. Assemble the Dahi Vada:
   Place the soaked vadas in a serving dish. Pour the prepared yogurt mixture over the vadas, ensuring they are completely covered. Top with sweet chutney (date-tamarind) and green chutney (coriander-mint).

6. Chill and Serve:
   Refrigerate for a couple of hours before serving to allow the flavors to meld together. Serve chilled for a refreshing, delicious snack.

Enjoy this delightful treat, perfect for any occasion!