Dahi Vada Recipe with Sweet & Spicy Chutney
Introduction:
Dahi Vada is a beloved snack from the South Indian cuisine, offering a delightful combination of crispy, soft lentil fritters soaked in seasoned yogurt and topped with a variety of flavorful chutneys. This dish is a perfect balance of sweet, tangy, and spicy, making it a popular choice for festivals, parties, or casual snacking. The vadas are crispy on the outside and soft on the inside, while the yogurt adds a refreshing contrast, and the chutneys provide the perfect punch.
Whether you’re preparing it for a family gathering or simply enjoying a savory treat, this Dahi Vada recipe will elevate your dining experience with its aromatic flavors and texture.
Ingredients:
| Ingredients | Quantity |
|---|---|
| White Urad Dal (split black lentils) | 1/2 cup, soaked for 4 hours |
| Cooking Soda | 1/4 tsp |
| Salt | As per taste |
| Tamarind Chutney | As needed |
| Red Chili Powder | As per taste |
| Cumin Powder | 1/4 tsp |
| Black Salt or Rock Salt | 1/4 tsp |
| Chaat Masala Powder | A pinch |
Preparation Time:
30 minutes
Cooking Time:
45 minutes
Total Time:
75 minutes
Servings:
4
Cuisine:
South Indian
Course:
Snack
Diet:
Vegetarian
Instructions:
-
Prepare the Urad Dal Mixture:
Start by washing and cleaning the urad dal thoroughly. Once clean, transfer the soaked urad dal to a mixer grinder. Add a pinch of salt and grind it into a smooth paste. For a softer texture, you can add a small amount of water as needed. Once the paste is ready, add the cooking soda and mix it well. -
Shape the Vadas:
Wet your hands with a little water to prevent the mixture from sticking. Take about 2 tablespoons of the urad dal mixture in your hands and shape it into a round ball. Repeat this process for the remaining mixture, forming small round vadas. -
Frying the Vadas:
Heat oil in a deep pan or kadai. Once the oil is hot, gently drop the shaped vadas into the oil. Fry them until they turn golden brown and crispy on the outside. Ensure they cook evenly by turning them occasionally. Once fried, remove the vadas and place them on an absorbent paper to absorb excess oil. -
Soak the Vadas:
Transfer the fried vadas into a bowl of warm water. Let them soak for 30 to 45 minutes to soften. The vadas will absorb some of the water, becoming soft and spongy. -
Assemble the Dahi Vada:
After soaking, gently squeeze out the excess water from each vada. Arrange the soaked vadas on a serving platter. Spoon chilled, whipped yogurt over the vadas until they are well-coated. -
Add the Chutneys and Seasonings:
Drizzle tamarind chutney over the yogurt. Sprinkle red chili powder, cumin powder, black salt, and chaat masala powder on top for added flavor. You can adjust the chutneys and seasonings according to your taste preference. -
Serve and Enjoy:
Serve your delicious Dahi Vadas immediately after garnishing. They are best enjoyed with sides like Jaipuri Potato Onion Vegetable, Ajwain Poori, and a refreshing raita for a complete meal experience.
Pro Tips for the Perfect Dahi Vada:
- Soaking the Dal: Soaking the urad dal for at least 4 hours ensures that it grinds to a smooth paste. For extra softness, you can soak it overnight.
- Crispness: Ensure the oil is hot enough before frying the vadas. This will help them become crispy on the outside while staying soft inside.
- Chutneys: For an authentic taste, use homemade tamarind chutney or sweet chutney. You can also add a bit of mint chutney for an extra zing.
- Customization: Feel free to adjust the seasoning according to your taste. If you prefer a spicier dish, increase the amount of chili powder or add chopped green chilies to the yogurt.
Dahi Vada is a refreshing, tangy, and satisfying snack that beautifully showcases the magic of South Indian flavors. Its perfect blend of crispy fritters soaked in yogurt and complemented by aromatic spices and chutneys makes it a crowd-pleaser every time. Try this recipe and delight in the burst of flavors that each bite offers!
