Refreshing Chaas Dahi Vada: Soft Vadas in Cool Buttermilk

Chaas Dahi Vada Recipe: A Refreshing Buttermilk Twist

Dahi Vada is a popular North Indian snack, known for its soft, spongy vadas soaked in seasoned yogurt. For this unique variation, we add a refreshing touch with a chaas (buttermilk) base, elevating the traditional dish with a zesty and cooling flavor profile. The Chaas Dahi Vada is perfect for hot summer days, offering a burst of flavor with every bite.

Ingredients for Chaas Dahi Vada

Preparation Time: 30 minutes

Cooking Time: 30 minutes

Total Time: 60 minutes

Servings: 6

Cuisine: North Indian

Course: Snack

Diet: Vegetarian

Instructions

Step 1: Soak and Prepare the Vada Batter

1. Begin by soaking the White Urad Dal in 2 cups of water for about 2 hours. Once soaked, drain the water and grind the dal with a pinch of salt, adding just enough water to form a thick, smooth batter. The consistency should resemble cake batter—smooth yet firm.

Step 2: Fry the Vadas
2. Preheat a Kuzhi Paniyaram pan (or a regular non-stick frying pan) and lightly oil each cavity with Figaro Pure Olive Oil.
3. Add a dollop of the prepared vada batter into each cavity. Cover the pan and steam the batter on medium heat for a few minutes until the tops look set. Optionally, add a little more oil to achieve a crispier texture if preferred.
4. Once the vadas are firm and slightly golden on the top, flip them gently to cook both sides until golden brown and crisp. Repeat with the remaining batter portions.

Step 3: Soak the Vadas in Water
5. In a large pot, bring water to a boil, then turn off the heat.
6. Add the fried vadas into the hot water. Don’t overcrowd the pot; give each vada space to expand. Let them soak for 5 minutes, until they are soft and spongy, allowing the water to seep into the vadas.
7. Gently remove the soaked vadas from the water, ensuring you don’t squeeze them—just drain the excess water. Set them aside in a serving dish. The soaking process makes the vadas soft, fluffy, and porous, ideal for absorbing the flavors of the chaas.

Step 4: Prepare the Chaas (Buttermilk)
8. In a mixer grinder, add the curd (yogurt), salt, green chillies, cumin seeds, and mint leaves. Blend the mixture coarsely to create a smooth, thick buttermilk (chaas).
9. Pour the ground yogurt mixture into a large bowl, then add water to achieve a smooth, liquid consistency. Whisk the chaas well, checking for the right balance of salt and seasonings. If necessary, adjust the salt or add sugar for a slight sweetness, depending on your preference.

Step 5: Assemble the Chaas Dahi Vada
10. Once the chaas is ready, add the soaked vadas into the bowl, making sure they are fully submerged in the refreshing buttermilk mixture.
11. Cover the bowl and refrigerate the Chaas Dahi Vada for about 1-2 hours, or until you are ready to serve. This allows the vadas to absorb the chaas flavors, making them juicy and flavorful.

Step 6: Serve and Enjoy
12. When serving, you can garnish the Chaas Dahi Vada with extra mint leaves or a sprinkle of chaat masala powder to add a final layer of freshness and tanginess.
13. Serve chilled as a delightful and cooling snack, perfect for warm afternoons or as a unique addition to any festive spread.

Tips for Best Chaas Dahi Vada

• Make Ahead: You can prepare the vadas a day before and store them in the refrigerator. Just soak them in warm water before adding them to the chaas.
• Adjust the Spice Level: Feel free to increase or decrease the number of green chillies based on your spice tolerance.
• Crispy Texture: For extra crunch, lightly fry the vadas in ghee instead of olive oil.
• Chilled Refreshment: The chaas should be served cold to fully enjoy its refreshing taste.

Nutritional Information (Per Serving)

This Chaas Dahi Vada offers a refreshing take on the beloved Dahi Vada, combining creamy yogurt, aromatic mint, and spicy cumin in a cooling buttermilk base. It’s a perfect dish to beat the summer heat while enjoying a traditional North Indian favorite with a twist!