Dahi Vada

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 Ingredients-

For Making Vada - Makes About 35-38 Small Vada

  • 1 cup urad dal
  • 1 green chili - chopped
  • ½ inch ginger - chopped
  • 1 teaspoon cumin seeds
  • 1 pinch asafoetida (hing)
  • 3 tablespoon water for grinding the batter or as required
  • ½ tablespoon raisins
  • 8 to 9 cashews - chopped
  • salt as required - i added ⅔ teaspoon rock salt (sendha namak)

Other Ingredients

  • 2 to 2.25 cups curd (yogurt) - i made homemade curd made from 500 ml organic milk
  • ½ to 1 teaspoon chaat masala or as required
  • ¼ to ½ teaspoon red chili powder or as required
  • 1 teaspoon roasted cumin powder
  • black salt or regular salt as required

For Tamarind Chutney

  • ½ cup seedless tamarind - tightly packed
  • 1.75 cups water
  • ½ teaspoon ginger powder (saunth)
  • 1 pinch asafoetida (hing)
  • ½ teaspoon cumin seeds
  • ¼ teaspoon red chili powder
  • 7 to 8 tablespoon jaggery or as required - adjust as per your taste
  • rock salt or black salt or regular salt as required
  • 1 teaspoon oil

For Green Chutney

  • 2 cups coriander leaves (cilantro leaves)
  • 1 or 1.5 teaspoon anardana (dry pomegranate seeds) or ½ to 1 teaspoon amchur powder (dry mango powder)
  • ½ tablespoon chopped onion (optional)
  • 1 or 2 garlic cloves
  • salt as required
  • water as required

How to make dahi vada

1. Soak the urad dal overnight or for at least 4-5 hours. Drain them.

2. Grind the urad dal, green chilies, ginger, cumin and asafoetida with little water to a smooth fluffy batter.

3. Take the ground batter in a bowl. Stir in chopped raisins & cashews. Optional ingredients and you can just skip them if you want.

4. Briskly & vigorously stir the batter for a minute or two with a spoon or spatula. This makes the batter more fluffy and light. As a result, you get softer and porous vada. A pic showing the consistency of the batter. Add salt also.

Preparing vada

5. Heat oil for deep frying. Either drop the batter with your hands or with a spoon in medium hot oil. Fry the vada in batches till crisp and golden.

6. Drain the vada on paper towels. 

7. When they are still warm, add the vada in water (at room temperature) and let them soak for 18-20 minutes.

8. You can see from the pic, that the vada has increased a bit in size as well as their color has changed.

9. Press each soaked vada between your palms to remove water. Gently press or else you might end up breaking them.

10. Press all the soaked vada this way and keep them aside in a plate.

11. Beat the chilled curd/yogurt till smooth.

Making dahi vada

12. In a large serving bowl, arrange the vada.

13. Pour the beaten curd. 

14. Pour the green chutney and sweet tamarind chutney. 

15. Sprinkle with red chili powder, roasted cumin powder, chaat masala and black salt.

16. Garnish with coriander leaves & then Serve dahi vada immediately or you can refrigerate and then serve them.


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