Dahi Vada Recipe (Authentic North Indian Recipe)

Dahi Vada Recipe (Authentic North Indian Recipe)

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Dahi Vada, a delightful snack, brings together all your favorite flavors and textures in one scrumptious dish. It features fluffy, tender, tangy, and sweet lentil dumpling fritters, homemade and fried to perfection. These dumplings are then immersed in creamy whipped yogurt and garnished with a delectable combination of spicy and sweet chutneys.
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Prep Time 8 hours
Cook Time 45 minutes
Total Time 8 hours 45 minutes
Course Breakfast
Cuisine Indian
Servings 60
Calories 44 kcal

Ingredients
  

For Vada Batter

  • 1 cup urad dal (heaped) – 200 grams
  • ½ teaspoon chopped green chili or serrano or thai chili or 1 green chilli
  • 1 teaspoon chopped ginger or 1 inch ginger
  • 1 teaspoon cumin seeds
  • 1 pinch asafoetida (hing)
  • ¼ to ½ cup water or add as needed
  • 1 tablespoon raisins – chopped
  • 12 to 15 cashews – chopped
  • salt as required – or ⅔ teaspoon food grade edible rock salt (sendha namak)

Other Ingredients

  • 2.5 cups Curd (yogurt) – chilled
  • ½ to 1 teaspoon chaat masala or as required
  • ¼ to ½ teaspoon red chili powder or cayenne, add as needed
  • 1 teaspoon roasted cumin powder
  • black salt – add as required, optional
  • ¼ cup pomegranate arils – optional
  • 2 tablespoons  chopped coriander leaves (cilantro)

For Tamarind Chutney

  • ½ cup tamarind – tightly packed (seedless)
  • 1.75 cups water
  • ½ teaspoon ginger powder (saunth)
  • 1 pinch asafoetida (hing)
  • ½ teaspoon cumin seeds
  • ¼ teaspoon red chili powder or cayenne
  • 7 to 8 tablespoons jaggery or sugar, add as required – adjust as per your taste
  • rock salt (edible and food grade) or black salt or regular salt as required
  • 1 teaspoon oil

For Coriander Chutney

  • 2 cups coriander leaves (cilantro)
  • ½ to 1 teaspoon dry mango powder or 1 to 1.5 teaspoons dried pomegranate seeds
  • ½ teaspoon chopped garlic or 1 to 2 small to medium garlic cloves
  • 1 teaspoon chopped green chillies or serrano pepper
  • ½ teaspoon cumin seeds or cumin powder
  • salt as needed
  • 2 to 3 tablespoons water or as required

Instructions
 

Making Sweet Chutney

  • Soak tamarind in water overnight or for 4 to 5 hours in a small bowl or pan.
  • With your hands, squeeze the pulp from the tamarind in the same bowl or pan. Strain the pulp and set aside.
  • Heat oil in a small pan. Lower the heat and add cumin seeds and let them crackle.
  • Add ginger powder, red chili powder, asafoetida.
  • Stir and add the strained tamarind pulp. Cook for 2 to 3 mins.
  • Add the jaggery and salt and simmer for 4 to 5 mins more on low to medium-low heat. The mixture would thicken. Let the tamarind chutney mixture cool.
  • When cooled, store the tamarind chutney in an air-tight dry jar or container.

Making Green Coriander Chutney

  • Blend or grind all the ingredients mentioned under the green chutney list with water.
  • Remove and set aside in a small bowl.

Making Batter

  • First pick and then rinse the lentils for 3 to 4 times in water.
  • Soak the lentils in enough water overnight or for 4 to 5 hours.
  • Drain all the water and add the lentils in a blender or mixer-grinder.
  • Add chopped green chilies, chopped ginger, cumin seeds, asafoetida and salt.
  • Add water in parts and grind to a smooth thick or medium-thick flowing batter.
  • Take the ground batter in a bowl. Stir the batter briskly for a couple of minutes. This aerates the batter making it more light and fluffy.
  • Add the chopped raisins and cashews. Combine well and set aside.

Deep Frying Vada

  • Heat a kadai or pan with oil for deep frying.
  • When the oil becomes medium hot, add spoonfuls of the batter in the oil.
  • Don’t be in a hurry to turn them.
  • When you see the vada becoming pale golden from the base and sides, you can turn them.
  • Fry the vada until they become golden and crisp. Place on paper towels.

Making Dahi Vada

  • In another bowl take water. Wait for 2 to 3 minutes and while the vada are still hot, place the vada in the water. Soak for 12 to 15 minutes.
  • The vada will release some of the oil and absorb water increasing a bit in size with a color change.
  • Take each vada and flatten and press between your palms to remove the water.
  • Place these vada in a serving bowl or tray.
  • Whisk curd (yogurt) until smooth. Pour the curd over the vada evenly all over covering them.
  • Top with the green chutney and tamarind chutney as needed.
  • Sprinkle a few pinches of red chili powder or cayenne, roasted cumin powder, chaat masala and black salt.
  • Garnish with pomegranate arils and coriander leaves.

Serving Suggestions

  • Serve dahi vada straightway. Or you can refrigerate for a couple of hours before serving.

Storage

  • Wrap the dish in plastic cling wrap or transfer to a container with a lid, and keep leftover dahi vada in the refrigerator overnight or for a day only. Any longer and the taste of the yogurt changes.
  • The lentil dumplings can be made in advance and frozen before assembling the complete dish. Make the fritters per the recipe instructions, soak in water, and thoroughly squeeze out the water.
  • Then place in an airtight container and keep in the freezer for up to 1 to 2 months. Defrost overnight in the fridge, and then continue making the complete dahi vada recipe.

Nutrition

Calories: 44kcalCarbohydrates: 5gProtein: 1gFat: 2gSaturated Fat: 1gCholesterol: 1mgSodium: 75mgPotassium: 32mgFiber: 1gSugar: 3gVitamin A: 53IUVitamin C: 1mgCalcium: 18mgIron: 1mg
Keyword Dahi Vada Recipe (Authentic North Indian Recipe)
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