The Dahi Vada Recipe is among the tastiest and most loved snacks for people of all ages across the country of India. This scrumptious round-shaped and boiled lentil-based dish is garnished with yogurt dip, sweet and spicy chutneys and finally decorated with spices and herbs. Dahi Vada is best suited for any special occasion or festival, a get-together gathering or simply to beat the summer heat as a Raita or a chilled dessert.
What Makes the Dahi Vada Recipe Special?
The Dahi Vada Recipe is much appreciated for its soft and spongy texture and a flavor burst feeling. The vadas are from lentil dumplings prepared with urad dal (split black gram) soaked and then ground to a fine paste and then fried in hot oil to be golden brown. Translucent and crispy vadas are removed, washed in water to get soft, and then dipped into thick rich yogurt. The yogurt which has been seasoned with a pinch of salt and a little bit of sugar makes the dish richer in taste and the sensation caused by the crispy vadas is balanced by the coolness of the yogurt.
The garnishing of the Dahi Vada Recipe is probably what makes it stand out from the rest. It is usually served with tamarind chutney, green chutney made of coriander and mint, powdered roasted cumin, and red food color of chili. These toppings put extra depth of flavor, As a result, every bite you take, is a mouthful full of enjoyment. The ingredients that are added just before serving are fresh coriander leaves, sev, which is chickpea noodles, and for an aesthetic touch the pomegranate seeds.
Perfect for Every Occasion
This Dahi Vada recipe is also very flexible, and one can use this dish on almost any occasion. It forms an indispensable part of the festival feast especially during occasions such as Holi and Diwali when it is taken as a starter. It is also a food that many people prefer to snack on, when it is hot, during one of the warm summer periods. My guests and family members always enjoy it as an appetizer or as a stand-alone snack while accompanied by Tamarind chutney.
Easy to Prepare Dahi Vada Recipe
However, the Dahi Vada Recipe might seem complicated if one glances over it but in actuality, it is not very difficult provided one plans it well. Preparing the lentil vadas does not need many items and the ones that are needed are urad dal, cumin seeds, ginger, and green chilies. After the dal the over night it is ground into a batter and deep-fried into the desired vadas. It is the process of soaking that makes the final dish tender which is more of a sponge-like texture that everyone loves.
The yogurt, which is utilized in the Dahi Vada Recipe should be fresh and the whisked yogurt should form a smooth surface to the vadas. A pinch of salt and a spoon full of sugar is mixed with the yogurt to balance the tangy flavors of the chutneys.
A Healthy and Flavorful Choice
Although the Dahi Vada Recipe is a kind of fried snack, it is quite healthy for your body, most especially when consumed with yogurt. Urad dal is a great source of protein and it has a good amount of fiber content, so people willing to incorporate healthy foods in their diet can prefer having urad dal. The yogurt adds good bacteria which are part of the gut bacteria while the spices include cumin powder and red chili powder which has loads of antioxidant and anti-inflammatory agents.
Try More Recipe:- Ultimate Kadhi Pakora Recipe: Authentic Indian Flavor
Soft and Fluffy Dahi Vada Recipe – Tips for the Perfect Vadas
Description
Dahi Vada is an Indian recipe which is round-shaped soft lentil dumplings which is prepared by soaking yogurt and garnished with chutneys and spices on top of it. This roasted and mouthwatering delicacy is usually taken in events such as festivals, and parties, or as a first-taster due to its sweet sour spicy nature.
Ingredients
For the Vada (Lentil Dumplings):
For the Dahi (Yogurt Mixture):
For Garnishing:
Optional Ingredients:
Instructions
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Prepare the Vada Batter:
Wash and soak the urad dal in water for 4-5 hours or overnight.
Drain the soaked dal and grind it to a smooth, thick batter using minimal water.
Add cumin seeds, chopped ginger, green chilies, asafoetida, and salt to the batter. Mix well until light and fluffy.
-
Fry the Vadas:
Heat oil in a deep frying pan over medium heat.
Wet your hands, take a small portion of the batter, and shape it into small round balls (or use a spoon).
Carefully drop the vadas into the hot oil and fry until golden brown and crisp on all sides. Remove and place them on paper towels to drain excess oil.
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Soak the Vadas:
In a large bowl, fill water and add a pinch of salt. Soak the fried vadas in this water for about 15-20 minutes until they become soft and spongy.
Gently squeeze out the excess water from the soaked vadas without breaking them.
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Prepare the Yogurt Mixture:
In a separate bowl, whisk the yogurt until smooth.
Add salt and sugar to the yogurt and mix well. Adjust the seasoning to taste.
-
Assemble the Dahi Vada:
Place the soaked and squeezed vadas in a serving dish.
Pour the whisked yogurt evenly over the vadas, covering them completely.
Drizzle tamarind chutney and green chutney on top.
Sprinkle roasted cumin powder and red chili powder for extra flavor.
-
Garnish and Serve:
Garnish the Dahi Vada with fresh coriander leaves, sev, and pomegranate seeds.
Let it sit for a few minutes to absorb the flavors, then serve chilled or at room temperature.
Servings 50
- Amount Per Serving
- Calories 120kcal
- % Daily Value *
- Total Fat 3g5%
- Saturated Fat 1g5%
- Cholesterol 2mg1%
- Sodium 78mg4%
- Potassium 35mg1%
- Total Carbohydrate 7g3%
- Dietary Fiber 1g4%
- Sugars 4g
- Protein 2g4%
- Vitamin A 60 IU
- Vitamin C 2 mg
- Calcium 20 mg
- Iron 1 mg
- Phosphorus 15 mg
- Magnesium 1 mmol
- Zinc 1 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Soaking the vadas in water before adding them to yogurt helps keep them soft and spongy.
