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Dahi Vada – Indian Appetizer Recipe



Dahi Vada – Indian Appetizer Recipe
 
Author:
Recipe type: Appetiser
Cuisine: Indian
Serves: 8
Prep time:
Cook time:
Total time:
 
Dahi Vada are dumplings made from split black gram beans (urad daal) and soaked in a yogurt sauce. Sweet, tangy and spicy toppings such as tamarind chutney, coriander chutney, red chili powder, etc are layered on to make dahi vada a super delicious appetizer or chaat item.
Ingredients
  • Split Black Gram (Urad daal) – 1 cup
  • Water – little over ½ cup for grinding
  • Roasted Cumin Powder – ¼ tsp for the batter
  • Salt – to taste
  • Oil – for deep frying
  • Yogurt – 2 cups, well beaten
  • Water or Milk to thin yogurt – as needed
  • Chaat Masala – to taste, for garnishing
  • Roasted Cumin Powder – to taste, for garnishing
  • Red Chili Powder – to taste, for garnishing
  • Green Chutney – to taste, for garnishing
  • Tamarind Chutney – to taste, for garnishing
  • Cilantro/Coriander – finely chopped, for garnishing
Instructions
  1. Soak Urad Daal for minimum of 6 hrs or overnight if possible.
  2. Drain off all of the water and grind daal in a blender using very little water.
  3. Remove batter into a bowl and add Salt and Roasted Cumin Powder.
  4. Whip the batter with a spoon to make it light and fluffy.
  5. Heat Oil on medium heat.
  6. To make the vadas, wet you hand and scoop up a small portion of batter in your hand.
  7. Using your thumb, make a small hole in the center of the batter.
  8. Gently flip the batter into the hot oil. Repeat process for all the batter.
  9. Allow the vada to cook until golden brown on one side and then flip to the other side and cook again.
  10. Remove the vada onto a paper towel lined plate and let them cool for a few minutes.
  11. Take a medium bowl filled with water and add a little salt to it.
  12. Drop the cooled vada into the water and allow them to soak for 15-20 minutes.
  13. Remove vada and gently press them in your palms to squeeze out the water.
  14. Place squeezed vada into a serving platter or dish.
  15. Add enough water (or milk if your yogurt is sour) to yogurt to make it pouring consistency.
  16. Pour yogurt over the vada to completely coat and submerge them.
  17. Sprinkle Chaat Masala, Roasted Cumin Powder, Red Chili Powder to taste over the yogurt.
  18. Top with Coriander or Mint Chutney and Tamarind Chutney.
  19. Garnish with chopped cilantro/coriander leaves.
  20. Chill in the refrigerator until ready to serve.



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