Dahi Vada Recipe

  Dahi Vada Recipe (Authentic      North Indian Recipe)

Dahi Vada is a popular Indian snack made from lentil dumplings soaked in spiced yogurt and topped with various chutneys and spices. Here's a traditional recipe for preparing Dahi Vada:

Ingredients:

For Vadas (Dumplings):

• 1 cup urad dal (skinned black gram lentils)
• 1-2 green chilies (chopped)
• 1 inch piece of ginger (grated)
• Salt to taste
• Oil for deep frying

For Yogurt Mixture:

• 2 cups thick yogurt (curd)
• 1/2 cup water (adjust to desired consistency)
• Salt to taste
• 1/2 teaspoon roasted cumin powder
• 1/2 teaspoon red chili powder (optional)

For Tempering:

• 1 tablespoon oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• A pinch of asafoetida (hing)
• Few curry leaves

For Garnish:

• Tamarind chutney
• Green chutney
• Roasted cumin powder
• Red chili powder
• Chopped cilantro (coriander leaves)

Instructions:

1. Prepare the Vadas:

1. Wash and soak urad dal in water for 4-6 hours or overnight.
2. Drain the dal and grind it into a smooth paste using very little water. The batter should be thick.
3. Add chopped green chilies, grated ginger, and salt to the batter. Mix well.
4. Heat oil in a deep frying pan over medium heat.
5. Wet your hands with water and take a small portion of the batter. Flatten it slightly and carefully slide it into the hot oil.
6. Fry the vadas until they turn golden brown and crispy on all sides.
7. Remove the vadas from oil and drain excess oil on paper towels.

2. Prepare Yogurt Mixture:

1. Whisk the yogurt with water until smooth. Add salt, roasted cumin powder, and red chili powder (if using). Mix well.

3. Assemble Dahi Vadas:

1. Soak the fried vadas in lukewarm water for about 15-20 minutes until they become soft.
2. Squeeze out the water gently from each vada by pressing between your palms.
3. Arrange the squeezed vadas in a serving dish.
4. Pour the prepared yogurt mixture evenly over the vadas, covering them completely.

4. Prepare Tempering:

1. Heat oil in a small pan for tempering.
2. Add mustard seeds and let them splutter.
3. Add cumin seeds, asafoetida, and curry leaves. Fry for a few seconds until fragrant.
4. Pour this tempering over the yogurt-covered vadas.

5. Garnish and Serve:

1. Drizzle tamarind chutney and green chutney over the dahi vadas.
2. Sprinkle roasted cumin powder, red chili powder, and chopped cilantro on top.
3. Refrigerate for 1-2 hours before serving to allow flavors to meld.

6. Serve chilled as a delightful snack or appetizer.

Enjoy your homemade Dahi Vadas with their tangy yogurt and flavorful toppings!