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https://www.lifestylefood.com.au/recipes/12321/dahi-vada

LifestyleFOOD.com.au

Dahi Vada

Dahi Vada can just as easily be a main dish on a hot day as it can be the perfect accompaniment to other meat or vegetable dishes on a special occassion. You can also eat it as a snack!

Ingredients

  • • 1 1/2 cups Urad Daal without skin (black lentils)

  • • Salt to taste

  • • 2" piece of ginger grated

  • • 2 green chillies chopped very fine

  • • Vegetable/ canola/ sunflower oil for deep frying

  • • 3 cups thick fresh yoghurt (should not be sour)

  • • Red chilli powder to taste

  • • 1 tbsp chaat masala

  • • 2 tsps cumin seeds roasted gently and ground into a fine powder

  • • 1 1/2 tsp sugar

  • • Chopped corainder leaves to garnish

Method

  • 1.

    • Soak the urad daal in a bowl of water overnight. Grind it into a paste the next morning. Do not add any water while grinding.

  • 2.

    • Add the green chillies and ginger to this paste.

  • 3.

    • Mix 1 cup of yoghurt with 2 cups of water and salt to taste. Keep aside.

  • 4.

    • In another bowl mix the remaining yoghurt with the red chilli powder, chaat masala, cumin powder, sugar and salt to taste. Mix well. Keep aside.

  • 5.

    • Heat oil for deep frying on a medium flame. Grease your palms with oil and put 1 tbsp of the lentil mix in your palm. Make into a donut shape (these are the vadas).

  • 6.

    • Slide each vada into the hot oil and fry till light golden. Drain and put immediately into the yoghurt/water mix. Allow to soak for 2-3 minutes.

  • 7.

    • Remove from the yoghurt/water mix and press gently between your palms. Arrange these vadas in a deep platter as you prepare them.

  • 8.

    • When all urad daal paste is used up and the the vadas are done as above and in the platter, pour the thick yoghurt mix over them to cover completely.

  • 9.

    • Garnish with chopped coriander leaves and chill in the refrigerator for a few hours before serving.

Notes

• To serve, put 1 or 2 Dahi Vadas in a plate and garnish with Tamarind Chutney and green Mint-coriander Chutney.

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