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indiansnack· 6 servings

Dahi Vada

Dahi Vada
Photo: Amiwins, CC BY-SA 4.0 · wikimedia-commons

Ingredients

  • 1 cup urad dal (split black gram), soaked 4-6 hours
  • 1/4 cup moong dal (split yellow mung), soaked 4-6 hours
  • 1 green chili, finely chopped
  • 1 inch ginger, grated
  • 1 tsp cumin seeds
  • 1/2 tsp asafoetida (hing)
  • Salt to taste
  • Oil for deep frying
  • 3 cups thick yogurt, whisked
  • 1/2 cup water (to adjust yogurt consistency)
  • 1 tsp roasted cumin powder
  • 1 tsp red chili powder
  • 1/2 tsp black salt
  • 2 tbsp tamarind chutney
  • 2 tbsp green coriander chutney
  • 2 tbsp pomegranate seeds
  • 1 tbsp chopped coriander leaves
  • 1/4 cup thin sev (optional)

Instructions

  1. 1Drain soaked dals, blend with green chili, ginger, cumin seeds, asafoetida, and salt to a thick, fluffy batter using minimal water.
  2. 2Whisk batter vigorously for 2-3 minutes until light and airy; test by dropping a pinch in water — it should float.
  3. 3Heat oil in deep kadai over medium heat; drop batter by spoonfuls, fry until golden brown and crisp, drain on paper towels.
  4. 4Soak fried vadas in warm salted water for 15 minutes; gently squeeze each between palms to remove excess water.
  5. 5Whisk yogurt with water, 1/2 tsp salt, and 1/2 tsp roasted cumin powder to pouring consistency.
  6. 6Arrange squeezed vadas in serving dish, pour yogurt evenly to cover completely, chill 30 minutes.
  7. 7Before serving, drizzle tamarind chutney and green chutney over yogurt-soaked vadas.
  8. 8Sprinkle remaining roasted cumin powder, red chili powder, black salt, pomegranate seeds, coriander leaves, and sev.

Source: llm-generated