A very popular dish all over India and each region in India as its own recipe for making these Vada’s. In the Southern India coconut is added to the yogurt mixture along with some green chillies and seasoned with mustard seeds and curry leaves. In the North, it’s a very popular street food, garnished with Date and Green Chutney

An ever popular recipe which can be made 1 day ahead in time and served along with the main course or for a chaat/ tea party. So go ahead and indulge in these simply delicious savory and sweetened lentil dumplings in yogurt.

• 1 cup urad dal soaked for 2 hours
• Oil for deep frying
• Salt to taste

Ingredients for the Dahi

• 4 cups fresh yogurt
• 1 teaspoon Black Salt (Kala Namak)
• 1 teaspoon Chaat Masala
• 1 teaspoon freshly roasted and powdered cumin powder
• 2 teaspoons sugar
• Salt and Red chilli powder to taste
• Date and Tamarind Chutney for garnishing
• Green CHutney for garnishing
• Finely chopped coriander leaves for garnishing

Method

Grind the urad dal with salt adding just enough water to make into a thick and smooth paste.

Heat oil in a frying pan/deep fryer. Once the oil is hot; using a scoop spoon, spoon the batter into the hot oil. Deep fry on medium heat until golden brown, gently turning the vada’s while they are getting fried in the oil. (Depending on the size of your pan – you could add about 4-5 Vada’s and deep fry them together.

The Vada’s once fried will come out to be lemon sized. They increase in size while frying due to the fluffy nature of the urad dal.

Once all the Vada’s are fried, keep them aside.

Now heat a big broad pot of water; once hot turn off heat. Add the Vada’s to the hot water. Don’t add too many at a time. Give enough space for the Vada’s to breathe, as they tend to expand more in water.

Keep in water for about 5 minutes or until they are soaked. Take the Vada’s out and very gently squeeze them to take the excess water out. Don’t squeeze them too much to make them flat. Once all the Vada’s are soaked, set them aside. Soaking the Vada’s in water makes them soft and fluffy and juicy, they also tend to absorb the yogurt well when soaked in them.

Now, whisk the yogurt, black salt, chaat masala, red chilli powder, cumin powder, salt and sugar.

Place the Vada’s in a serving bowl and pour the yogurt mixture evenly over the Vada’s, covering them completely. Refrigerate until serving.

Serving Suggestions

Serve a couple of Vada’s in a bowl/serving plate, drizzle some Date and Tamarind Chutney and Green Chutney and garnish with coriander leaves.

Alternatively place the Vada’ s in a serving bowl as shown in the picture and keep the Chutneys as an accompaniment for guests to help themselves.