Dahi Vada Recipe - Lentil Dumplings in a Sweet and Spicy Yogurt
Dahi Vada’s are a delicious preparation, lentil dumplings dipped in a sweet and savory yogurt and had along with chaat masala, Dhania Pudina Ki Chutney and Khajur Imli ki Chutney. Try it, and we are sure you will love it.In association with Figaro Olive Oil
Dahi Vada’s are a delicious preparation, lentil dumplings dipped in a sweet and savory yogurt and had along with chaat masala, Dhania Pudina Ki Chutney and Khajur Imli ki Chutney. After having tasted recipes made by families and friends from various regions around India, I finally arrived at this simple and yet perfect recipe that has a flawless taste and texture.
You will be pleasantly surprised as you read the recipe that the vada are pan fried in the Aebleskiver Pan as opposed to the traditional method of deep frying. It not only makes it healthy but also super delicious. It’s great for parties as it can be made ahead of time and stored in the refrigerator.
Did You Know: Figaro Pure Olive oil is a great cooking medium. The Monounsaturated fats present in the olive oil is quite resistant to high heat, ensuring the health benefits of Olive Oil are retained even after deep-frying.
Serve a couple of Dahi Vada’s in an individual serving bowl like a dessert bowl.Drizzle half a teaspoon of the Khajur Imli ki Chutney, half a teaspoon of Dhania Pudina Ki Chutney and a little more chaat masala optionally over the Dahi Vada’s for a delicious tasting snack.
Other dahi recipes that might interest you:
Ingredients for Vada
- 1 cup White Urad Dal (Whole)
- Salt , to taste
- Figaro Pure Olive Oil , for pan frying Ingredients for the Yogurt
- 4 cups Hung Curd (Greek Yogurt)
- 1 teaspoon Black Salt (Kala Namak)
- 1 teaspoon Chaat Masala Powder
- 1 teaspoon Cumin powder (Jeera) , roasted and powdered
- 2 teaspoons Sugar , (optional)
- Salt and Pepper , to taste
- Red chilli powder , to taste
- 1/4 cup Sweet Chutney (Date & Tamarind)
- 1/4 cup Green Chutney (Coriander & Mint)
How to make Dahi Vada Recipe - Lentil Dumplings in a Sweet and Spicy Yogurt
To begin making the Dahi Vada Recipe, we have to first soak the urad lentil for 2 hours in 2 cups of water. Grind the lentil with salt adding just enough water to make into a thick and smooth batter.
Preheat the Aebleskiver Pan also known as the Kuzhi Paniyaram pan with a pinch of oil on each cavity. Add a dollop of the lentil batter into each cavity, cover the pan and allow it to steam in medium heat.
You could optionally add a little more oil into each cavity to get a slightly more crispy texture. Once the vada looks steamed from the top, flip the vada over and allow it to turn into a golden brown on both sides. Repeat the above process with the remaining portions of the batter.
Now heat a big broad pot of water; once it has reached the boiling point, turn off heat. Add the pan fried 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. Let the vada’s soak in water for about 5 minutes or until have turned soft. Once all the vada’s are soaked and softened scoop out draining any excess water, without squeezing them.
Set them aside in a serving dish. The process of soaking the vada’s in water makes them soft, fluffy and juicy at the same time making it porous.
Now, whisk the yogurt, black salt, chaat masala, red chilli powder, cumin powder, salt and sugar.
Pour the yogurt mixture evenly over the vada’s, covering them completely. Refrigerate for a couple of hours before serving.
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