Dahi Vada recipe: Soft, fluffy, and irresistibly delicious!

New Delhi: If there’s one dish that has absolutely no haters, it’s Dahi Vada. This creamy, indulgent delicacy is made with yoghurt (dahi) and deep-fried lentil fritters (vadas). A hugely popular dish across India, it is especially loved in the northern regions. The soft, fluffy vadas melt in your mouth with every bite!

While Dahi Vada is traditionally prepared during festivals and special occasions, it also makes for a fantastic party appetiser or snack. To elevate its flavours, it is often paired with green chutney and tamarind chutney, adding an extra layer of deliciousness.

Want to try making it at home? Follow this simple recipe to create a truly indulgent Dahi Vada in just a few easy steps. Experience the perfect balance of sour, sweet, savoury, and spicy flavours in every bite!

Dahi Vada Recipe

Make creamy, delicious Dahi Vada at home in just a few simple steps! Whether you’re hosting a dinner, celebrating a special occasion, or marking a festival, this dish is sure to be a crowd-pleaser.

Ingredients for Dahi Vada

For the vadas:

1 cup urad dal (heaped) – 200g
½ teaspoon chopped green chilli (serrano or Thai chilli)
1 teaspoon chopped ginger (or 1-inch piece)
1 teaspoon cumin seeds
1 pinch asafoetida (hing)
¼ to ½ cup water (as needed)
1 tablespoon raisins – chopped
2 to 15 cashews – chopped
Salt to taste (or ⅔ teaspoon food-grade edible rock salt, sendha namak)

Other ingredients:

2.5 cups chilled yoghurt (curd)
½ to 1 teaspoon chaat masala (adjust to taste)
¼ to ½ teaspoon red chilli powder (or cayenne, as needed)
1 teaspoon roasted cumin powder
Black salt – as required (optional)
¼ cup pomegranate arils (optional)
2 tablespoons chopped coriander leaves (cilantro)

How to Make Dahi Vada

Prep Time: 8 hours | Cook Time: 45 minutes | Total Time: 8 hours 45 minutes | Serves: 3 to 5

Follow these steps carefully to get the most scrumptious Dahi Vadas!

Step 1: Preparing the Batter

Sort through the lentils and rinse them 3 to 4 times with water.
Soak the lentils in plenty of water overnight or for at least 4 to 5 hours.
Drain the water and transfer the lentils to a blender or mixer grinder.
Add the chopped green chillies, chopped ginger, cumin seeds, asafoetida, and salt.
Gradually add water and grind to a smooth, thick, or medium-thick batter.
Transfer the batter to a bowl and whisk briskly for a couple of minutes. This aerates the batter, making the vadas lighter and fluffier.
Mix in the chopped raisins and cashews. Set aside.

Step 2: Frying the Vadas

Heat oil in a kadai or deep pan over medium heat.
Carefully drop spoonfuls of the batter into the hot oil.
Allow the vadas to cook until they turn pale golden at the base and sides. Do not turn them too early.
Flip and fry until they are crisp and golden brown.
Remove and place on paper towels to absorb excess oil.

Step 3: Assembling the Dahi Vada

In a bowl, take some water and soak the hot vadas for 12 to 15 minutes.
The vadas will release some oil, absorb water, and slightly increase in size while changing colour.
Gently press each vada between your palms to remove excess water.
Arrange the vadas in a serving dish.
Whisk the yoghurt until smooth and pour it evenly over the vadas.
Drizzle with green chutney and tamarind chutney as per taste.
Sprinkle red chilli powder, roasted cumin powder, chaat masala, and black salt.
Garnish with pomegranate arils and coriander leaves.

Calories in Dahi Vada

Each piece of Dahi Vada contains approximately 73 kcal.

Your mouth-watering Dahi Vadas are ready to be devoured! Serve them fresh to your guests, and get ready for endless compliments. For an even more refreshing experience, refrigerate for a couple of hours before serving.

Make the perfect Dahi Vada at home! This soft, fluffy, and flavourful dish is a must-try, packed with creamy yogurt, crispy vadas, and aromatic spices. Food & Drink Lifestyle News -Fashion Trends, Beauty Tips, Celebrity Party News, Relationship advice, Travel and Food Tips