45 minutes – 1 hour
Dahi vada is a snack that falls into the category of chaats, having its origins in the Indian Subcontinent and is widely popular throughout South Asia. One of the Interesting facts is that the recipe for Dahi vada (as kshiravata) is mentioned in a 12th Century encyclopedia known as Manasollasa. Descriptions of the dahi vada recipe were also found in literature from 500 B.C.
Dahi vada is known by different names across different parts of the country. In Mumbai, it is known as dahi vade; it is called dahi Bhalla by the Punjabis, thayir vadai in Chennai, thairu vadas in Kerala, perugu vada in Hyderabad, Mosaru vade in Bangalore, and doi bora in Kolkata.
Dahi vada is often made for special occasions and festivals but can also be enjoyed anytime for a party snack or appetiser. So, follow this dahi vada recipe to make homemade dahi vada easily.
Cuisine and Course:
Occasion Snack, Popular in North India
Urad dal: 2 cups
Yoghurt 5-6 cups
Red chilli powder: 1 teaspoon
Asafoetida: a pinch
Oil for frying
Salt to taste
Rock salt:1 teaspoon
Mint Chutney for taste
Sweet date along with tamarind chutney for taste
Cumin Powder roasted: 2 teaspoons
Fresh coriander leaves chopped: 2 tablespoons
Ginger: 1 piece cut like thin strips
Green chillies: 2 chopped
- How to prepare Dahi Vada
- To prepare Dahi Vada, try to make use of fresh dahi. You can use yoghurt brought from a store but make sure to thin it down like homemade yoghurt.
- Add 1.5 cups of urad dal to a bowl.
- Pour water into the bowl and wash the urad dal until it’s clean. Soak the dal in three cups of cold water overnight. Proper soaking will help the batter to fluff up while grinding.
- Drain urad dal and put it in a blender. Grind dal to a smooth paste and whisk half a teaspoon of salt, half a teaspoon of red chilli powder, raisins, and asafetida into the batter
- Keep it blending till the blatter is fluffy also adding 1 tablespoon of chilled water every time or when required. Do not pour more water as it may turn liquid. If by mistake the batter turns liquid add some rice flour and mix it.
- Put the batter into a bowl and stir it well in one direction for 60 to 90 seconds to ventilate. By incorporating air into the batter, vadas become fluffy, light, and cooked well.
- Place a bowl half-filled with water to soak the fried balls. Remember to add half a teaspoon of salt.
- Put oil on a medium flame in Kadai for frying. When the oil is hot enough, drop small amounts of batter in the hot oil either using your finger or a tablespoon.
- Fill the Kadai with as many vadas as possible. The batter will instantly puff up the vadas after adding to hot oil.
- When the vadas become light golden, stir them and continue to fry on medium heat.
- Remove them from oil when the vadas become dark golden and are crispy. Drain them on a tissue first.
- Put the fried vadas in the bowl of water set aside earlier for 15-20 minutes, till then. You can fry the next vadas; the soaked vadas will become large as they absorb the water.
- Remove vada from the water by gently squeezing the vadas by your palms one by one, thereby removing the excess water. Remember to handle them gently; otherwise, they would break.
- Keep the vadas in the fridge for at least 1.5 hours; till that time, pour the yoghurt into the bowl and add rock salt and salt for taste.
- Serving of Dahi Vada
- Place vadas on a plate and add yoghurt to the plate with vadas. Sprinkle chilli powder; also sprinkle it with roasted cumin powder. Serve immediately by garnishing with coriander, ginger, and chopped green chillies.
- You can add sweeteners like honey or sugar for a sweet dahi vada recipe.
- In a dahi vada chutney recipe, serve with the chutney.
Now you can easily make the Dahi Vada recipe at your home. Surprise your family by making this mouth-watering snack. Dahi vada homemade recipe is sure to melt everyone’s heart.