Dahi Vada | How to make Dahi Vada

By lavanya   |  30th Jun 2016  |  
4.0 from 1 review Rate It!
  • Dahi Vada, How to make Dahi Vada
Dahi Vadaby lavanya
  • Prep Time

    30

    mins
  • Cook Time

    15

    mins
  • Serves

    4

    People

13

1





About Dahi Vada

A mouth-watering recipe with the perfect amalgam of the softness and crispiness.

Dahi Vada is delicious and authentic dish. Dahi Vada by lavanya is a great option when you want something interesting to eat at home. Restaurant style Dahi Vada is liked by most people . The preparation time of this recipe is 30 minutes and it takes 15 minutes to cook it properly. Dahi Vada is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Dahi Vada. Dahi Vada is an amazing dish which is perfectly appropriate for any occasion. Dahi Vada is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Dahi Vada at your home.

Dahi Vada

Ingredients to make Dahi Vada

  • Whole urad dal - 1 cup
  • Yogurt - 2 cup, thick curd
  • Green chillies (finely minced) - 2
  • Ginger (finely minced) - 1"
  • Carrot (grated) - 2 tbsps
  • Fresh coriander leaves (finely minced) - 2 tbsps
  • Salt to taste
  • Oil for Deep frying
  • Mustard seeds - 1/2 tsp
  • Cumin seeds - 1/2 tsp
  • Red chilies 2
  • Split gram dal - 1 tsp (Urad dal)
  • Asafoetida/Hing a pinch
  • Curry Leaves - 1 sprig
  • Oil - 2 tsps

How to make Dahi Vada

  1. Soak whole black gram dal in water for 2 hours.
  2. Strain the water and grind the dal to a paste sprinkling very little water. Use small portions of dal to grind batch wise as its easier to grind into a soft paste. Add salt and beat till fluffy. Heat oil for deep frying in a heavy bottomed vessel and heat till piping hot. Reduce flame to medium.
  3. Wet your hands with water, take a lemon-sized ball of batter and flatten it into a vada on a greased sheet or banana leaf. Make a hole in the centre of the vada so that it cooks evenly all over.
  4. Slowly drop the vada into the hot oil and fry it on both sides on medium flame to a golden brown colour. Deep fry 3-4 vadas per batch depending on the size of the vessel.
  5. Remove the vadas onto a bowl of water or thin buttermilk. Allow them to soak for 3 minutes.
  6. While the vadas are soaking, prepare the yogurt/curd mixture. Add the green chilli-ginger paste to the yogurt. Heat 2 tsp oil in a vessel, add mustard seeds and allow to splutter. Add cumin seeds and split gram dal and allow them to turn lightly brown. Add red chilies, asafoetida and curry leaves and mix for a few seconds. Turn off heat.
  7. Beat the thickened curd/yogurt by adding about three fourth cup of water. Add salt to taste and pour the tempering of spices over the beaten yogurt and mix. Keep aside.
  8. Remove the vadas from the water and place on a serving plate. Pour the tempering yogurt sauce over the vadas. Garnish with coriander leaves and grated carrot.
  9. Serve at room temperature or chilled.

Reviews for Dahi Vada (1)

Anupama Kumaria year ago

sounds great! would like to see a picture please :)
Reply

Cooked it ? Share your Photo