Dahi wadas | How to make Dahi wadas

By Poonam Kothari  |  12th Apr 2017  |  
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  • Dahi wadas, How to make Dahi wadas
  • Prep Time

    20

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

48

0





About Dahi wadas Recipe

Urad dal wadas dipped in thick curd

Dahi wadas is a popular aromatic and delicious dish. You can try making this amazing Dahi wadas in your kitchen. This recipe requires 20 minutes for preparation and 20 minutes to cook. The Dahi wadas by Poonam Kothari has detailed steps with pictures so you can easily learn how to cook Dahi wadas at home without any difficulty. Dahi wadas is enjoyed by everyone and can be served on special occasions. The flavours of the Dahi wadas would satiate your taste buds. You must try making Dahi wadas this weekend. Share your Dahi wadas cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Poonam Kothari for inputs. In case you have any queries for Dahi wadas you can comment on the recipe page to connect with the Poonam Kothari. You can also rate the Dahi wadas and give feedback.

Dahi wadas

Ingredients to make Dahi wadas

  • 500 gm urad dal
  • 500 gms fresh curd
  • green corriander leaves chutney
  • Tamarind chutney
  • Roasted Cumin Powder
  • Red chili powder
  • Salt
  • sugar
  • oil to fry wadas

How to make Dahi wadas

  1. soak urad dal for 3-4 hours
  2. grind it in mixer grinder
  3. whisk it in one direction and add salt
  4. it will become light and fluffy
  5. keep oil for frying wadas on medium flame
  6. fry wadas till golden brown
  7. dip them in normal water for 10 minutes
  8. squeeze them with your palms
  9. keep aside
  10. whisk curd
  11. add sugar (optional)
  12. add salt
  13. arrange wadas in a bowl
  14. add whisked curd
  15. top it with green chutney
  16. red sweet chutney
  17. sprinkle little red chili powder
  18. sprinkle little cumin powder
  19. serve chilled

My Tip:

Curd should be fresh and adding one tsp of malai makes the curd more creamy

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