Tuesday, April 28, 2009

Dahi vada (Dumplings in spicy yoghurt)

 Dahi vada is a perfect summer snack. It can be made ahead of time and should be served cold, so makes it a great party dish. It is also a kid’s friendly snack.

For Dahi vada (4 servings)
Urad dal (white) – 1cups
Moong dal (yellow) – 1/2 cup
Cumin seeds – 1 tsp
Asafoetida powder- 2 pinches
Freshly grounded black pepper – 1 tsp
Green chilies – 2
Cooking oil to fry
Salt as per taste

For Yogurt:
Yogurt – 2 cups
Whole milk – 1/2 cup
Chaat masala – 1 tsp
Black salt – 1 tsp
Sugar – 1/2 tbsp

For Garnish:

Red chili powder – 1 tsp
Roasted cumin powder- 1 tbsp (grounded)
Tamarind Chutney –1/2 cup


  • Wash Urad dal and moong dal thoroughly and soak it in water for 6-7 hours.
  • Grind soaked dal with green chilies in fine paste using very little water. Add asafoetida powder, cumin seeds, black pepper and salt to the paste. Mix the batter for few minutes. It will incorporate some air to the batter and make it light.
  • Heat cooking oil for frying the vadas.
  • Take small lemon size batter and fry it in the oil. Repeat till all the vadas are done. It should be golden and crispy.
  • Keep some room temperature water in a big bowl. Put the fried vadas into the water submerged. After 5 minutes, take the vadas out of water and press each vada with your palm to take the water out.
  • To prepare yogurt, take yogurt in a bowl and add ½ cup whole milk and whisk evenly. Add salt, sugar and chaat masala and keep aside.
Serving Suggestions:To serve, place 2-3 vadas in a shallow plate. Add yogurt on the top evenly. Garnish it with red chili powder, roasted cumin seeds, salt as per taste and tamarind chutney. Serve at room temperature or chilled.


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