Appetizers and Snacks

Dahi vada

On November 3, 2011 by

Dahi vadas are deep fried ground lentil balls soaked in curd or dahi with lightly roasted spices. It is popular in South India, Orissa, Bengal and also North India which is famous for its Dahi Bhallas, a similar chaat dish. Dahi vadas can be made as an appetiser or simply eaten as a snack, and the cool curd tastes delicious during summers. I first tasted Dahi vadas when my mom made them with the readymade mix available in packets. It was soft, fluffy and refreshing. Our neighbour also used to make it every Diwali and send plates full of sweets and Dahi vadas to everyone on our floor. When I came to Delhi, my landlady would make it from scratch for her guests and I would eagerly wait for her to offer me some! If you soak the dal overnight, it takes very less time to prepare this dish as the rest of the steps are very easy. Do try it!
Dahi Vada
Prep time: 20 min Cooking time: 20 min Serves: 4
Ingredients (For vada):

Urad dal (skinless, split black gram): 1 cup
Rice flour: 2 tbsp
Salt to taste
Refined oil for deep frying
1) Soak urad dal overnight. Grind into a smooth paste. Add some salt and rice flour into the urad dal and blend again. You may need to add a little water but don’t add too much as the batter must not be too runny.
2) Scoop the batter with a spoon into small balls and drop them in the oil to deep fry until golden brown. Put them on paper towels and set aside.
For Dahi

Ingredients:
Curd/unsweetened yoghurt: 1 kg
Chopped dhaniya: 2 tbsp
Chopped ginger: 2 tsp
Water: 1/4th cup
Boondi (optional): 1/4th cup
Powdered spices: Red chilli powder (2 tbsp), Amchoor or dried mango powder (2 tbsp), Cumin powder (1 tbsp), Garam masala (2 tbsp), Coriander powder (1 tbsp)
Salt to taste
1) Blend curd and a little water and keep it in the fridge for an hour.
2) Dry roast all the powdered spices in a shallow pan and set aside.
3) Take out the curd and stir in the roasted powdered spices with some salt. Dip the fried vadas in water, squeeze out the water and add them to the curd. 
The Udupi near my office used to add boondi to the dahi too, but that is an optional step.
4) Garnish with chopped ginger and coriander. Serve chilled.
My vadas were a little bigger than I wanted them to be. Always make small balls when you fry them because they soak up the dahi and become larger.
Written by

Meghalee Das is a former journalist, who occasionally writes as a freelancer. She loves traveling, camping, hiking, kayaking, gardening and of course, cooking. Currently she is doing her MBA from Texas State University and updates her blog whenever she gets the time!