Dahi wada

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Written by Rashmy & Surath Chatterjee Family

for making vada – makes about 35-38 small vadas

  • 1 cup urad dal
  • 1 green chili – chopped (hari mirch)
  • ½ inch ginger – chopped (adrak)
  • 1 teaspoon cumin seeds (jeera)
  • 1 pinch asafoetida (hing)
  • 3 tablespoon water for grinding the batter or as required
  • ½ tablespoon raisins (kishmish)
  • 8 to 9 cashews – chopped (kaju)
  • salt as required – i added ⅔ teaspoon rock salt (sendha namak)

other ingredients for dahi vada

  • 2 to 2.25 cups curd (yogurt or dahi) – i made homemade curd made from 500 ml organic milk
  • ½ to 1 teaspoon chaat masala or as required
  • ¼ to ½ teaspoon red chili powder or as required (lal mirch powder)
  • 1 teaspoon roasted cumin powder (bhuna jeera powder)
  • black salt or regular salt as required

for tamarind chutney:

  • ½ cup seedless tamarind – tightly packed (imli)
  • 1.75 cups water
  • ½ teaspoon ginger powder (saunth)
  • 1 pinch asafoetida (hing)
  • ½ teaspoon cumin seeds (jeera)
  • ¼ teaspoon red chili powder (lal mirch powder)
  • 7 to 8 tablespoon jaggery or as required – adjust as per your taste
  • rock salt or black salt or regular salt as required
  • 1 teaspoon oil

for green chutney

  • 2 cups coriander leaves (dhania patta)
  • 1 or 1.5 teaspoon anardana (dry pomegranate seeds) OR ½ to 1 teaspoon amchur powder (dry mango powder)
  • ½ tablespoon chopped onion (optional)
  • 1 or 2 garlic cloves (lahsun)
  • salt as required
  • water as required

HOW TO MAKE DAHI VADA RECIPE

making sweet chutney for dahi vada

  1. soak tamarind in water overnight or for 4-5 hours in a small bowl or pan.

  2. with your hands, squeeze the pulp from the tamarind in the same bowl or pan. strain the pulp and keep aside.

  4. heat oil in a small pan. lower the flame & add cumin seeds and let them crackle.

  5. add ginger powder, red chili powder, asafoetida.

  6. stir and add the strained tamarind pulp. cook for 2-3 mins.

  7. add the jaggery and salt and cook for 4-5 mins more. the mixture would thicken. let the saunth chutney mixture cool.

  8. when cooled, store the saunth chutney in an air-tight dry jar or container.

making green chutney

  1. grind all the ingredients mentioned under the green chutney list with little water.
  2. remove and keep aside in a small bowl.

making batter for dahi vada

  1. first pick and then rinse the lentils for 3-4 times in water.
  2. soak the lentils in enough water overnight or for 4-5 hours.
  3. drain and add the lentils in a wet grinder.

  4. also add chopped green chilies, chopped ginger, cumin seeds and asafoetida.

  5. add water in intervals and grind to a smooth batter.
  6. i used about 3 tbsp of water added in intervals while grinding the lentils.

  7. take the ground batter in a bowl. stir the batter briskly for a couple of minutes. this makes the batter more light and fluffy.

  8. add the raisins and chopped cashews along with salt. stir and keep aside.

frying vada

  1. heat a kadai or pan with oil for deep frying.
  2. when the oil becomes medium hot, add spoonfuls of the batter in the oil.
  3. don’t be in a hurry to turn them.
  4. when you see the vadas becoming pale golden from the base and sides, you can turn them.

  5. fry the vadas till they become golden and crisp. drain on paper towels.

making dahi vada

  1. in another bowl take water.
  2. and add the vadas to the water.
  3. soak them for 18-20 minutes.
  4. take each vada and flatten and press between your palms to remove excess water.
  5. place these vadas in the serving bowl.

  6. whisk yogurt till smooth. pour the yogurt over the vadas.

  7. top with the green chutney and tamarind chutney as required.
  8. sprinkle the red chili powder, roasted cumin powder, chaat masala and black salt.
  9. garnish dahi vada with chopped coriander leaves.
  10. serve dahi vada immediately or refrigerate and serve later.

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