Dahi Vada – a popular North Indian snack – are deep fried lentil dumplings in a spicy yogurt topped with chat masala and a sweet and sour chutney. Though I am more inclined towards sweet goodies, chaats are something I can gobble up anytime.. Somehow I always kept putting off the idea of cooking them .. ( had a feeling that there’s loads of process involved).. Incidentally I stumbled upon the site Sailu’s Kitchen and the eye candy Dahi Vadas… thought why not give a try … So here goes the recipe..
- 1 cup black gram lentil (urad dal without skin) washed, soaked for 3 hours and ground to a fine paste adding very little water
- 2″ piece of ginger grated
- 2-3 green chillies finely chopped
- salt to taste
- oil for deep frying
- Combine the ground urad dal paste with grated ginger, chopped green chillis and salt.
- Pre-heat oil in a deep frying vessel, Take a spoonful of the batter and drop slowly into the hot oil. Deep fry on medium heat for sometime and then fry on high heat till golden brown.
- Remove these deep fried vadas into a bowl of luke warm water and place them in it for 15-20 seconds. Remove and gently press between your palms so that excess water oozes out. Keep them aside.
- Finish making vadas with the rest of the remaining batter and put them in water like you did for the earlier batch, remove excess water and keep aside.
To make soft and fluffy vadas, take care to use good quality dal and when you grind the dal use very little water to make a fine paste. Beat the ground lentil batter well to incorporate air and the vadas should be fried in medium hot oil.
For the Dahi
- 2 cups thick fresh curd (take care the curd isn’t sour)
- red chilli powder to taste
- 2 tbsps cumin seeds (slightly dr roasted and ground to a fine powder)
- 1-2 tsps chaat masala (optional)
- Beat curds well till frothy (there shouldn’t be any lumps) and add red chilli pwd, cumin pwd and salt.
For the Tamarind chutney
- 1 cup tamarind pulp
- ½ cup fresh dates pureed (I had date syrup with me, so used it )
- 3/4 cup grated jaggery or brown Sugar
- 1/2 tsp red chilli pwd
- 1 tsp cumin pwd
- 1 tsp saunf pwd (aniseed)
- 1 tsp salt
- 1/2 tsp jeera powder
- 2 cups water
- Add the tamarind pulp, chopped dates,grated jaggery and water to a pan and cook on a medium flame stirring once in a while.
- Once the dates and tamarind turn soft turn off heat and allow the mixture to cool.Grind to a smooth paste.
- Heat this ground sauce in a vessel on medium flame and cook it for 2-3 minutes.Add the spices and mix well.Bring to a boil and turn off heat.Cool and serve.
Note: This chutney should have more of a sweeter flavour and less sour.So check the taste before turning off the heat and if you find that its more sour,add some more grated jaggery.This sauce can be stored in the refrigerator for a few weeks.
- Place the vadas in a serving bowl and pour the curd mixture evenly all over the vadas, covering them completely.
- Sprinkle chat masala and tamarind chutney over the curd . Garnish with cilantro.
- Chill the vadas for sometime before serving.
- At the time of serving, take 2-3 vadas and place them in a serving plate and sprinkle some chaat powder and garnish with coriander leaves and tamarind chutney.
Needless to say , the dahi vadas were lipsmacking good… 🙂 Thank You Sailaja for sharing this recipe…
Sending this to Bookmarked Recipes- Tuesday Event hosted by Priya
and Treat to Eyes Event hosted by Rumana of Spice Ur Senses.