Appetizers,  Restaurant Style,  Snacks

Dahi Vada | Sweet Dahi Vada | Dahi Vada Chaat

Dahi vada is a fun Indian snack that consists of fried lentil balls topped with yogurt and chutneys. The variety of textures and flavors makes it a favorite throughout India.

 1 cup skinless uran daal
 ½ cup yellow mung daal
 6 tbsp water
 homemade yogurt
 green chutney
 cumin powder
 red chili powder
 himalaya pink salt
 chat masala
 fine sev
 chopped onions

Dahi Vada Directions
1

Wash the skinless urad daal and yellow mung daal 3-4 times. Let it soak in 4 cups of drinking water. Cover and keep aside for 6-8 hours. The daal will double in size. Drain water from the bowl

2

Grind the daal into a fine paste without adding any extra water to it. The result should be a thick consistency.

3

Add 1 tablespoon water to the daal paste. Whisk in one direction for 3 minutes. Then, add 2 tablespoons water. Whisk for another 2-3 minutes. Add 2 more tablespoons of water. Whisk 3-4 minutes. The paste should double in volume. Add 1 tablespoon of water and whisk 2-3 minutes. The point of this is to aerate the paste so that the daal vada comes out light and fluffy.

4

Add the ginger paste and chopped cashews.

5

Soak and wash the raisins. Then, drain the water from the raisins and add it to the daal.

6

Add the asafoetida and green chilies to the daal. Fold the ingredients gently into the batter. The batter needs to remain fluffy.

7

In a separate bowl, add salt, water, and asafoetida. Stir well.

8

Meanwhile, begin frying the vada. Heat the oil for frying on a medium flame. Add small balls of prepared batter into the oil. Use your hands to drop the balls into the oil. Fry until golden.

9

Once the vada are done frying, place the vada on a plate covered with paper towels. Let the oil from the vada drain onto the paper towel for at least 5 minutes.

10

Soak the vada in the bowl filled with water, salt, and asafoetida from earlier. Cover the vada with a paper towel. Let the water soak in the vada for 30 minutes. Remove the paper towel.

11

Squeeze the vada a little bit to remove excess water. However, do not remove all of the water. There should be some water remaining in the vada in order for it to stay moist.

12

Arrange the vada on a serving plate.

Sweet Dahi Vada
13

Add plain yogurt in a bowl. Whisk the yogurt until it is smooth. Add salt to taste and 2 tablespoons of sugar. Mix well. Pour the prepared yogurt on the vada.

14

Pour the tamarind chutney on the vada. Add the green chutney

15

Sprinkle cumin powder, red chilli powder, and himalaya pink salt.

Dahi Vada Chaat
16

Add salt in plain yogurt. Mix well. Pour the prepared yogurt.

17

Add tamarind chutney and green chutney on top of the vada.

18

Sprinkle fine sev, red chili powder, chaat masala, and chopped onions.

Ingredients

 1 cup skinless uran daal
 ½ cup yellow mung daal
 6 tbsp water
 homemade yogurt
 green chutney
 cumin powder
 red chili powder
 himalaya pink salt
 chat masala
 fine sev
 chopped onions

Directions

Dahi Vada Directions
1

Wash the skinless urad daal and yellow mung daal 3-4 times. Let it soak in 4 cups of drinking water. Cover and keep aside for 6-8 hours. The daal will double in size. Drain water from the bowl

2

Grind the daal into a fine paste without adding any extra water to it. The result should be a thick consistency.

3

Add 1 tablespoon water to the daal paste. Whisk in one direction for 3 minutes. Then, add 2 tablespoons water. Whisk for another 2-3 minutes. Add 2 more tablespoons of water. Whisk 3-4 minutes. The paste should double in volume. Add 1 tablespoon of water and whisk 2-3 minutes. The point of this is to aerate the paste so that the daal vada comes out light and fluffy.

4

Add the ginger paste and chopped cashews.

5

Soak and wash the raisins. Then, drain the water from the raisins and add it to the daal.

6

Add the asafoetida and green chilies to the daal. Fold the ingredients gently into the batter. The batter needs to remain fluffy.

7

In a separate bowl, add salt, water, and asafoetida. Stir well.

8

Meanwhile, begin frying the vada. Heat the oil for frying on a medium flame. Add small balls of prepared batter into the oil. Use your hands to drop the balls into the oil. Fry until golden.

9

Once the vada are done frying, place the vada on a plate covered with paper towels. Let the oil from the vada drain onto the paper towel for at least 5 minutes.

10

Soak the vada in the bowl filled with water, salt, and asafoetida from earlier. Cover the vada with a paper towel. Let the water soak in the vada for 30 minutes. Remove the paper towel.

11

Squeeze the vada a little bit to remove excess water. However, do not remove all of the water. There should be some water remaining in the vada in order for it to stay moist.

12

Arrange the vada on a serving plate.

Sweet Dahi Vada
13

Add plain yogurt in a bowl. Whisk the yogurt until it is smooth. Add salt to taste and 2 tablespoons of sugar. Mix well. Pour the prepared yogurt on the vada.

14

Pour the tamarind chutney on the vada. Add the green chutney

15

Sprinkle cumin powder, red chilli powder, and himalaya pink salt.

Dahi Vada Chaat
16

Add salt in plain yogurt. Mix well. Pour the prepared yogurt.

17

Add tamarind chutney and green chutney on top of the vada.

18

Sprinkle fine sev, red chili powder, chaat masala, and chopped onions.

Dahi Vada | Sweet Dahi Vada | Dahi Vada Chaat

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