What is Dahi vada?
Dahi vada consists of balls made from white-black gram, which are deep-fried and served in a yogurt sauce. Your Holi cannot be completed without this great, simple, and very popular recipe in North India. Like gujiya, it is also a part of the Holi festival. Dahi vada is a very simple, healthy, and popular recipe, especially in North India. Vada means Soft fluffy deep-fried balls/fritters of lentils, or it may be anything, like poppy seeds vada which in Bengali it is postor bora/vada, here it is black gram/urad dals. Dahi means Yogurt or curd. The white-black gram/lentil balls are deep fried and then simmered in a thick sweet and tangy yogurt, and topped with red and green chutney/pickle, spices like roasted cumin powder, and chili powder; this is How to Make Amazing Dahi Vada.
Main Equipment required for Making Dahi Vada
Gas stove
A hard-bottomed Kadai or a frying pan
A mixing bowl
Spatula
A grinder
A serving plate/bowl
How to Make Amazing Dahi Vada
Equipment
- A hard bottomed kadai or a fry pan
- Gas Stove
- mixing bowl
- grinder
- spatula/skimmer
Ingredients
For vada
- 1 cup urad dal/black gram
- 2 cup oil
for soaking
- 5-6 cup hot water
- 1/4 tbsp hing / asafoetida
- 1/2 tbsp salt
for yogurt
- 2 cup yogurt
- 2 tbsp sugar
- 1/2 tbsp rock salt
For topping
- roasted cumin powder
- red chatney/pickle
- green chatney
Instructions
- Soak the black gram in enough water for about 3-4 hours.
- Then transfer it to a blender, without adding water
- Then transfer it to big bowl and whisk it for3-4 minutes to make fluffy. If you keep the bowl upside down, it should notdrop.
- Beforegoing to fry the vada prepare the water for soaking. Take a big bowl, add 5cup water, and add salt and asafetida
- Heat the oil in a panover low- medium flame. Then, pour batter into the oil with the help of eitherfingers or a spoon.
- Fry the vada tillthey become light brown in colour. Take them out from the oil with the help ofa skimmer and keep them on a kitchen towel and then transfer them to in hotwater bowl mixed with salt and asfoetida
- 1. Letsoak the vada in hot water for 5 minutes which makes them soft. Then take themout and squeeze gently to remove the water and place them in a plate where togarnish.
- Nowtake a mixing bowl, add sugar and rock salt, whisk it to make creamy texture
- Arrange the vada in a plate. Pour creamy yogurt over them so that they are covered nicely. Top up with roasted cumin powder, red and green pickle/chutney and serve.
Dahi vada has three stages to complete
1. Prepare the dal/black gram
2. Deep frying the black gram balls and
3. Assemble the curds with the fritters
Ingredients
It requires only two main ingredients e.g. yogurt and black gram the amazing dahi vada
- Black gram- traditionally these fluffy fritters are made with the black gram or urad dal.
- Yogurt-fritters are simmered in creamy sweet, tangy yogurt.
- Oil- To deep fry the black gram balls.
- Salt and hing/asafoetida –to mix in the warm water to soak the hot fritters.
- Roasted cumin powder, red and green pickle-for topping the dahi vadas
- Sugar and rock salt to mix in yogurt
How to Make Dahi Vada
- Prepare the dal/black gram: Black gram- Soak the black gram in enough water for about 3-4 hours.Then transfer it to a blender, without adding water lest the batter would be runny. Then transfer it to big bowl and whisk it for 3-4 minutes to make fluffy. If you keep the bowl upside down, it should not drop.
Deep frying the black gram balls-Before going to fry the vada prepare the water for soaking. Take a big bowl, add 5 cups water, and add salt and asafetidaHeat the oil in a pan over low- medium flame. Then, pour batter into the oil with the help of either fingers or a spoon. Fry the vada till they become light brown in color. Take them out from the oil with the help of a skimmer and keep them on a kitchen towel and then transfer them to in hot water bowl mixed with salt and asafoetida. Let soak the vada in hot water for 5 minutes which makes them soft. Then take them out and squeeze gently to remove the water and place them on a plate where to garnish.
Assemble the curds with the fritters-Now take a mixing bowl, add sugar and rock salt, whisk it to make a creamy texture. Arrange the vada on a plate. Pour creamy yogurt over them so that they are covered nicely. Top up with roasted cumin powder, red and green pickle/chutney, and serve the amazing Dahi vada.
