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Monday, December 04, 2006

Dahi Vada - Lentil Dumplings in Yogurt

Dahi Vada is a delicious snack, popular in North India. If you are making Uzhunnu vada, make a plain version of uzhunnu vada with just the urad dal paste and use for Dahi vada. This is a great appetizer.

2 cups - Urad dal / black gram dal
Salt to taste
Oil to deep fry

Garnishing with yogurt

2 to 3 cups - Yogurt ( chilled)
1/2 tsp - Jeera / cumin ( dry roast and powder)
1/4 tsp - Red chili powder ( to sprinkle )
1/2 tsp - Chaat masala powder ( to sprinkle )
1 tbsp - Tamarind Chutney
1 tbsp - Coriander leaves, chopped
Salt to taste


1 ) Wash and soak urad dal for 4 to 5 hours. Or overnight.

2 ) Drain and grind urad dal little at a time in a grinder without adding any water. If required add one tablespoon water to make the grinder work. Grind to a thick smooth paste. Add salt and mix well.

3 ) Wet your palms with water, take a small amount and form a ball. Place in the center of the palm. Flatten and make a hole in the center, like a doughnut. As in the pic below....
Or just make round balls and fry as round vada's.Wet the palm when shaping each vada. Water will prevent the paste from sticking to the palm.

4 ) Heat a kadai or a wok with enough oil to deep fry on medium heat. When the oil is hot,carefully slide the vada into the oil and deep fry till crisp and golden brown in colour. Drain excess oil.

5 ) Soak the Vada's in a bowl of luke warm water for 5 minutes and gently press each vada between your palms, to drain off excess water. Set aside

6 )Beat curds well with salt as required in a bowel. Add the vada's and immerse them in the beaten yogurt.

7 ) Garnish - Sprinkle one after the other,red chili powder, roasted jeera powder, chaat masala powder and coriander leaves over the immersed vada's.

Serve the vada in a serving dish with tamarind chutney.


Vada can be made in advance and stored in refrigetor. When needed......soak them in lukewarm water and follow the above method after soaking in water.

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