How to make Dahi Vada. Full process step by step.

About Dahi vada-

Dahi vada is truly extraordinary: transcending both taste and culture. These irresistible treats feature soft lentil centers topped off with cool yogurt and fragrant spices for an exquisite bite-sized treat! As we discover how to make Dahi vada at home together, you’ll uncover its secrets – from soaking lentils to softening the perfect softness – every step offers you a chance to discover its complex array of flavors and textures! So let’s enter this wonderful world of Dahi vada together and have an unforgettable cooking adventure that’ll satisfy both tastebuds while leaving lasting memories!


For the vadas

1 cup urad dal (split black gram)
2 tablespoons moong dal (split yellow lentils) – optional
1-inch piece of ginger, grated
2 green chilies, finely chopped
1 teaspoon cumin seeds
A pinch of asafoetida (hing)
Salt to taste
Water for soaking and grinding
Oil for deep frying
For the Yogurt (Dahi) mixture:

For the Yogurt (Dahi) mixture

2 cups thick yogurt (curd)
1/2 cup water
1/2 teaspoon roasted cumin powder
1/2 teaspoon red chili powder
Salt to taste
For the Tamarind chutney

1/2 cup tamarind pulp
1/2 cup jaggery or sugar
1 teaspoon roasted cumin powder
1/2 teaspoon red chili powder
Salt to taste
For Garnishing:

Finely chopped coriander leaves
Roasted cumin powder
Red chili powder

Step-by-step instructions-

  1. Soaking the lentils:
  • Rinse the urad dal and moong dal (if used) in water until it clears.
  • Soak the dals in enough water for at least 4-5 hours or overnight. The days will swell and become soft.
  1. Grinding the lentils
  • Drain the soaked dals and transfer them to a blender or food processor.
  • Add grated ginger, chopped green chilies, cumin seeds, asafoetida, and salt to the blender.
  • Add water to blend the mixture to a smooth, thick, and fluffy batter. Be cautious to avoid making the batter too runny.
  1. Frying the vadas
  • Heat oil in a deep frying pan over medium heat.
  • To check if the oil is ready, drop some batter into it; if it sizzles and rises to the surface immediately, the oil is hot enough.
  • Wet your fingers with water to prevent the batter from sticking. Drop a small portion of the batter gently into the hot oil. Fry multiple bada at a time, depending on the size of your pan, but keep it manageable.
  • Fry the bada on medium heat until they turn golden brown and crispy from the outside. It should take 4-5 minutes per batch.
  • Once done, remove the fried bada with a slotted spoon and place them on a paper towel to drain excess oil.
  1. Preparing the Yogurt (Dahi) mixture
  • In a large bowl, whisk the thick yogurt until smooth.
  • Add water, roasted cumin powder, red chili powder, and salt to the yogurt. Mix well to make a smooth and slightly runny yogurt mixture.
  1. Soaking the vadas
  • Take the fried bada and immediately place them in a bowl of warm water. Let them soak for about 15-20 minutes. This step will make the bada soft and spongy.
  1. Preparing the Tamarind Chutney
  • Add tamarind pulp, jaggery (or sugar), roasted cumin powder, red chili powder, and salt in a small saucepan.
  • Add water and bring the mixture to a boil. Simmer for a few minutes until the chutney thickens slightly. Adjust the sweetness and tanginess according to your taste.
  • Strain the chutney to remove any seeds or pulp residue.
  1. Assembling the Dahi Bada
  • Squeeze the soaked bada gently to remove excess water and place them on a serving dish.
  • Pour the prepared yogurt mixture over the bada, ensuring they are well-coated.
  1. Garnishing-
  • Drizzle the tamarind chutney over the yogurt-coated bada.
  • Sprinkle roasted cumin powder and red chili powder on top for added flavor.
  • Finally, garnish with finely chopped coriander leaves.

Your delicious Dahi Bada is now ready to be served! Enjoy this refreshing and tangy dish as a delightful snack or appetizer during festivals or any time of the year.

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