Photo: Gannu03 · CC BY-SA 4.0 · Wikimedia Commons

Madhyapradesh · Dinner

Dahi Vada (Yogurt-Soaked Lentil Fritters)

Traditional 8. Dahi Vada recipe

🧺 Ingredients

• 200g urad dal (split black gram, hulled), soaked 4 hours
• 30ml water (approximately)
• 5ml cumin seeds
• 1 green chili, minced
• 10g ginger, finely grated
• 1 pinch asafoetida
• 1.25ml salt
• Oil for deep frying
• 400ml curd (yogurt)
• 100ml water
• 2.5ml red chili powder
• 2.5ml cumin powder
• 1 pinch salt
• 1 pinch asafoetida
• 20ml tamarind chutney
• 20ml mint chutney
• 10ml red chili powder
• 5ml cumin powder
• 20ml fresh coriander, chopped

👩‍🍳 How to make Dahi Vada

1. Drain soaked urad dal thoroughly
2. Grind in mixer with 30ml water to light, fluffy batter (like shaving cream texture, not paste)
3. Transfer to bowl; fold in cumin seeds, green chili, ginger, asafoetida, salt
4. Whip batter with hand mixer or spoon for 2 minutes to aerate (this ensures fluffy vadas)
5. Rest 10 minutes
6. Heat oil to 180°C (medium-high heat; fork should sizzle immediately)
7. Using two spoons, shape batter into oval dumplings and slide into oil
8. Fry 3–4 at a time to avoid crowding
9. First 20 seconds: vada sinks and rises again (internal cooking begins)
10. Total frying time: 2–3 minutes until golden brown on all sides
11. Remove with slotted spoon; drain on paper towels
12. While still warm, pierce with knife and soak in warm water for 2 minutes to soften interior
13. Squeeze gently to remove water; set aside
14. Whisk curd with water until smooth
15. Mix in red chili powder, cumin powder, salt, asafoetida
16. Taste and adjust seasoning
17. Arrange vadas on plate
18. Pour yogurt dressing over vadas
19. Top with tamarind and mint chutneys
20. Sprinkle red chili powder, cumin powder, and coriander
21. Serve at room temperature or chilled
22. ---

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