Dahi Vada-North Indian Snack
* * * * *
You can be first to rate this post
Author mrs.namita.praveen Yield No Value
Published Apr 14, 2008 Cooking Time 1 hour
Recipe Type Appetizers Preparation Time 45 Minutes
Ingredient Curd/Yogurt Standing Time 1 hour
Description: Its a Mouth watering dish!

Recipe of Dahi Vada-North Indian Snack

Ingredient Name Quantity Unit
Water 4 Cup
Red Chilli Powder To Taste
Thick Fresh Curd (take Care The Curd Isn’t Sour) 2 Cup
Oil to deep fry To Fry
Salt To Taste
Green Chillies Finely Chopped 2-3 Piece
Grated Ginger 2 inch Piece
Black Gram Lentil (urad Dal Without Skin) Washed, Soaked For 3 Hours And Ground To A Fine Paste Adding Very Little Water 1 Cup
Cumin Powder 1 1/2 Tablespoons
Chat Masala(optional) 1-2 Tablespoons
Coriander Leaves For Garnish


1)Combine the ground urad dal paste with grated ginger, chopped green chillis and salt. 2) Pre-heat oil in a deep frying vessel, place a plastic sheet in your palm and place a little urad dal batter and shape into a vada (like a doughnut) or like a big lemon sized ball and drop slowly into the hot oil. Deep fry on medium heat for sometime and then fry on high heat till golden brown. 3) Remove these deep fried vadas into a bowl of luke warm water and place them in it for 15-20 seconds. Remove and gently press between your palms so that excess water oozes out. Keep them aside. 4 )Finish making vadas with the rest of the remaining batter and put them in water like you did for the earlier batch, remove excess water and keep aside. 5) Beat curds well till frothy (there shouldn’t be any lumps) and add the water, red chilli pwd, cumin pwd and salt. 6) Place the vadas in a serving bowl and pour the curd mixture evenly all over the vadas, covering them completely. 7) Chill the vadas for sometime before serving. At the time of serving, take 2-3 vadas and place them in a serving plate and sprinkle some chaat powder and garnish with coriander leaves and tamarind chutney.

Recipe Tips

To make soft and fluffy vadas, use good quality dal &when you grind the dal use very little water to make a fine paste. Beat the ground lentil batter well to incorporate air.
Posted Apr 14, 2008

You need to be logged in to add comments.

Click here to login into your account.