DAHI VADA chaat snack

By foodiva

Ingredients

• For Vadas:
• 2 cups, dhuli urad dal
• 1 to 2 nos, green chilies
• 1 teaspoon, cumin seeds
• Salt to taste
• Oil for frying.
• To Soak Vadas:
• 5 to 6 cups, warm water
• Salt to taste
• 1 teaspoon, tamarind pulp
• For Dahi mixture:
• 3 to 3 1/2 cups, yoghurt
• 1 teaspoon, roasted cumin powder
• 1/2 teaspoon, tamarind pulp
• Black salt to taste
• 1 tablespoon, sugar (you may add more)
• 1/2 to 1 cup, water
• Dahi Vada masala as required.
• Chopped coriander as required.

Details

Servings 1
Adapted from cubesnjuliennes.com

Preparation

Step 1

How To Make/ Basics

is a popular Indian chaat/snack which is adored by almost everyone. Vadas are fritters made of split husked black lentils which are soaked in seasoned dahi (yogurt). It has been long due post for me to publish on CnJ as it was also requested by my many lovely friends and followers since long about how to make soft yummy dahi vadas. So, finally the wait is over. Making dahi vada is not at all the challenging thing but yes it does require some important tips and tricks to make super soft porous dahi vadas. Starting from soaking, to grinding resting, frying and soaking in yogurt.

In the method below, I have clearly mentioned each and every step in detail. One of the most important thing here is grinding the soaked lentils which needs correct consistency and then frying the vadas. Once you master in few important steps here, Dahi vadas will always be super soft and porous. I am not a very big fan of dahi vadas dressed with lots of

Oil for frying.

For Dahi mixture:

1 tablespoon, sugar (you may add more)

Before straining, reserve 4 to 5 tablespoons of water from the soaked urad dal and discard the rest of the water.

In a blender, add green chilies, cumin seeds, little salt and 2 to 3 tablespoons of soak water and blend it very well until smooth paste.  Please ensure that you do not add too much water at a time but the batter should be smooth enough to hold the shape of vadas.

Transfer the blended vada batter into a large bowl. Whisk briskly for 3 to 4 minutes to make the batter fluffy.

Cover the batter and keep it aside for 45-60 minutes. I kept it for 90 minutes.

Heat enough oil in a pan or a kadhai. Ensure that you have enough amount of oil in the kadhai so that when the vadas are fried and get puffy, they are immersed well in the oil.

To make vadas, first wet both the palms with water.  Depending upon the size of wada you prefer to make, take the amount of batter in with your finger of one hand and put on the wet palm of other hand.

Flatten the batter in hand to make a round shape and make a hole in the center.

Gently take the vadas in your other hand and slide it into hot oil. If the batter has rested and fluffed well, then the vadas will puff up beautifully while frying. Allow it fry for few minutes. Please do not hurry in flipping the vadas or they will remain uncooked within.  Now, flip them and fry on medium high heat until light golden. Fry 3-4 vadas at a time if you are making big sized vadas. Do not overload the pan.

Once they are fried well and crisp, take them out and drain onto an absorbent towel.

To soak the vadas, take warm water in a large bowl, add tamarind pulp and salt according to taste and mix.

Soak the vadas in warm water mixture, cover and keep it aside for 30 minutes at-least.

To make dahi mixture, add dahi (yogurt) in a large bowl , add water depending upon the thickness of the dahi you require to make.

Add sugar, tamarind pulp, cumin powder, and black salt to taste, whisk well.

Take out the soaked vadas, gently squeeze it and arrange on a serving platter

Now, pour the dahi mixture over the vadas, sprinkle generous amount of dahi vada masala over it. Garnish with chopped coriander leaves and serve.

If you prefer you can make dahi vadas in ball shape too…

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How To Make/ Basics (46)