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Dahi Vada (Lentil Dumplings in Yoghurt with Tamarind and Coriander Chutney) Recipe

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4.3 from 3 reviews

Dahi Vada is a traditional Indian snack featuring soft, airy lentil dumplings soaked in flavorful yogurt and topped with a medley of chutneys and spices. This refreshing dish combines a delightful balance of tangy, sweet, and spicy flavors, making it a perfect festive treat or appetizer.

Ingredients

For the Vadas

  • 200 g urad dal (split and skinned black gram)
  • 1 green chilli, finely chopped
  • 1 tsp grated ginger
  • ½ tsp cumin seeds
  • ½ tsp salt
  • Oil, for deep frying

For Soaking the Vadas

  • 1 litre warm water
  • ½ tsp salt
  • Pinch of asafoetida (optional)

For the Yoghurt Mixture

  • 500 g plain full fat yoghurt
  • 2 tbsp sugar
  • ½ tsp salt
  • 50 ml cold water, if needed

For Garnishing

  • 2 tbsp tamarind chutney
  • 2 tbsp green coriander chutney
  • 1 tsp roasted cumin powder
  • ½ tsp red chilli powder
  • 1 tbsp finely chopped fresh coriander
  • 1 tbsp pomegranate seeds (optional)

Instructions

  1. Soak the Lentils: Wash the urad dal thoroughly until the water runs clear. Place it in a large bowl, cover with plenty of water, and soak for 6 to 8 hours or overnight. Proper soaking helps create the airy texture that traditional Dahi Vada is known for. Once soaked, drain and move to the next step.
  2. Prepare the Batter: Transfer the soaked dal to a grinder and blend into a thick, smooth batter using as little water as possible. Add the chopped green chilli, ginger, cumin seeds, and salt. The batter should be light yet thick enough to hold its shape. Continue to the next step.
  3. Aerate the Mixture: Beat the batter vigorously with a spoon or whisk for 4 to 5 minutes. This incorporates air, producing softer vadas. To test readiness, drop a small amount into water; if it floats, the batter is properly aerated. Proceed to frying.
  4. Fry the Vadas: Heat oil in a deep pan over medium heat. Wet your fingers lightly, shape small portions of batter into round dumplings, and carefully slide them into the hot oil. Fry until golden and evenly coloured on all sides. Remove with a slotted spoon and transfer to kitchen paper. Continue with the remaining batter.
  5. Soak the Fried Vadas: Mix warm water, salt, and asafoetida in a large bowl. Place the hot vadas into the water and soak for 15 to 20 minutes. This step softens the dumplings and allows them to absorb moisture. Once softened, gently squeeze each vada between your palms to remove excess water. Move on to preparing the yoghurt.
  6. Prepare the Yoghurt: Whisk the yoghurt until smooth and creamy. Add the sugar and salt, mixing until fully dissolved. If the yoghurt seems too thick, stir in a little cold water to achieve a pouring consistency.
  7. Coat the Vadas: Arrange the softened vadas in a serving dish. Pour the yoghurt generously over them, ensuring every dumpling is completely covered. Allow them to rest for 10 minutes so the flavours can settle together.
  8. Add Traditional Toppings: Drizzle tamarind chutney and green coriander chutney over the yoghurt coated vadas. Sprinkle roasted cumin powder and red chilli powder evenly across the surface. These layers create the distinctive sweet, tangy, and savoury character of the dish.
  9. Garnish and Finish: Scatter chopped coriander and pomegranate seeds over the top. Let the dish chill in the refrigerator for 20 to 30 minutes before serving for the most refreshing flavour.
  10. Serve: Serve Dahi Vada chilled as part of a festive spread or alongside other Indian snacks. Present it in a shallow dish so the toppings remain visible. An extra spoonful of tamarind chutney or a pinch of roasted cumin powder can be offered at the table for added depth of flavour.

Notes

  • Soaking the urad dal overnight is essential for achieving the soft, airy texture of the vadas.
  • Beating the batter thoroughly introduces air, which makes the vadas light and fluffy.
  • Gently squeezing the soaked vadas removes excess water to prevent sogginess in the final dish.
  • Adjust the amount of tamarind and coriander chutneys to balance sweetness and tanginess to your preference.
  • Chilling the prepared dish enhances the flavors and makes it more refreshing.
  • Pomegranate seeds add a nice pop of color and subtle sweetness but are optional.

Find it online: https://flavorspath.com/dahi-vada-lentil-dumplings-in-yoghurt-with-tamarind-and-coriander-chutney-recipe/