Ingredients
Equipment
Method
- Make the Vada Batter: Drain the soaked urad dal completely. Grind it with ginger, green
- chilies, and asafoetida to a smooth, thick, and fluffy batter. Add very little water, only if necessary.
- Transfer the batter to a bowl. Add salt and whisk it vigorously with your hand or a whisk
- for 5-7 minutes. This incorporates air and makes the vadas light and fluffy.
- Fry the Vadas: Heat oil in a kadai. Wet your palms, take a small portion of the batter,
- shape it into a ball or a flattened disc, and slide it into the medium-hot oil.
- Fry the vadas on medium heat until they are golden brown and crisp.
- Soak the Vadas: In a large bowl, take lukewarm water and add ½ teaspoon of salt.
- Remove the fried vadas from the oil and place them directly into the salt water. Let them
- soak for 20-30 minutes. They will soften and swell up.
- Prepare the Yogurt: In another bowl, whisk the chilled yogurt with sugar and salt until it is
- smooth and creamy.
- Assemble Dahi Vada: Gently squeeze each soaked vada between your palms to remove excess water.
- Arrange the squeezed vadas in a serving dish.
- Pour the sweetened yogurt generously over the vadas, ensuring they are fully covered.
- Chill for at least an hour before serving.
- To serve, drizzle with sweet tamarind chutney and green chutney. Sprinkle roasted cumin
- powder, red chili powder, and chaat masala on top. Garnish with fresh coriander.
Video
Notes
● To check if the vada batter is aerated enough, drop a small amount into a bowl of water. If
it floats, the batter is ready.
● Soaking the fried vadas in warm water is a crucial step to make them soft.
● Always use chilled yogurt for the best taste and experience.
it floats, the batter is ready.
● Soaking the fried vadas in warm water is a crucial step to make them soft.
● Always use chilled yogurt for the best taste and experience.