Dahi Vada Recipe (Make your favourite street food at home)
Make homemade Dahi Vada to liven up your day. Dal Pakodi’s are crispy and topped with yoghurt, crunchy sev, and tangy chutney. Enjoy this blast of taste. To get the simple Dahi Vade Recipe and transform your munching into a flavour-filled take a look here.
Ingredients
For Vada Batter
- 1 cup Urad dal
- ¼ cup Moong dal
- 1 Chilli
- 1 inch Ginger
- 1 tsp Salt
- Oil for frying
For Soaking Vada
- 5 cup Hot water
- ½ tsp Salt (Namak)
- ¼ tsp Asafoetida (Hing)
For Sweet Curd (Dahi)
- 2 tbsp Sugar
- ½ tsp Salt
- 2 cups Fresh & thick Curd (Dahi)
For Serving Dahi Vada
- Chaat Masala
- Boondi
- Tamarind (Imali) chutney
- Cumin (jeera) powder (Roasted)
- Green chutney
- Red Chilli Flakes
- Chopped Green Coriander (Optional)
For Green Chutney
- 100 gram Coriander leaves
- ½ cup Mint leaves
- 5 pcs Garlic cloves
- 2 pcs Green Chilli
- 1 tsp Cumin powder (Jeera)
- 1 tsp Salt
- ½ tsp Lemon juice·
- Water (as required)
For Imali Chutney
- 1 cup Seedless tamarind (imali)
- 1 cup Jaggery (Gud)
- 2 tbsp Coriander seeds (Dhania)
- 1 tbsp Cumin (Jeera)
- 1 tbsp Fennel (Saunf)
- 3 Whole red chilies (Lal Mirch)
- 1 tbsp Black salt (kala namak)
- A pinch of Asafoetida (Hing)
- 1 tbsp Dry ginger powder (Saunth)
Instructions
To make the delicious Dahi Vada follow our master steps one by one -
- 1 cup soaks urad dal for 5 hours.
- Drain the water and put it in a mixer or grinder. Also, add 1 chilli and ginger.
- Make a smooth paste, adding water as required. Try to add the minimum amount of water to prevent the batter from becoming watery.
- Take out the urad dal batter in a big bowl.
- Add ¼ cup-soaked moong dal to the blender.
- Blend to make a smooth paste and add to the same bowl of Urad dal batter
- Now add 1 teaspoon salt and mix well using a whisk.
- Prepare the thick batter the batter is thin, add one tablespoon of rice flour to it.
- Now drop one spoonful of batter into the hot oil using a wet spoon or hands.
- Keep the flame medium; keep stirring occasionally.
- Fry the Vada until it becomes golden brown and crisp.
- Take out the Vada on kitchen paper to remove excess oil.
- Now, take 5 cups of hot water in a big bowl.
- Add ½ tsp salt and ¼t sp asafoetida. And mix it properly.
- Now put the hot fried Vada in water and submerge completely.
- Soak for 5 or 10 minutes or until the Vada absorbs the water.
- After 10 minutes, squeeze outthe water and take it out on a plate.
Dahi Vada without Frying makes it
- Heat a filled pan-cake pan over medium warm. Add some drops of oil.
- Using two spoons or cookie scoops, spoon the batter into the greased holes of the pan.
- Cover the pakodas with a lid and cook for 3-4 minutes on the first side.
- Using a pointed spatula, turn them, cover and cook for 3-4 minutes. Remove them to a plate with a paper towel to absorb excess grease.
Make Sweet Curd
- As per the mentioned ingredients, add an appropriate amount of curd, sugar, and salt to a large bowl.
- Beat them for 3-5 minutes, and let the Flavours dissolve.
Serving Method
- Put the freshly made Vadas in a bowl. Pour lots of sweetened yoghurt on top of them so they are covered well.
- Add coriander chutney and tamarind sauce.
- Sprinkle on some spicy powders (like chilli, cumin, and chaat masala) for extra flavour.
- Add some Boondi and pomegranate seeds for crunch and freshness.
- Serve with utensils and enjoy the yummy and cool Dahi Vada.
Notes
Nutrition in Dahi Vada
- Calories: 66kcal
- Carbohydrates: 9g
- Protein: 5g
- Fat: 1g
- Saturated Fat: 1g
- Sodium: 238mg
- Potassium: 9mg
- Fibre: 2g
- Sugar: 1g
- Vitamin A: 27IU
- Vitamin C: 4mg
- Calcium: 40mg
- Iron: 1mg