Dahi Vada is a well-known snack in India because of its mystique. The vadas are soft and dissolve in the mouth, while the yogurt used for dipping them is creamy and tangy making it an explosion of flavors that one cannot resist. Let us now explore this amazing dish called dahi vada.
Why I LOVE… This Recipe!
Oh, Dahi Vada, how should I begin? It’s like a CELEBRATION every time I taste it. The tender Vadas soaked in rich yoghurt, this is my BEST COMFORT FOOD. The way the tart tamarind chutney mingles with the hot green chutney is my number one FLAVOUR BLAST. Besides, what can beat those small bursts of roasted cumin powder that send shivers down my spine through taste buds? Moreover, talk about a jack of all trades meal – ideal for scorching summer or festive season. You know what? Dahi Vada is not just something we eat; it’s an EMOTIONS thing which always brings smile onto my face without fail. It’s also the most awesome dish ever made!
Origins and Popularity of Dahi vada
Dahi Vada or Dahi Bhalla as it is known in some parts of North India, is a popular street food which has won millions of hearts over time. Its roots can be traced back to the Indian subcontinent where people found a simple yet ingenious way to enjoy lentils and yogurt.
What is Dahi Vada?
In simple terms, dahi vada consists of urad dal (black gram) fritters soaked until they become soft then smothered with spiced curd (yogurt). The dish can also have sweet tamarind chutney drizzled over it alongside spicy green chutney which gives different layers of sweetness, tanginess and hotness.
My Dahi Vada: Image Gallery
The Art Of Making Perfect Dahi Vada
Making dahi vada perfectly needs skill; first off soak urad dal overnight, grind into fine batter before frying till golden brown. Soak fried ones again in water until softness is attained then bathe them with whisked curds. To top everything up generously spread chutneys & sprinkle chaat masala powder followed by red chili powder & roasted cumin seeds.
Variations Across Regions
Different regions have their own twist on this recipe even though they all use the same foundation. In Southern part of India for example, curry leaves could be added during tempering along with mustard seeds & hing (asafoetida) leading to what’s known as Thayir Vadai, Perugu Vadalu or Mosaru Vada which have a unique taste profile.
Serving And Presentation
Indians celebrate with dahi vadas during festivals too. Diwali, Holi or Navratri are incomplete without this dish because it adds colour and flavor to any festivity.
When serving dahi vada remember presentation matters too! Arrange them on a platter nicely before pouring over whisked yogurt then garnish with chutney & spices; additional pomegranate seeds, sev, chopped coriander leaves etc could be added for more colour and texture.
Dahi Vada is a snack that can be enjoyed at street stalls or prepared at home for special occasions – it is bursting with flavors and brings people together. So, try some now, let them dance on your palate!
So there you go, a light but informative look at yummy Dahi Vada. It’s not only a dish that tantalizes taste buds but also represents India’s diverse cooking traditions. The next time you are looking for party food ideas or simply craving flavor explosions in your mouth – don’t forget about humble little Dahi Vada!
Ingredients
For Vada
- 1/2 cup Urad Dal
- 1 tbsp Split Moong Dal
- 1 no Green Chilli
- 1 inch Ginger
- 1 tsp Salt
- 1 tbsp Melon Seeds
- 3 tbsp Water
For Salt Water
- ½ tsp Hot Water
- ½ tsp Asafoetida
- ½ tsp Salt
For Sweet Curd:
- 1 ⅔ cup Curd or Greek yoghurt 400 gm
- 2 tbsp Sugar Fine or Powdered
Instructions
Prepare the Vada
- Soak the urad dal and moong dal for a minimum of 8 hours or overnight.
- Wash & drain the dals completely.
- Put the soaked dal in a grinder along with green chilli, salt, and ginger.
- Add water and make a smooth paste.
- Beat the batter well with your hands to incorporate air, making the vadas soft and fluffy.
- Mix in the melon seeds.
- Divide the batter with your fingers and drop. Spoonfuls of batter into hot oil.
- Fry until golden brown and cooked in the center.
- Drop the vadas into salted water and let them soak for 15-20 minutes.
- Remove and keep them in the refrigerator to chill.
Preparing Salt Water
- Heat water add salt and asafetida, mix well.
Prepare Sweet Curd
- Whisk sugar into the chilled curd to make sweet curd.
Assemble Dahi Vada
- Place the vadas in a serving bowl.
- Top up with sweet curd, tamarind chutney, mint chutney, pomegranate seeds, red chilli powder, and roasted cumin powder.
- Optionally, you can also add chat masala for an extra kick.
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