How to make Dahi Vada -
The very popular pan Indian snack, urad dal dumplings fried and soaked in sweetened yogurt, sprinkled with chat masala
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Split skinless black gram (dhuli urad dal), Yogurt (दही)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Dahi Vada checkout Baked Kachori, Medu Vada Chaat, Dahi Vada Chaat-SK Khazana, Sindhi Papad-SK Khazana . You can also find more Snacks and Starters recipes like Nachos Pineapple And Coconut Pancakes Pumpkin Seeds and Dates Balls Dahi kebab
Dahi Vada Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 7-8 hour
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Dahi Vada Recipe
Split skinless black gram (dhuli urad dal) , soaked for 6-8 hours and drained 1 cup
Yogurt , sweetened 1 cup
Asafoetida 1/4 teaspoon
Cumin seeds 1 teaspoon
Salt to taste
Oil to deep fry
Date and tamarind chutney for drizzling
Roasted cumin powder to sprinkle
Black salt to taste
Red chilli powder to sprinkle
Fresh coriander leaves , chopped for garnish
Method
Step 1
Put black gram in a mixer jar, add some water and grind into a smooth and thick batter. Transfer into a bowl, add asafoetida, cumin seeds and salt and whisk well till fluffy.
Step 2
Heat sufficient oil in a kadai. Put spoonful of batter into hot oil and deep-fry till golden brown and crisp. Drain in a bowl of cold water and soak for 5 minutes.
Step 3
Squeeze out excess water from the soaked vadas and place in individual serving bowls. Pour some sweetened yogurt over the vadas, drizzle some date-tamarind chutney and sprinkle some cumin powder, black salt and chilli powder on top.
Step 4
Serve immediately garnished with coriander leaves
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
