Dahi Vada Recipe

Dahi Vadas are a delicious preparation of lentil dumplings dipped in a sweet and savory yogurt. Topped with chaat masala, Dhania Pudina Ki Chutney and Khajur Imli ki Chutney, it is perfect for festival foods or a light yet delicious snack.

Cooking time
30 min
Serves
8
3
1
161
CALORIES

Ingredients

    Ingredients for Vada

    • 1 cup White Urad Dal (Whole)
    • Salt    , to taste
    • 1 packet Saffola Masala Oats- Classic Masala

    Ingredients for the Yogurt

    • 3 cups low fat yogurt
    • 1/2 teaspoon Black Salt (Kala Namak)
    • 1 teaspoon Chaat Masala Powder
    • 1 teaspoon Cumin powder    , roasted and powdered
    • 1 teaspoon Sugar
    • Salt to taste
    • 2 tablespoons Date tamarind chutney
    • 2 tablespoons Green chutney

    Green Chutney

    • 50 grams Coriander leaves
    • 25 grams mint leaves
    • 5 grams green chillies
    • 5 grams ginger
    • Salt to taste
    • 1 teaspoon lemon juice
    • 1 teaspoon sugar

    Date Tamarind Chutney

    • 50 grams dates
    • 15 grams tamarind
    • 15 grams jaggery
    • A pinch of salt

How to make Dahi Vada

    • To begin, soak the urad dal for 2 hours in water. Grind the lentils with salt, adding just enough water to make into a thick and smooth batter.
    • Add a spoon of the lentil batter into each cavity, cover the pan and allow it to steam in medium heat.
    • Once the vada looks steamed from the top, flip the vada over and allow it to turn into a golden brown on both sides. Repeat the above process with the remaining portions of the batter.
    • Now heat a big broad pot of water. Once it has reached the boiling point, turn off heat. Add the pan steamed vadas to the hot water. Don’t add too many at a time.
    • Give enough space for the vadas to breathe, as they tend to expand more in water. Let the vada’s soak in water for about 5 minutes or until have turned soft. Once all the vadas are soaked and softened, scoop out draining any excess water, without squeezing them.
    • Set them aside in a serving dish. 
    • Now, whisk the yogurt, black salt, chaat masala, cumin powder, salt and sugar.
    • Pour the yogurt mixture evenly over the vadas, covering them completely. Refrigerate for a couple of hours before serving.
    • To Make the Green Chutney, blend all the ingredients together along with a little water to make a smooth paste, once well blended, check the salt and adjust to suit your taste.
    • To make the Date Chutney, cook the dates and tamarind along with the jaggery, salt and 1/2 cup of water in a pressure cooker for one whistle. Allow it to cool and blend to make a smooth paste.
    • Serve a couple of Dahi Vadas in an individual serving bowl like a dessert bowl. Drizzle date chutney and green chutney and serve.

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Comments

good

very good

Dec 27, 2017

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0

Very food

recipe is very helpful.

Dec 27, 2017

0
No votes yet
0

good

food is good.

Dec 27, 2017

0
No votes yet
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