Dahi vada is a type of chaat (snack) originating from the Indian subcontinent and popular throughout South Asia. It is prepared by soaking vadas (fried flour balls) in thick dahi (yogurt).
Fluffy, tender, tangy and sweet dahi vada are a combination of all your favorite flavors and textures in one tasty snack.
They consist of homemade fried lentil dumpling fritters, dunked in creamy whipped yogurt and topped with both spicy and sweet chutneys.
- 3/4 cups moong daal
- 1/4 cup urad daal
- 1*450 gram carton yoghurt
- 1 teaspoon sugar
- 1 teaspoon garlic paste
- 1 teaspoon chaat masala
- 1/2 teaspoon coarsely ground cumin seeds
- 3 ground green chillies (for wada)
- 1/2 teaspoon salt (for wada)
- 2 stalks of coriander leaves
- 1,1/2 teaspoon Eno Fruit Salt
- Salt to taste
- oil for frying
- Pinch of red chilli powder for decorating
- Pinch of coarsely ground cumin seeds for decorating
- 2 stalks of coriander leaves, finely chopped for decorating
- Ground chillies for yoghurt (optional)
- Soak both the daals in water for five to six hours or overnight
- Wash and drain the daals and ensure that all the grit has been removed
- Mix the garlic, chillies, salt and coriander leaves with the daals and put through the blender.
- Do not blend into a very fine paste; some of the daal should be only half crushed
- Mix in the Eno
- Shape the mixture into round balls, flatten slightlywith wet fingers, and deep fry in medium hot oil. Do not let them go crispy
- Keep ready a pan of iced water. Remove the wada from the frier and put them into the water
- Soak until the wadas are cold. Then squeeze gently with fingers to remove all the water and place in a serving dish 2-3 inches deep
- Mix the sugar, salt (to taste), chaat masala, cumin seeds and green chillies into the yoghurt and whisk
- Pour over the wadas and decorate with chilli powder, cumin seeds and chopped coriander leaves