Thursday, June 5, 2008

Dahi Vada

The best thing about this dish is that this is the most perfect fusion of north Indian and south Indian culinary. The crispy yummy vadas of south, in the creamy thick curd with very earthy flavors of the north. Uummmm....thats just perfect!! Now this is not so difficult to make until you get the vadas perfect..

For the vadas:
  • 1/2 cup each of Urad Dal & yellow Moong Dal
  • 8-10 - Black peppercorns
  • Salt to taste
  • Refined oil for deep frying
  • 1/4 kg - thick curd(beaten)
  • 1/2 tsp - Dry roasted Zeera powder
  • 1/2 tsp - red chilly powder
  • 1/3 cup - Chopped Coriander leaves

For the chutney:

  • 25 gms - Tamarind
  • 25 gms - Jaggery or gur
  • 1/2 cup - Water
  • 1/2 tsp - Red Chilly powder


  • Soak the dals in water overnight. Strain the water and grind it to make a fine batter. Make sure you add very little water. If it is a thin batter, the vadas would not be fluffy.
  • Let it ferment for 4-5 hours(for summer) or more.
  • PS: If you do not have yellow moong dal you can take 1 cup of urad dal and soak overnight and grind it and use immediately. No need to ferment the batter in this case
  • Add the Salts and peppercorns.
  • Heat oil in a pan and spoon the batter into the hot oil and fry on low heat until golden.
  • Put the fried vadas immediately into lukewarm water for 5 minutes and squeeze it gently and refrigate it if time permits.
  • Mix the tamarind, jaggery, chilly powder in water until the jaggery dissoves. Strain and keep aside.
  • Serve the vadas on to a platter.
  • Add salt and a pinch of sugar into the beaten chilled curd and pour over the vadas.
  • Pour the chutney on it in the desired design.
  • Garnish with red chilly powder, zeera powder, coriander leaves and salt to taste

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