Sunday 1 November 2015

Dahi vada

This popular north indian chaat needs no introduction. My mom makes the best dahi vadas, they are so light, soft and fluffy that i used to forget the count of vadas I have gulped.
Today I'm sharing the evergreen dahi vadas using my mom's recipe.

  • 3/4 th cup skinless urad dal
  • 1/4 th cup skinless moong dal
  • 1/2 inch piece ginger
  • 2-3 chopped green chillies
  • Black pepper powder to taste
  • Salt to taste
  • A pinch of asafoetida
  • Oil to deep fry


  • 3 cups beaten curd
  • Tamarind chutney
  • Coriander chutneys
  • 1 tsp Red chilli powder
  • 1 tsp Roasted cumin powder
  • 1 tsp Chaat Masala


  • Chopped coriander leaves
  • Pomegranate seeds

Preparation time: 20 mins
Cooking time: 30 mins
Yields : 15-20 medium size vadas


  • Soak both the lentils separately for at least 7-8 hours in enough water.
  • Drain the water and transfer the lentils to a wet grinder.
  • Add green chillies, ginger and asafoetida and grind the lentils to a smooth paste using little water, the consistency of the batter should be little thick.
  • Transfer the ground batter to a big mixing bowl.
  • Stir the batter vigorously for 3-4 minutes using a mixing spoon to make it light and fluffy.
  • Add salt and carom seeds and mix well.
  • Heat oil to deep fry the vadas in a deep heavy bottom pan.
  • Drop the batter in hot oil using a spoon and fry on medium heat till they turn light golden in colour.
  • Drain on an absorbent paper.
  • Soak the vadas in lukewarm water for 10-12 minutes.
  • Press each vada gently between your palms to remove the water.
  • Arrange the vadas in a serving platter.
  • Pour beaten curd over the vadas, top it with some tamarind chutney and green chutney.
  • Sprinkle roasted cumin powder, red chilli powder, salt and chat masala over the vadas.
  • Garnish with fresh coriander leaves, some pomegranate seeds and serve immediately.

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