Dahi Vada



For Vada
1 cup Urad Dal
Salt to taste
Oil to deep fry

For Dahi/Yoghurt
2 cups Dahi/Yoghurt
1/2 tsp grated ginger
1/2 tsp Black Salt
1 tsp ground roasted Jeera/Cumin powder
1/2 tsp Red Chilli powder
2 tblsp Dhaniya leaves, chopped fine
Salt to taste
Tamarind Chutney for garnish

Makes 8-10 pieces


Make Vadas

1. Soak Urad dal overnight and grind to a fine paste along with salt. Use as little water as you can.

2. Heat oil for deep frying.

3. Grease your hands with water. Take 2 tsp batter and place on the fingers of your left hand. Pat flat with the other hand. Carefully slip this into the heated pan.

4. Deep fry on low-medium heat till light brown. Drain.

Make Dahi/Yoghurt

1. Blend the dahi/yoghurt with a little water until it is smooth.

2. Add jeera powder, salt, red chili powder and dhaniya leaves.


1. Soak vadas in water for 2-3 hours.

2. Gently remove the vada from water, press it lightly to remove excess water.

3. Dip it in Dahi, remove and arrange on a plate.

4. Pour a little Tamarind Chutney over this arrangement of Dahi Vadas.

5. Garnish with a little jeera, red chilli powder and Sev.

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