Dahi Vada

"Dahi Vada is a very popular North Indian street food, made of lentil dumplings dipped in a creamy whipped yogurt, topped with sweet & spicy chutneys and grounded spice powders. Dahi Vada can be served as a snack or as a starter dish. This mouth melting recipe is super addictive and very hard to resist. This recipe is super easy, just require some prep work to be done in beforehand like making both the spicy and sweet chutneys, preparing the Vadas etc."

Cuisine: Indian | Recipe Category: Appetizers & Snacks
Soak Time: 4-5 Hours | Prep Time: 10 Minutes | Cook time: 30 Minutes | serving: 5-6

Ingredients

For Vada/Fritters

1.	Urad daal/split black lentils(skinless)	1 cup
2.	Green chili, chopped	2 Pc
3.	Ginger, chopped	1 inch
4.	Cashews, chopped	2 Tbsp.
5.	Raisin	2 Tbsp.
6.	Salt	To taste
7.	Asafetida/Hing	A pinch

For Dahi Vada

1.	Thick Curd/Yogurt	2-3 cup
2.	Sugar	1-2 Tbsp.
3.	Green chutney(see recipe note)	As required
4.	Tamarind chutney(see recipe note)	As required
5.	Roasted Cumin powder	1 Tsp.
6.	Red chili powder	¼ Tsp.
7.	Rock salt	To taste
8.	Salt	To taste
9.	Fresh coriander, finely chopped	Few sprigs

Step By Step Instruction: [Hide Images]

Making Vadas/Fritters

1. Pick and rinse the Urad daal for 3-4 times and soak it overnight in enough water or for at least 4-5 hours. Drain and add Urad daal in grinder with chopped chilies, ginger, & asafetida. Grind everything to a smooth batter, adding water in intervals around 3-4 Tbsp.
2. Pour the ground batter in a wide bowl; using your hand beat the batter briskly for couple of minutes till it is fluffy and light. You can use hand beater also. Beating the batter is the secret to soft and mouth melting Dahi Vadas. 
3. Add the raisins, chopped cashews and salt, mix well and keep aside.
4. Heat oil in a pan for deep frying on medium high heat. Add spoonful batter in hot oil using spoon or your hand. Deep fry on medium heat until Vadas starts turning pale golden from bottom don't be in a hurry to turn them. Once done, turn and fry on high heat till golden brown and crisp. 
5. Drain on kitchen paper towel. In another big bowl take Luke warm water enough to soak fry Vadas, soak Vadas in water for 18-20 minutes.
6. Remove the Vada and gently press between your palms so that excess water oozes out. Chill them for some time before serving. 

Serving & Garnishing

1. In a bowl whisk yogurt with sugar and water until smooth. The consistency should not be too thick or too watery. Add sugar according to sourness of yogurt.
2. Get ready with Tamarind Chutney and Green Chutney as recipe link given in Recipe Notes.
3. Place Vadas in serving plate and pour the yogurt mixture evenly over the Vadas, covering them completely.
4. Top with the green chutney and tamarind chutney as per your taste.
5. Sprinkle the red chili powder, roasted cumin powder, black salt or normal salt to taste.
6. Garnish Dahi Vadas with chopped coriander leaves, serve immediately or refrigerate serve later.

Recipe Notes

1. Click here for Mint Coriander Chutney Recipe
2. Click here for Khajur Imli Chutney/Dates Tamarind Sauce Recipe