Dahi Vada – Lentil dumplings in Chilled Yogurt

Dahi Vada
Dahi Vada- sweet and spicy snack

Dahi vada or Dahi bhalla is a popular Indian street food snack also known as Chaat. Dahi means ‘yogurt’ and vada or bhalla mean ‘dumplings’.The lentil dumplings are soft and melt in the mouth and served with chilled and seasoned sweet yogurt. The dish is topped with sweet red chutney and hot green chutney.

This nutritious and cool snack is also relished during Iftar in the holy month of Ramadan in almost every Indian home. The recipe is almost the same everywhere, except that I like to stuff the dumplings with raisins, because kids like the sweet surprise inside.

Dahi Vada

  • Servings: 4-6
  • Time: 10-15 min
  • Difficulty: medium
  • Print

Ingredients

  • 200 g Split black gram skinless(Urad dal) 
  • 750 ml yogurt
  • 1 tsp. chopped ginger
  • 2 tbsp.Gram flour (besan)
  • salt to taste
  • 1 tsp.Rock salt 
  • a dozen raisins (optional)
  • 1 tbsp.Sugar
  • 1 tbsp.sweet red chutney
  • 1 tbsp.green chutney
  • Oil for deep frying
  • 1-2 tsp. Roasted cumin powder
  • 1-2 Green chilies chopped
  • 1/4 cup chopped coriander leaves

Method:

  1. Wash and soak the black gram overnight in enough water.
  2. The following morning, drain the water and grind to a smooth paste.
  3. Add salt, raisins, ginger, green chilies and gram flour to the batter and whisk for ten minutes.
  4. Heat oil in a wok/deep bottomed pan.
  5. Take a tablespoon of batter and drop the batter in the hot oil and fry until golden.
  6. Fry all the dumplings similarly.
  7. Drop the fried dumplings in a pot of water.Let them soak for two minutes.
  8. Meanwhile, whisk the yogurt with some rock salt and sugar.
  9. Now remove the dumplings from water and squeeze them gently to remove excess water.
  10. Place them in a serving bowl/plate with the whisked yogurt.
  11. Spoon some sweet red chutney and some hot green chutney(if desired)
  12. Sprinkle coriander leaves, roasted cumin powder and/or red chili powder
  13. Serve chilled.

Sweet Chutney:For a sweet chutney, boil equal quantities of tamarind pulp and jaggery. When the concoction is caramelized season with black salt(or salt), Red chilli powder and Cumin powder. For a cup each of jaggery and tamarind add a teaspoon each of spices. Chill it in the refrigerator.

Green chutney:  Pulse together Coriander leaves 1 cup ,            Mint leaves 1 cup,Green chilies 2,salt to taste and a dash of lemon juice

washed,soaked,drained black lentils
washed,soaked,drained black lentils
lentils grinded to a smooth paste without water
lentils grinded to a smooth paste without water
dumplings being fried in hot oil
dumplings being fried in hot oil
fried dumplings soaking in water for 2 minutes
fried dumplings soaking in water for 2 minutes
delicious dahi vada
delicious dahi vada

Some more Chaat (Indian street food) ideas:

Recipe:Golguppas/Paani puri with a twist

Scrumptious Golguppas
Scrumptious Golguppas

Recipe;Sandwich fritters

Sandwich fritters
Sandwich fritters

I am taking all these tasty snacks to Angie’s Fiesta Friday.This week lovely Loretta@Safari of the mind and Caroline@Caroline’s cooking are co-hosting the party. I am sure every one will love these mouth watering Indian fast foods…

 

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36 thoughts on “Dahi Vada – Lentil dumplings in Chilled Yogurt

  1. Welcome to Fiesta Friday Ana (oops I almost called you SKD), as it still shows up that way :). This is gorgeous, not sure I know what it’s called, but is it like bhel or pani puri? Cos I just love those too. They are Indian snacks right? Quite lovely for sure, I know I’d love it with tamarind chutney 🙂

    Liked by 1 person

    1. Thanks for the warm welcome Loretta. You can call me Ana or skd ,whatever you
      like. I am right now dealing with a copyright issue with a very popular website which borrowed(stole) pictures from my blog and posted as their own. I have contacted them and waiting for a reply. That’s why my user ID is skd to avoid any confusion. But all my friends know my name. So it doesn’t matter what the dp says ☺

      Like

  2. Dahi vadas have been a constant favourite of mine since I lived in India and learned to make them there. However, I have never seen two recipes alike. The ones I learned to make were not fried, but now I make both versions. Yours has some very interesting flavours in it different from mine, so I would love to give this a try. Thanks for sharing it with us at FF.

    Like

    1. Thank you. It is found every where from roadside kiosks to restaurants, during Ramzan all over India. Which is your favourite place to eat dahi vada??

      Like

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