Hello everyone, it’s lovely to see you.
I thought it would be nice to make a summery cool dish. It’s ideal for a starter, snack, or side dish at a barbeque. This is another of my husband’s fav foods, I told you he was the foodie. His Mum used to make it all the time for him and he never grew tired of it.
Dahi (Yoghurt) Vada (dumpling) is a refreshing treat on a hot summers’ day, as it is eaten cold and you can spice it up with loads of different toppings.
This is a very old recipe from centuries ago and eaten all over India and in Pakistan, where it is known as Dahi Bhalla, very much a favourite all over India and Pakistan.
There are various ways of making Dahi Vada, but mine has been handed down from my mother-in-law, who made the softest, fluffiest ones 😊
I hope you enjoy the recipe:
Makes : 20 – 30
Prep : 4 - 12 hours
Cooking Time : 25 mins
Resting Time : 2 hour
INGREDIENTS:
For the Vada:
300g urad dahl – white split urad with husks removed
175ml water
3 chillies
1-1½ inches ginger, chopped
1½ tsp salt
Oil for deep fry – rapeseed, sunflower or vegetable.
a big pan of water
For the Dahi (Yoghurt)
500g natural yoghurt – homemade/store-bought or vegan
50ml water
1-2 tsp salt
2 tsp sugar
1 tsp cayenne powder
1 tsp cumin powder
1 tsp chaat masala
Toppings: ** these are all optional extras
tamarind puree
date puree
coriander and green chilli chutney (lili chutney)
fresh coriander (chopped)
cayenne powder
cumin powder
chaat masala
pomegranate
sev
METHOD:
Wash and soak the urad dahl overnight, soak for a minimum of around 4 hours
Grind the soaked urad dahl in a blender together with the green chillies, ginger, and salt. Use the water little by little, (you may need a more or less) blend to a smooth fluffy consistency that sits on a spoon. Dropping consistency.
Cover and leave to sit while you make the yoghurt mixture.
Mix the yoghurt so it is smooth, add water until it is as thick as double cream.
Mix in the salt, sugar, cayenne, cumin and chaat masala, taste and add extra salt/sugar if required. Also, add more cayenne if you prefer it hotter.
You're ready to make the vada. Take the urad mixture and give a stir.
Over a medium heat, heat the oil in a wok or deep pan, when it looks like it is shimmering, drop a small drop of the urad mixture in, if it's sizzling and floats to the top the oil is ready.
Using a dessert spoon or ice-cream scoop, drop in about 5 or 6 vadas into the oil, fry, turning regularly until golden, this will take around 3-4 minutes.
When they are done, take out of the oil and put straight into the pan of water. Leave them there for 5 - 10 minutes. While you’re waiting, fry off the rest of the vadas.
Take each vada out of the water, they will feel soft, heavy and be full of water. Press each dumpling between your palms and squeeze out water. Don’t press too hard, as they will split, so be gentle. Place them in a deep dish.
Cover the vada with the yoghurt mixture (reserve some of the mixture for serving), cover the dish with a lid or cling film and put the dish in the fridge for around 2 hours, or longer. They can be stored in the fridge overnight.
When you are ready to serve, garnish the vada with some extra yoghurt mixture, and any of the toppings in the ingredients. I used tamarind puree, lili chutney, fresh coriander, cayenne powder, cumin powder, chaat masala and pomegranate.
TIPS:
Make It Vegan – Use vegan yoghurt, it will taste exactly the same – I use Oatly Greek Style Oatgurt
If you want to make this ahead of time, soak the vada in yoghurt and they will keep for 24 hours in the fridge.
I hope you get a chance to make dahi vada, they are a refreshing change from the norm. Great for a sunny day, when the last thing you want is a hot meal.
You can garnish with many different toppings, so if you have done this, please let me know, I’d definitely be interested 😊
Please share the website and recipes with your friends and family. Is there anything you'd like to see here? Let me know in the comments below.
Until next time, Happy Cooking! 💖
See method in pictures below:
