Dahi Vada Recipe|Cool Side Serve

Dahi Vada ready to eat

Dahi Vada|Cool Side Serve

When life gives you vadas which you do not like then you just make this Dahi Vada Recipe|Cool Side Serve! The other day a friend got me some breakfast of idly which I devoured instantly and the second packet I opened was supposed to be Mysore Bajji but it was Vada; which I detest. But then I instantly thought of making Dahi Vada for lunch. Dahi Vada is North-Indian street food which is overwhelmingly popular.

Dahi Vada Raita

When I was a kid, I remember my mom asking the maid to get vadas at 11am (they were made fresh at that time) and she would make dahi vadas for all of us. I do not think we had a mixie to make them at home then. Mom liked making raitas as the summer heat was unbearable and a cool raita cooled down tempers too. My dad relished the raita and polished off one bowl before he started his meal. The dahi vadas mom made were not a chat but just a cool side serve like raita.

What is a Raita?

Raita a yogurt based dish which can be served in the form of chilled side accompaniment with a totally heavy meal. There are numerous variations to the flavours of Raita and the texture is dependent on the ingredients used. You can make sweet, salt, spicy or tangy Raita centred upon the kind of vegetables or fruits you blend with thick heavy and whisked Curds. You can add herbs, fruits, veggies, spices and your preferred seasonings to make the Raita more savoury and appetising. You can be flexible with the spices to suit your palate and taste.

Accompaniment to all Foods

Interestingly, Raita can be served with all kinds of curries, vegetables, non-vegetarian dishes, roti, naan or other bread. Some raitas are really meant to be a salad as the number of fruits and vegetables is increased while the amount of yoghurt is decreased. If you use Greek yoghurt instead of cream you can have a healthier salad. I have many recipes like this Chicken Biryani which I serve with a raita.

Perugu Garelu

One bite into a chilled, dahi vada and you will experience a burst of flavours in your mouth. Down South, we make Perugu Garelu (Andhra style) where the vadas are fried and directly drowned in beaten curd; tempered with mustard seeds and curry leaves. While the North Indian Dahi Vadas are topped with a colourful array of delightful and distinct flavoured chutneys, spice powders and garnishes like sev.

What I have shared today is a no-frills Dahi Vada, which doubles up as a simple Raita. I do make Vadas at home and I am sharing the recipe for the Vadas although what I am sharing our not what I made.

The yogurt for Dahi Bhalla is heavy, creamy, chilled and sweetened with sugar.

Ingredients for Dahi Vadas

1 cup Black gram lentil urad dal without skin, washed, soaked for 3 hours

2”Ginger piece

 2 Green chilies

 Salt to taste

0il for deep frying

2 cups Fresh creamy, thick yogurt

1tbsp sugar

½ tsp Red chilli powder

1 tsp black salt or kaala namak       

 ½ Roasted cumin powder

  Fresh coriander leaves for garnish

Method for making the Vadas

Grind the urad dal, green chilies, ginger and salt together to a fine paste but thick. Add very little water while grinding. Transfer to a bowl and using your hand or hand beater, beat the batter till it is airy and light.

Heat oil in a deep frying vessel, wet your palm and place a ball of batter on your palm and make a hole in the centre with a wet finger. Slide this gently into the oil and fry till golden brown. They look just like doughnuts.

Deep fried vada
Soaked vadas

Transfer these deep fried vadas into a bowl of water and let them soak for a few minutes. Remove and gently press between your palms so that excess water oozes out.

Method for Dahi Vadas

Chopped Vadas
Creamy yoghurt

Beat the curd till smooth and creamy and add water or a little milk to get a nice consistency. Add the sugar and salt to the curds. I like smaller bites of the vada as they soak in the curds better so I just chop them into 4 wedges. Place the vadas in a serving bowl and pour the chilled curd all over the vadas, drowning them completely.

Dahi Vada is ready

Sprinkle the red chilli powder and cumin powder. Garnish with fresh coriander.

Chill the vadas for some time before serving. Serve the Dahi Vada, chilled.

Dahi Vada is served

 Dahi Vadas can be served as a chilled snack or a starter. This classic street food is just irresistible.

Dahi Vada Recipe|Cool Side Serve
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Dahi Vada Recipe|Cool Side Serve
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Ingredients
Servings:
Instructions
  1. Grind the urad dal, green chillies, ginger and salt together to a fine paste but thick. Add very little water while grinding. Transfer to a bowl and using your hand or hand beater, beat the batter till it is airy and light.
  2. Heat oil in a deep frying vessel, wet your palm and place a ball of batter on your palm and make a hole in the centre with a wet finger. Slide this gently into the oil and fry till golden brown. They look just like doughnuts.
  3. Transfer these deep fried vadas into a bowl of water and let them soak for a few minutes. Remove and gently press between your palms so that excess water oozes out.
  4. Beat the curd till smooth and creamy and add water or a little milk to get a nice consistency. Add the sugar and salt to the curds. I like smaller bites of the vada as they soak in the curds better so I just chop them into 4 wedges. Place the vadas in a serving bowl and pour the chilled curd all over the vadas, drowning them completely.
  5. Sprinkle the red chilli powder and cumin powder. Garnish with fresh coriander.
  6. Chill the vadas for some time before serving. Serve the Dahi Vada, chilled.
  7. Dahi Vadas can be served as a chilled snack or a starter. This classic street food is just irresistible.
Recipe Notes

The batter needs to be thick.

The batter has to be punched until it is light and fluffy.

You can buy restaurant made Vadas and add to creamy yoghurt at home.

Harjeet Kaur
jeetjinder@gmail.com

My writing was limited to school essays and projects for my kids and out of the blue, my writing career began with writing articles for the magazine section of a reputed national newspaper. I rediscovered my best subject at school and began writing with gusto. I had a weekend column in the newspaper which was well appreciated. I started off writing about Interiors and Gardens and later diverse topics like Fashion, trends, food and events in the city. Juggling my time between various jobs down the years and my writing, I have written content for fliers, brochures for colleges, speeches, social media content and also website content. I love writing and I am open to writing on a plethora of topics. My blog has some interesting insights into my life and travels but now it is mainly a food blog as I am growing organic vegetables and cooking my own produce is very therapeutic. Read my blogs to know me better. I write from my heart and what I write is what I feel... I feel a feel, A funny feel A funny feel, feel I! If you feel the feel I feel You'll feel the same as I!!

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