Dahi Vada – soft lentil dumpling soaked in spiced yogurt and topped with tangy chutneys and spices.
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About Dahi Vada
Dahi Vada is a famous Indian snack, known for its soft, spongy vadas soaked in creamy yogurt and topped with flavorful chutneys and spices. While traditionally made with urad dal alone, this recipe offers a lighter twist by incorporating moong dal, making the vadas softer and easier to digest.
Perfect for festive occasions or as a refreshing treat on a warm day, these Moong Dal Dahi Vadas strike a balance between indulgence and nutrition. The tangy curds, sweet and spicy chutneys, and crunchy toppings create a delightful burst of flavors in every bite.
Step-wise instructions with pictures
Wash and soak the urad dal and moong dal together for 4 to 5 hours.
Drain the water and transfer the dals to a mixer jar. Add chopped green chillies and ginger. Blend to a thick, smooth paste.
Transfer the batter to a bowl. Add a pinch of salt and whisk well until it turns light and fluffy.
Heat oil in a pan over low to medium heat. Take small portions of the batter and carefully drop them into the hot oil.
Fry until the vadas turn light golden in colour and crispy.
In a bowl, mix warm water with a little salt and a pinch of asafoetida.. Soak the fried vadas in this water for 15 to 20 minutes.
After soaking, gently squeeze out excess water from the vadas using your palm.
In a bowl, whisk thick curds with salt and powdered sugar until smooth. Keep aside.
In a serving dish, spread a layer of whisked curds. Place the soaked and squeezed vadas over it. Pour more curds over the vadas, covering them completely.
Drizzle green chutney and sweet chutney as per taste.
Sprinkle roasted cumin powder and Kashmiri red chilli powder.
Garnish with chopped coriander leaves, pomegranate seeds, and sev. Refrigerate for some time before serving for a refreshing taste. Serve chilled and enjoy.
Recipe Card
Dahi Vada
Ingredients
For the Vadas
- ¼ cup moong dal
- ¼ cup udad dal
- 2 green chillies
- ½ inch ginger
- salt to taste
- a pinch of asafoetida
For Curds
- 1 ½ cups of thick curds
- a pinch of salt
- 3 to 4 tbsp of powdered sugar/ palm sugar
Other ingredients
- Green chutney
- sweet chutney
- red chilli powder
- roasted cumin powder
- chopped coriander leaves
- pomegranate seeds
- sev
Instructions
- Wash and soak the urad dal and moong dal together for 4 to 5 hours. Â
- Drain the water and transfer the dals to a mixer jar.
- Add chopped green chillies and ginger.
- Blend to a thick,smooth paste, adding very little water (1 to 2 tbsp at a time). The batter should be thick and not runny.
- Transfer the batter to a bowl. Â Add a pinch of salt and whisk well until it turns light and fluffy. This step helps aerate the batter, making the vadas soft.
- Heat oil in a pan over low to medium heat. Â Take small portions of the batter and carefully drop them into the hot oil. Â Â Fry until the vadas turn light golden in colour and crispy.
- In a bowl, mix warm water with a little salt and a pinch of asafoetida.. Soak the fried vadas in this water for 15 to 20 minutes. Â Aftersoaking, gently squeeze out excess water from the vadas using your palm.
- In a bowl, whisk thick curds with salt and powdered sugar until smooth. Keep aside.
- In a serving dish, spread a layer of whisked curds. Place the soaked and squeezed vadas over it.  Pour more curds over the vadas, covering them completely. Â
- Drizzle green chutney and sweet chutney as per taste. Â Sprinkle roasted cumin powder and Kashmiri red chilli powder. Â
- Garnish with chopped coriander leaves, pomegranate seeds, and sev. Â
- Refrigerate for some time before serving for a refreshing taste. Serve chilled and enjoy
Recipe Video
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