HOW TO MAKE SUPER SOFT DAHI VADA IN TWO WAYS

Dahi vada Recipe in detail with step by step photos and video. This is tasty and melt in mouth Indian chaat made of deep fried lentil dumplings topped with seasoned chilled creamy yogurt, various chutneys and spice mix.

How To Make Dahi Vada – Step By Step

To begin with, clean, wash and soak urad dal in enough water for 6-7 hours (I soaked it over night). Photo 1.

Strain the water from the soaked urad dal.

Now, add soaked strained dal, cumin seeds and green chilies in to the mixer grinder jar. Photo 2.

Pulse for few seconds to break down the lentils. Then open the jar and scrape off form the side. Then add 2 tbsps of water and grind.

Again, open the jar and scrape the lentils from sides and add another 2 tbsps of water only. Close the lid and grind it to a smooth paste. Photo 3.

Note : Please ensure that you do not add too much water at a time. Also, ensure batter is smooth enough and at the same time it should easily hold the shape of vadas. Batter should not be runny at all. Personally, I like the batter to be slightly coarse but smooth. You can see the batter consistency in the video below.

Then, transfer the vada batter into a large bowl. Photo 4.

Using a hand whisk or a beater, whisk it briskly for 1 minute. Photo 5.

Add salt to taste and then whisk it well for another 3-4 minutes. This is a key step to make fluffy dahi vada batter. Photo 6 and 7.

To check if the batter is perfect fluffy, take a small portion of batter and drop it in a bowl with water. If the batter floats, it is ready to fry. Photo 8.

Note : If batter portion doesn’t float on the top, then whisk it again for 1-2 minuets and check again.

Shaping And Frying Vada

First, heat oil in a deep pan or a kadhai. Ensure that you have enough amount of oil in pan. Because, while frying, vada should be immersed well in that oil. Photo 9.

Once the oil is hot, reduce the flame to medium heat.

To make vadas, first wet your palm with water. Photo 10.

Depending upon the size of vada you prefer to make, take the amount of batter in your palm.

Now, either you can shape into a ball or make a round shape and make a hole in the centre. Anything is fine, whatever you are comfortable with. Photo 11 and 12.

Gently, slide it into hot oil. Photo 13.

If the batter is whisked well and fluffed, then the vadas will puff up beautifully while frying. Let if fry for minute undisturbed before you flip it. Photo 14 and 15.

Do not overload the pan and fry them in batches.

Now, flip them and fry on medium heat until golden brown and crisp. Photo 16 and 17.

Once they are golden and crisp, take them out and drain onto an absorbent kitchen paper towel. Photo 18.

Soaking And Making Yogurt Mixture

Add lukewarm water in a large bowl. Add Dahi Vada masala, tamarind pulp and black salt according to taste and mix. Photo 19.

Now, soak vada in water mixture, cover and keep it aside for 30 minutes. Photo 20.

The vadas will increase in size. Also, soaking vada in warm water makes it soft and porous. Photo 21.

Take the vada and press it gently between the palms to squeeze it to remove water. Repeat the same for all and set it aside. Photo 22, 23 and 24.

To make dahi mixture, In a large bowl, add chilled yogurt, water, sugar, roasted cumin powder, and black salt to taste.

Beat well.

Without Chutney

Now, arrange the soaked vada on a serving plates. Pour the beaten yogurt mixture over the vadas.

Sprinkle generous amount of masala over it. Garnish with chopped coriander leaves and serve.

With Green Chutney And Sweet Chutney

Arranged the squeezed vada on serving plate and dress with yogurt mixture.

Drizzle the green chutney and sweet chutney over it. Sprinkle generous amount of masala over it. Garnish with chopped coriander leaves and serve.