Dahi Vada (fried Lentil Dumplings Soaked In Curd)

Dahi Vada is a popular Indian dish, which is cooked in almost all states of India. It is traditionally made during major Indian festivals, be it Holi or Dashera. It consists of Urad dal (lentil) dumplings deep fried and dipped in a sweet and spicy curd. It can be a starter or served as a side dish.

Picture of: Dahi Vada
Picture of: Dahi Vada
For vada
Urad dal (Peeled black lentil) 150 grams (5.5 ounce soaked for 4-5 hours)
Cumin seeds 1 tablespoon
Green chillis 2-3 pieces
Hing (asafetida) ¼ tablespoon
Nuts (cashew and raisins) 1 tablespoon (optional)
Salt ½ tablespoon
Refined oil 6-7 tablespoon
For dahi
Khatta Dahi (Sour Curd) 200 grams
Cumin seeds ½ tablespoon
Whole Red chillies 2 pieces
Black Salt ½ tablespoon
Imli ki chutney (Tamarind sauce) 1 tablespoon (optional)
Dhaniya aur pudine ki chutney 1 tablespoon (optional)
For vadas take urad dal, cumin seeds, green chilies, hing and 2-3 tablespoon of water. Grind all ingredients to make a smooth paste. Add salt and nuts(optional).
Make small balls and fry in oil till they turn golden brown. Take out and dip them in a bowl of water for 10-15 minutes. Afterwards squeeze the excess water out and keep the vadas aside.
For the dahi, dry roast the cumin seeds and red chilies together over low flame till the aroma stars coming out. When cool grind them in powder.
For serving, place the vadas on a plate or bowl and pour the Dahi over it. Then sprinkle the roasted cumin and red chili powder, black salt and drops of tamarind and dhaniya chutney.