Dahi Vadas


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This recipe is popular all over India. Different communities have their own variations to this recipe. For example, some add sugar to the curds, whilst others temper it with mustard and curry leaves. The Marwaris use moong dal instead of urad dal to make the vadas. Dahi vadas can be eaten as a snack or as part of the meal. The vadas can be made a day in advance and refrigerated. You have only to soak them in hot water and drain just before serving.

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Makes 12 dahi vadas.
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For the vadas
1/2 cup urad dal (split black lentils), soaked for 4 hours
12 mm. (1/2") piece ginger
2 green chillies
a pinch of soda bi-carb
salt to taste

For the garnish
chilli powder
roasted cumin seeds (jeera) powder

For serving
3 cups beaten curds (dahi)
2 tbsp Khajur Imli ki Chutney
salt to taste


    For the vadas

    1. Wash and drain the urad dal.
    2. Grind together the urad dal, ginger, green chillies and salt in afood processor to a coarse paste.
    3. Add the soda bi-carb to the urad dal paste and mix well till the batter is light and fluffy. Add a little water if required.
    4. Wet your hands and take 2 tablespoons of the batter on your palm or on a sheet of wet plastic and shape into a circle of 25 mm. (1") diameter. Deep fry in hot oil on a slow flame till the vadas are golden brown for about 10 minutes.
    5. Drain on absorbent paper.

    How to proceed

    1. Soak the deep fried vadas in water for about 45 minutes.
    2. Just before serving, drain and squeeze out the excess water.
    3. Arrange the vadas on a serving dish and top with beaten curds.
    4. Garnish with chilli powder, cumin seed powder and salt and serve with khajur imli ki chutney.
    RECIPE SOURCE : ChaatBuy this cookbook
    2 reviews received for Dahi Vadas

    The most Helpful Favourable review

     Reviewed By
    Foodie #623102December 23, 2014

    Love this recipe.

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    The most Helpful Critical review

     Reviewed By
    Foodie #612320April 30, 2014


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    Helpful reviews for this recipe
    Reviewed December 23, 2014by Foodie #623102

    Love this recipe.

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    Reviewed April 30, 2014by Foodie #612320


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