Dahi Vada is an Indian snack prepared by soaking Vadas(fried flour balls) in thick Dahi(yoghurt). It is seasoned with various dry spice powder like red chili powder, cumin powder, black salt and tamarind chutney. Dahi Vada is a popular festive delight served during Indian festivals.

Serves: 5-6 people

Preparation Time: 4 ½ Hours

Cooking Time: 30 Minutes

Cuisine: Indian

Course: Snack

Ingredients:

For the Vadas:

1. Urad Dal/ Split Black Gram                                      250g
2. Arwa Rice/ Idli Rice                                                   50g
3. Chana Dal/ Split Bengal Gram                                 40g
4. Asafetida/ Hing                                                           ¼ tsp
5. Oil to fry vadas
6. Baking Soda                                                                 ½ tsp
7. Salt to taste
8. Raisins                                                                           15g

For Soaking Vadas:

1. Water                                                                           1 liter
2. Dry Red Chilies                                                           2
3. Mustard Seeds                                                            ½ tsp
4. Asafetida                                                                       ¼ tsp
5. Curry Leaves                                                                15-20
6. Curd                                                                               ¼ cup
7. Oil                                                                                   2 tbsp
8. Salt to taste

For the Topings:

1. Curd                                                                                                   3 cups
2. Sugar                                                                                                 2 tbsp
3. Tamarind Chutney                                                                          1 ½ cup
4. Roasted Cumin Powder                                                                 ¼ cup
5. Red Chili Powder                                                                              ¼ cup
6. Black Salt to taste
7. Chopped Coriander to garnish

Directions:

1. Thoroughly wash the urad dal, chana dal and rice. Soak them in a bowl of water for 4 hours. After 4 hours drain off the excess water. Grind the soaked dal and rice with very little water till fine. Adding too much water may make the batter too runny which will not retain the shape of Vadas.
2. Keep the batter aside for 30 minutes.
3. While the batter is kept aside, take a liter of water in a bowl for soaking the vadas. In the water add ¼ cup of curd, salt as per taste and whisk it well.
4. Heat a pan, add 2 tbsp of oil and heat it. Add asafetida, dry red chilies and let it temper. Now add mustard oil, heat it till the seeds crackle and then add the curry leaves. Quickly add the oil mixture to the water. Keep the tempered water aside.
5. Take a deep frying pan/ kadhai. Heat it in a low flame and add oil for frying the vadas.
6. While is oil is heating, take the vada batter. Add asafetida, baking soda, salt to the batter and mix well till well incorporated. One can even add a pinch of turmeric powder to batter to give a mild color to the vadas.
7. Rub water onto your palm and take out a small portion of the batter on your palm. Shape it into a flat round vada with a hole in the middle(this helps the vada to soak more water and get soft vadas). Also stuff the vada with one or two raisins.
8. Drop it into the hot oil and fry till golden brown in medium low flame. One can even use a spoon to drop the batter into the oil to make round ball shaped vadas.
9. Take out the fried vadas and directly put it into the tempered water. Soak the vadas till soft, when soft take it out of the water and squeeze between your palms to drain of the excess water. Keep it aside.
10.  Take curd in a bowl, add black salt and sugar. Whisk the curd till lump free.
11.  To assemble, arrange the soaked vadas in a serving plate. Top it with the whisked curd. Sprinkle the cumin powder, red chili powder, salt as per taste.
12. Top it with tamarind chutney and garnish with chopped coriander leaves.
13. Keep it in the fridge and serve it chilled.