Dahi Vada
Ingredients
- 200 gurad dal (soaked for 6 hours)
- 500 gyogurt Indian (beaten)
- 1 tspGinger powder
- 1 pinchasafoetida
- 147 mlSunflower oil (absorbed during frying (estimated))
- 2 tbspWhite sugar
- 2 tbsptamarind paste
- 2 tbspmango chutney
- 1 tspCumin seed (roasted and ground)
- 1 pcFresh cilantro (chopped)
- 1 pinchHot pepper en poudre
- 1 tspChaat Masala (to sprinkle)
Method
Airy and spongy lentil fritters soaked in creamy, cool yogurt. The contrast between the milky sweetness and the tangy chutneys awakens the senses.
- 1
Blend the soaked urad dal with ginger and asafoetida until smooth. Whisk vigorously by hand until the batter is light and floats in a glass of water.
- 2
Form balls and drop them into hot oil. The crust should be golden and uniform. Remove when well puffed.
- 3
Immediately dip the hot fritters into a bowl of warm salted water. Let rest for 15 minutes until they soften and become spongy.
- 4
Whisk the Indian yogurt with sugar until perfectly smooth and glossy. It should generously coat the spoon.
- 5
Gently press the vadas between your palms to extract water. Arrange them in a dish, cover with yogurt, then top with tamarind paste and mango chutney. Sprinkle generously with chaat masala.
Frequently asked questions
How do you get this dish right?
- Don't add too much water when blending the dal, or the vadas will fall apart during frying.
- The secret is air incorporation: the batter should double in volume when whisked.
How long does this dish keep?
Store in the fridge for up to 24 hours. Do not assemble in advance to prevent the fritters from becoming too soggy.
