Dahi Vada

Airy and spongy lentil fritters soaked in creamy, cool yogurt. The contrast between the milky sweetness and the tangy chutneys awakens the senses.

• Prep time: 40 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 690
• Protein: 18 g
• Carbs: 52 g
• Fat: 46 g

Ingredients

• 200 g urad dal ( soaked for 6 hours )
• 500 g yogurt Indian ( beaten )
• 1 tsp Ginger powder
• 1 pinch asafoetida
• 147 ml Sunflower oil ( absorbed during frying (estimated) )
• 2 tbsp White sugar
• 2 tbsp tamarind paste
• 2 tbsp mango chutney optional
• 1 tsp Cumin seed ( roasted and ground )
• 1 piece Fresh cilantro ( chopped )
• 1 pinch Hot pepper en poudre
• 1 tsp Chaat Masala ( to sprinkle )

Instructions

1. Batter preparation

   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. Frying the vadas

   Form balls and drop them into hot oil. The crust should be golden and uniform. Remove when well puffed.

3. Soaking

   Immediately dip the hot fritters into a bowl of warm salted water. Let rest for 15 minutes until they soften and become spongy.

4. Yogurt preparation

   Whisk the Indian yogurt with sugar until perfectly smooth and glossy. It should generously coat the spoon.

5. Assembly

   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.

Chef's tips

• 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.

Storage

Store in the fridge for up to 24 hours. Do not assemble in advance to prevent the fritters from becoming too soggy.