Monday, 8 July 2013


Dahi vada is again classic indian dish which is prepared and eaten almost in almost all parts of India. Its also referred to as Dahi Baras or Dahi Bhallas. This dish is one of my moms special dish and she recently taught me her tips and tricks to make these yummy Dahi vadas.

Ingredients Required :-
  • 200 grams of Urad dal
  • 2 inch piece of ginger
  • 3-4 green chillies
  • 1/2 bunch of coriander leaves
  • 7-8 curry leaves finely chopped
  • Oil for frying.
  • Warm water for immersing the fried vada
  • 1 litre of dahi
  • 3-4 tspn of Cumin powder( Jeera powder)
  • 3-4 tspn of Chilly powder
  • 3-4 tspn of Rock salt ( Kala namak)
  • 2 tspn of sugar
  • Salt to taste
  • Tamarind chutney

Procedure to make :-
  • Soak the Urad dal in water for just 4 hours. Wash and grind it.
  • Now in a blender add green chillies,coriander leaves and ginger and grind it coarsely.
  • Mix this into the vada batter along with finely chopped curry leaves.
  • Now heat oil in a frying pan and fry out the vadas immediately after grinding to prevent it from soaking oil.
  • No salt should be added to vada before frying.
  • Now immediately after frying immerse the vadas in warm water to which salt has been added.
  • Let it stay immersed for about 15-20 minutes.
To assemble the dish:-

  • In a mixing bowl whisk together curd with a little water to make into a smooth mixture.
  • To this now add Salt,sugar, about 1 tspn or more of chilly powder, and Rock salt and 2 tspn of Cumin powder.
  • Whisk well again.
  • Now squeeze the vadas between palms to remove the excess water.
  • Arrange in a serving bowl and pour half the whisked curd on top. Keep the other half aside.
  • keep in fridge for about 1-2 hours before serving.
Arrange individual portion in a bowl and top it with 2-3 tspn of whisked curd. Sprinkle chilly powder,cumin powder and tamarind chutney. Garnish with finely chopped coriander leaves. 

Some people even temper dahi with Curry leaves,fenugreek seeds,cumin seeds.