Dahi Vada

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Prepare Dal Batter

   Drain the soaked urad dal completely. Transfer it to a grinder/blender along with the chopped ginger, green chilli, cumin seeds, black peppercorns, 1/4 tsp hing, and 1 tsp salt. Add 1/4 cup (60ml) water. Grind into a very smooth, fluffy batter. It should be thick enough to hold its shape. If needed, add 1-2 tablespoons more water, but be careful not to make it too thin. Transfer the batter to a large mixing bowl.

2. 02

   Whip the Batter

   Using your hand or a whisk, vigorously beat the batter in the mixing bowl for 5-7 minutes. This step is crucial for making the vadas light and fluffy. The batter should become very airy and almost double in volume. You can test it by dropping a small dollop into a bowl of water; it should float immediately. If using, mix in 1/4 tsp baking soda now.

3. 03

   Heat Oil for Frying

   Place a kadhai/wok on medium-high heat and pour in 3 cups (750ml) of oil for deep frying. Let the oil heat up for about 5-7 minutes. To check if it's hot enough, drop a tiny bit of batter into the oil; it should sizzle and immediately rise to the surface. If it browns too quickly, reduce the heat to medium.

4. 04

   Fry the Vadas

   Wet your hands slightly. Take a small lemon-sized portion of batter (about 1.5 tbsp) and gently drop it into the hot oil. Fry 6-8 vadas at a time, making sure not to overcrowd the kadhai. Fry on medium heat for about 3-4 minutes per side, turning them occasionally with a slotted spoon, until they are golden brown and crispy all over. The inside should be cooked through and light.

5. 05

   Soak Vadas in Water

   While the vadas are frying, in a large mixing bowl, combine 2 cups (500ml) warm water and 0.5 tsp salt. As each batch of vadas finishes frying, immediately transfer them from the oil using a slotted spoon directly into this warm salted water. Let them soak for at least 15-20 minutes. They will absorb water and become soft.

6. 06

   Prepare the Curd

   In a separate small bowl, take 2 cups (500g) of chilled curd. Add 1 tsp sugar and a pinch of salt. Whisk vigorously with a fork or whisk until it is completely smooth and lump-free. It should be creamy and pourable, not too thick.

7. 07

   Squeeze and Arrange Vadas

   After 15-20 minutes, gently take each vada out of the water. Place it between your palms and lightly press to squeeze out most of the absorbed water. Be gentle so the vada doesn't break. Arrange the squeezed vadas on a large flat plate or individual serving bowls.

8. 08

   Assemble Dahi Vada

   Pour a generous amount of the whisked curd over the vadas, ensuring they are well covered. Drizzle 1 tbsp of tamarind chutney and 1 tbsp of green chutney over each serving. Sprinkle 1/2 tsp chaat masala, a pinch of red chilli powder, and a pinch of roasted cumin powder over the top.

9. 09

   Garnish and Serve

   Finally, garnish each Dahi Vada serving with a sprinkle of finely chopped coriander leaves. Serve immediately. For best taste, you can chill the assembled Dahi Vada for 30 minutes before serving, but it's delicious fresh too.