Dahi vada

Ingredients

• Prepare Mash Daal (Lentil) Baray: Mash daal (White lentil gram) 1 & ½ Cup (soaked for 1 hour)
• Water ½ Cup or as required
• Cumin seeds roasted & crushed ½ tsp
• Salt ½ tsp or to taste
• Cooking oil for frying
• Warm water as required
• Salt 1 tbsp
• Prepare Street Style Smooth Dahi: Water 1 Cup
• Cornflour 1 tbsp
• Dahi (Yogurt) 1 kg
• Sugar powdered 1 tbsp
• Assembling: Papdi as required
• Dahi bara masala
• Khatti meethi chutney

Ingredient Image

Step 1

Soak the white lentils and then blend them with a little water to make a thick, smooth batter.

Step 2

Transfer the batter to a bowl, add cumin seeds and salt, then whisk it vigorously in one direction for about 4-5 minutes until it becomes light and fluffy. To check if it’s ready, drop a teaspoon of batter into water—if it floats, you’re good to go!

Step 3

Heat some oil on low flame. Using a greased spoon, drop spoonfuls of the batter into the oil and fry the vadas gently until they’re golden brown. Let them cool a bit.

Step 4

Soak the fried vadas in warm salted water for 10-15 minutes, then gently squeeze out the excess water.

Step 5

For the smooth yogurt sauce, cook cornflour mixed with water on low heat until it thickens into a glue-like consistency, then let it cool.

Step 6

In a separate bowl, whisk together yogurt, salt, and sugar, then stir in the cooled cornflour mixture until everything is well combined.

Step 7

Add the soaked vadas into the yogurt mixture and let them soak until you're ready to serve.

Step 8

To serve, place the vadas in a bowl, break them up slightly with a spoon, then top with papdi, dahi bara masala, and sweet-tangy chutney. Enjoy!