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Dahi Vada (Lentils Balls in Yogurt Sauce) by Siri on Mar 20, 2011

'Dahi' in Hindi means yogurt and 'Vada' is a fried lentil fritter. Just imagine what would happen if some creamy, delicious, fluffy lentil fritters are dunked in a unbelievably simple (not more than 30-45 seconds to put together) yet yummy yogurt sauce - pure heaven. This dish is made in almost every Indian household and is eaten as a guilt-free brunch/snack item, anytime of the day & especially during major Indian festivals.

Original Recipe URL - http://www.cookingwithsiri.com/2010/11/dahi-vada-perugu-garelu.html

  • Cook time:
  • Prep time:
  • Serves: 2 people
Ingredients
  • For Fritters (Vada) -
  • 1 cup urad dal (skinned split black lentils, cream colored)
  • 2-3 green chillies
  • salt - to taste
  • canola oil - for frying
  • hot water, in a medium-sized bowl
  • For Yogurt sauce (Dahi) -
  • 1 cup yogurt
  • 1 teaspoon grated ginger
  • salt - to taste
  • 2 teaspoon cumin-coriander powder (or chaat masala, for that extra tang)
  • 1 teaspoon red chilli powder (add more, as per taste)
  • fresh coriander/cilantro - for garnish
Method
1.

Wash urad dal thoroughly 3-4 times, until the water remains relatively clear. Fill the bowl halfway (preferably) with warm water and soak overnight. (or if you are running short on time, atleast for 4 hours)

2.

Drain the lentils, put them in a blender with about 3/4 cup of water and chillies. Grind until its smooth paste-like batter. Season with little salt. (Remember, there will be salt in the yogurt sauce too, so add just a little or else the overall dish will be too salty).

3.

Whisk the ingredients listed under 'yogurt sauce' in a medium-size bowl. Place it in the refrigerator, until the fritters are ready.

4.

Pour oil in a wok or medium-size saucepan. Heat over medium-heat. A good test whether the oil is heat enough is to drop a pearl-like batter into the oil. If it puffs up to the surface, then it is ready.

5.

Fill a medium-size bowl with hot water and place it just beside the stove-top. Now, carefully add 1 spoonful of batter into the hot oil, without over-crowding. After a minute or two, turn the fritter onto the other side, fry until golden brown and immediately drop into the hot water. Repeat this process for all the fritters. Note: Donot leave the fritters in the water for more than 3-4 minutes. The water-soaking will remove all the excess fat, making this dish almost guilt-free.

6.

Lightly press each vada, between your palms, squeeze out the water. Make sure not to press too hard. Drop them into the yogurt sauce, dunking and coating evenly. Sprinkle some extra chaat masala or cumin-coriander powder over the top. Garnish with cilantro leaves. Serve chilled.

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3 Comments

By Maria on Jun 22, 2011

Can the same be tried with urad dal with the skin? The black coloured variety?

By deepika on May 5, 2011

Thanks for making it look so simple and doable.my daughter's going to love me even more.

By Vinu on May 4, 2011

this is a nicely explained recipe... urad vada has been on my to do list for a long time know and you have finally tempted me to try this out this week... however, i am going to make it doughnut shaped with a hole in the middle and dip it in the saucejust before i eat (So its crispy when i start digging my teeth into it and gets mushy when i finish eating the dish :-P ).. thanks for the recipe, mouthwatering. it kindled me for sure.