Dahi Vada

Name: Dahi Vada
Prep time: 45 min
Cook time: 25 min
Total time: 70 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup split white urad dal (skinless black lentils), soaked 4 hours; 1 tsp fresh ginger, peeled, grated; 2 green chili (serrano or jalapeno), finely chopped; 1/4 tsp baking soda; 1/2 tsp salt (for batter); 4 cups neutral oil (for deep-frying); 2 cups whole-milk plain yogurt, whisked smooth; 2 tsp granulated sugar; 1/2 tsp roasted cumin powder; 1/2 tsp chaat masala; 1/2 tsp Kashmiri chili powder (or mild paprika); 1/4 cup tamarind chutney (store-bought); 1/4 cup green mint-cilantro chutney (store-bought)

Soft, pillowy lentil dumplings soaked in chilled spiced yogurt and finished with tamarind chutney, green chutney, and chaat masala. Plan ahead: the lentils require 4 hours of soaking before frying.

70 minMediumServes 4220 cal/serving

IndianAppetizerStovetopVegetarianLow CarbGluten-FreeNut-FreePork-Free

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Ingredients

1 cup split white urad dal (skinless black lentils), soaked 4 hours
1 tsp fresh ginger, peeled, grated
2 green chili (serrano or jalapeno), finely chopped
1/4 tsp baking soda
1/2 tsp salt (for batter)
4 cups neutral oil (for deep-frying)
2 cups whole-milk plain yogurt, whisked smooth
2 tsp granulated sugar
1/2 tsp roasted cumin powder
1/2 tsp chaat masala
1/2 tsp Kashmiri chili powder (or mild paprika)
1/4 cup tamarind chutney (store-bought)
1/4 cup green mint-cilantro chutney (store-bought)

Instructions

1

Drain and rinse the soaked 1 cup split white urad dal (skinless black lentils). Transfer to a blender with 1 tsp peeled, grated fresh ginger and 2 finely chopped green chili (serrano or jalapeno). Blend with just enough water to make a thick, fluffy batter. Add 1/4 tsp baking soda and 1/2 tsp salt (for batter) and stir to combine.
2

Heat 4 cups neutral oil (for deep-frying) in a deep pot or wok to 350°F (175°C). Wet your hand, scoop a heaping tablespoon of batter, and gently drop it into the oil. Fry in batches of 5 to 6 vadas for 4 to 5 minutes, turning, until golden and cooked through. Transfer to a plate lined with paper towels.
3

While the vadas are still warm, submerge them in a bowl of warm salted water for 2 minutes to keep them soft. Then gently squeeze out the water between your palms - do not break them.
4

In a bowl, whisk 2 cups whisked smooth whole-milk plain yogurt with 2 tsp granulated sugar until smooth. Taste and adjust sweetness.
5

Arrange the vadas on a serving platter and pour the whole-milk plain yogurt over them, coating generously. Drizzle with 1/4 cup tamarind chutney (store-bought) and 1/4 cup green mint-cilantro chutney (store-bought).
6

Sprinkle 1/2 tsp roasted cumin powder, 1/2 tsp chaat masala, and 1/2 tsp Kashmiri chili powder (or mild paprika) over the top. Serve immediately or refrigerate and serve chilled.

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Questions

How hot should the oil be for Dahi Vada?

For Dahi Vada, the frying oil is held at 350 F (about 175 C) in step 2. Hotter scorches the outside before the inside cooks, and cooler turns it greasy.

Do I need any special equipment for Dahi Vada?

Beyond a knife and a board, the method uses a blender (step 1) and a wok (step 2). If you do not have one, your widest skillet over the hottest burner stands in for the wok.

Is there a substitute for Kashmiri chili in Dahi Vada?

The entry for Dahi Vada calls for 1/2 tsp Kashmiri chili powder (or mild paprika). In its place: Three parts sweet paprika to one part cayenne gives the color and the gentle heat.

Can I make Dahi Vada less spicy?

Yes. The heat in Dahi Vada comes from 2 green chili (serrano or jalapeno), finely chopped and 1/2 tsp Kashmiri chili powder (or mild paprika). For a milder plate, remove the seeds and ribs from the green chili, or use half; nothing else in the method changes.

Can I make Dahi Vada dairy-free?

Yes. The dairy in Dahi Vada is 2 cups whole-milk plain yogurt, whisked smooth. Swap the yogurt for an unsweetened coconut or soy yogurt. The richness shifts slightly, but the method does not change.

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