Dahi Vada
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.
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
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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.
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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.
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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.
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4
In a bowl, whisk 2 cups whisked smooth whole-milk plain yogurt with 2 tsp granulated sugar until smooth. Taste and adjust sweetness.
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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).
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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.