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Dahi vada: photo of the dish
Illustrative photo: Mdsmds0 — CC BY-SA 4.0, Wikimedia Commons
Salads & starters

Dahi vada

Soft fried lentil dumplings soaked in whisked yogurt, then topped with sweet and spicy chutneys, cumin and coriander. Freshness and contrasting textures make this a classic of Indian street food.

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Ingredients

Ingredients

Yaourt

Spices & seasoning

Nutrition facts

597 kcal per serving

Protein
24.4 g
Carbohydrates
54.9 g
of which sugars
32.4 g
Fat
27.6 g
of which saturated fat
5.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Soak the urad dal for 6 hours, then rinse and blend it with the ginger and green chili, adding just a little water to get a thick, airy batter.
  2. Add the salt and whisk the batter for 3 minutes to aerate it.
  3. Heat the oil to 170 °C and shape small patties with a hole in the center, using a wet spoon.
  4. Fry the vadas for 3 to 4 minutes, turning them, until golden and crisp; drain them.
  5. Dip the warm vadas in water for 10 minutes to soften them, then gently squeeze them.
  6. Whisk the yogurt with the sugar and salt, then put the vadas in it and let rest 30 minutes in the fridge.
  7. Serve topped with tamarind chutney, mint chutney, cumin, chili and coriander.

Variations and tips

Chickpea dahi vada. Replace half the urad dal with cooked chickpeas for a more rustic texture.

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Original Ecomely recipe.