Authentic Medhu Vada Dahi Recipe – Soft & Tangy Indian Snack

Last Updated on 2 months by Neha Deshmukh

Authentic Medhu Vada Dahi Recipe – Soft & Tangy Indian Snack

Hey everyone! If you’re anything like me, you absolutely love a good chaat snack. And this Medhu Vada Dahi? It’s right up there with my all-time favorites. It’s the perfect blend of crispy, soft, tangy, and just a little bit spicy. I first made this for a small get-together with friends, and it disappeared in minutes! It’s surprisingly easy to put together, and honestly, the flavour is just incredible. Let’s get into it, shall we?

Why You’ll Love This Recipe

This Medhu Vada Dahi is more than just a snack; it’s a little piece of Indian comfort food. It’s wonderfully refreshing, especially on a warm day. The soft, melt-in-your-mouth vadas soaked in creamy, tangy curd… honestly, what’s not to love? Plus, it’s a fantastic way to use up leftover medhu vadas if you’ve made a big batch.

Ingredients

Here’s what you’ll need to make this delicious treat:

• 6 medhu vada
• 1 cup thick curd (about 240ml)
• 0.25 cup water (about 60ml)
• Chopped coriander leaves, for garnish
• 0.5 tsp paprika or Kashmiri red chilli powder (about 2.5ml)
• 0.5 tsp roasted jeera powder (about 2.5ml)
• Salt, to taste

Ingredient Notes

Let’s talk ingredients for a sec, because a few things really make a difference here:

• Thick Curd (Dahi): This is key. You want a really thick, creamy curd – the kind that holds its shape. If your curd is too runny, the vadas won’t get that lovely coating. Greek yogurt works in a pinch, but traditional full-fat curd is best.
• Medhu Vadas: Freshly made medhu vadas are amazing, of course! But good quality store-bought ones work beautifully too. Just make sure they’re not too hard or stale.
• Kashmiri Red Chilli Powder: Don’t skip this if you can help it! It adds a gorgeous colour and a mild, fruity heat. It’s different from regular chilli powder – much more flavourful and less fiery. If you can’t find it, regular chilli powder will do, but use a little less.

Step-By-Step Instructions

Alright, let’s get cooking! It’s super simple, I promise.

1. First, take your medhu vadas and gently soak them in warm water for about 10 seconds. Don’t leave them in too long, or they’ll fall apart!
2. Gently squeeze out any excess water from the vadas. You just want them softened, not soggy.
3. In a bowl, whisk together the thick curd, water, roasted jeera powder, and salt until everything is smooth and well combined.
4. Now, gently submerge the softened vadas in the curd mixture, making sure they’re all nicely coated.

5. Cover the bowl and refrigerate for at least 4 hours, or even better, overnight. This allows the vadas to really soak up all that lovely flavour.

6. When you’re ready to serve, garnish with a generous sprinkle of chopped coriander leaves and a dash of paprika or Kashmiri red chilli powder. And that’s it!

Expert Tips

Here are a few little things I’ve learned over the years:

• Don’t overcrowd the bowl when soaking the vadas. Work in batches if needed.
• For extra flavour, add a pinch of asafoetida (hing) to the curd mixture.
• If you want a smoother curd mixture, you can strain it through a muslin cloth before adding the vadas.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level: Adjust the amount of chilli powder to your liking. For mild, use just a pinch. For medium, stick to the 0.5 tsp. And for hot? Go ahead and add up to 1 tsp! My brother loves it really spicy.
• Regional Variations: In South India, you might find this served with a little bit of grated coconut. In North India, some people like to add a touch of boondi (tiny fried chickpea flour balls) for extra crunch.
• Festival Adaptations: This is a popular snack during Janmashtami and Diwali. You can make a larger batch and serve it to guests.

Serving Suggestions

This Medhu Vada Dahi is best served chilled. It’s perfect as an evening snack with a cup of chai, or as a light lunch on a hot day. You can also serve it as part of a larger chaat spread.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 24 hours. The vadas will become softer the longer they sit, but it will still taste delicious!

FAQs

Got questions? I’ve got answers!

• How long can Medhu Vada Dahi be refrigerated? Best enjoyed within 24 hours, but it’s safe to eat for up to 48 hours.
• Can I use store-bought Medhu Vadas? Absolutely! Just make sure they’re good quality.
• What type of curd is best for this recipe? Thick, full-fat curd is ideal. Greek yogurt can be used as a substitute.
• Can I adjust the tanginess of the Dahi? Yes! Add a little more water to the curd mixture to make it thinner and less tangy.
• Is this recipe gluten-free? Yes, this recipe is naturally gluten-free, as long as your medhu vadas are made with gluten-free ingredients.

Enjoy making (and eating!) this delicious Medhu Vada Dahi. I hope it becomes a favourite in your home too! Let me know in the comments if you try it, and how it turns out. Happy cooking!