Urad Dal Dumpling Recipe – Authentic Dahi Vada with Tamarind Chutney

Last Updated on 2 months by Neha Deshmukh

Urad Dal Dumpling Recipe – Authentic Dahi Vada with Tamarind Chutney

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Dahi Vada. These fluffy, melt-in-your-mouth dumplings soaked in creamy yogurt and drizzled with tangy-sweet tamarind chutney are pure comfort food. I remember my grandmother making these for every festival, and the aroma would fill the entire house. It’s a bit of work, but trust me, the end result is so worth it!

Why You’ll Love This Recipe

Dahi Vada isn’t just a snack; it’s an experience. The contrast of textures – the soft vada, the cool yogurt, and the burst of flavors from the chutney and spices – is simply divine. It’s perfect for a festive occasion, a potluck, or even just a cozy evening at home. Plus, it’s naturally vegetarian and can easily be adapted to be vegan or gluten-free (more on that later!).

Ingredients

Here’s what you’ll need to make these delightful Dahi Vadas:

• 3 cups plain yogurt
• 1 cup water
• ½ cup tamarind chutney
• 1 tbsp garam masala powder
• 1 tbsp cumin powder
• 1 tbsp red chili powder
• 1 tbsp chaat masala powder
• 1 cup urad dal (huskless split black lentils), soaked overnight
• 2 tbsp water
• 1 tsp grated fresh ginger

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Urad Dal: Understanding the Importance of Soaking

Urad dal is the star of the show. Soaking it overnight (at least 8 hours) is crucial. It softens the lentils, making them easier to grind into a smooth batter. Don’t skip this step! About 200g of urad dal is equivalent to 1 cup.

Yogurt: Choosing the Right Consistency

I prefer using full-fat yogurt for the richest flavor and creamiest texture. But you can use low-fat or Greek yogurt too. If using Greek yogurt, whisk in a little extra water to achieve a pourable consistency. Around 720ml of yogurt is equivalent to 3 cups.

Tamarind Chutney: Regional Variations & Homemade vs. Store-Bought

Tamarind chutney adds that signature sweet and tangy flavor. You can find it at most Indian grocery stores. Or, if you’re feeling ambitious, you can make your own! Recipes vary by region – some are sweeter, some spicier. I usually go for a store-bought one to save time, but homemade is always special.

Spices: The Blend of Garam Masala, Cumin, Chili & Chaat Masala

These spices are what give Dahi Vada its complex flavor profile. Garam masala provides warmth, cumin adds earthiness, chili brings the heat, and chaat masala gives it that delightful tangy kick. Feel free to adjust the chili powder to your spice preference.

Oil: Selecting the Best Oil for Frying

I recommend using a neutral-flavored oil with a high smoke point, like vegetable oil or canola oil, for frying.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, blend the yogurt and water together until it’s perfectly smooth. Season with a pinch of salt and set it aside. This is your yogurt bath!
2. Now, drain the soaked urad dal really well. Then, grind it with 2 tablespoons of water to form a thick, fluffy batter. It should be similar to a pancake batter. Mix in the grated ginger and a pinch of salt.
3. Heat about 1 inch of oil in a deep pan over medium heat. To test if the oil is ready, drop a tiny bit of batter into it – it should sizzle and rise to the surface.
4. Carefully drop tablespoon-sized portions of the batter into the hot oil. Don’t overcrowd the pan! Fry them until they’re golden brown and crispy, flipping occasionally. This usually takes about 3-4 minutes.
5. Remove the fried dumplings (vadas) with a slotted spoon and drain them on paper towels to remove excess oil.
6. Finally, gently place 4-6 dumplings in a bowl. Pour the yogurt mixture over them, making sure they’re nicely coated.
7. Drizzle generously with tamarind chutney, sprinkle with garam masala, cumin powder, red chili powder, and chaat masala. Garnish with fresh cilantro.

Expert Tips

A few things I’ve learned over the years…

Achieving the Perfect Dumpling Texture

The batter consistency is key! It shouldn’t be too runny or too thick. If it’s too runny, the vadas will absorb too much oil. If it’s too thick, they won’t be fluffy.

Ensuring the Yogurt is Smooth and Flavorful

Whisking the yogurt really well is important to get rid of any lumps. You can also strain it through a muslin cloth for an extra-smooth texture.

Frying to Golden Perfection

Maintain a consistent oil temperature. If the oil is too hot, the vadas will burn on the outside and remain uncooked inside. If it’s too cold, they’ll absorb too much oil.

Balancing the Sweet, Sour, and Spicy Flavors

Taste as you go! Adjust the amount of tamarind chutney, chili powder, and chaat masala to your liking.

Variations

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

Vegan Dahi Vada

Use plant-based yogurt (soy, coconut, or almond) instead of dairy yogurt. It works beautifully! My friend, Priya, swears by coconut yogurt for a richer flavor.

Gluten-Free Dahi Vada

This recipe is naturally gluten-free! Just double-check that your chaat masala doesn’t contain any gluten-containing ingredients.

Spice Level Adjustment (Mild, Medium, Hot)

Reduce or omit the red chili powder for a milder flavor. Add a pinch of cayenne pepper for extra heat.

Festival Adaptations (Janmashtami, Diwali)

During Janmashtami, Dahi Vada is often offered to Lord Krishna. During Diwali, it’s a popular festive treat.

Serving Suggestions

Dahi Vada is best served immediately. It’s a fantastic appetizer or snack. You can also serve it as part of a larger Indian meal. A sprinkle of sev (crispy chickpea noodles) adds a nice crunch!

Storage Instructions

While best enjoyed fresh, you can store leftover Dahi Vada in the refrigerator for up to 24 hours. However, the vadas will lose their crispness. It’s best to store the vadas and yogurt separately and assemble just before serving.

FAQs

Got questions? I’ve got answers!

What is Urad Dal and where can I find it?

Urad dal is a type of split black lentil. You can find it at most Indian grocery stores or online.

Can I make the dumplings ahead of time?

You can fry the vadas ahead of time and store them in an airtight container. But they’re best when freshly fried.

How do I adjust the sweetness of the tamarind chutney?

If the chutney is too sweet, add a squeeze of lemon juice. If it’s not sweet enough, add a little sugar or jaggery.

What is the best way to ensure the dumplings don’t fall apart while frying?

Make sure the oil is at the right temperature and don’t overcrowd the pan. Gently lower the batter into the oil using a spoon.

Can I use a different type of lentil instead of Urad Dal?

While urad dal is traditional, you could experiment with moong dal (split yellow lentils), but the texture won’t be quite the same. Urad dal gives the best fluffy result.

Enjoy making this delicious Dahi Vada! I hope it brings as much joy to your table as it does to mine. Let me know how it turns out in the comments below!