Urad Dal Vada Dahi Recipe – Authentic Indian Street Food

Last Updated on 2 months by Neha Deshmukh

Urad Dal Vada Dahi Recipe – Authentic Indian Street Food

Hey everyone! If you’ve ever wandered the bustling streets of India, you’ve probably been captivated by the aroma of freshly made street food. And honestly, few things beat a plate of cool, creamy Dahi Vada – those fluffy lentil fritters drenched in yogurt and chutneys. It’s a flavor explosion, and surprisingly, not that hard to make at home! I first made this when I was craving a taste of Delhi, and it instantly transported me back. Let’s get cooking!

Why You’ll Love This Recipe

This Urad Dal Vada Dahi recipe brings the magic of Indian street food right to your kitchen. It’s a delightful combination of textures – the soft, airy vadas, the cool, tangy yogurt, and the sweet-spicy chutneys. Plus, it’s perfect for parties, festivals, or just a satisfying snack. Trust me, once you try making these, you’ll be hooked!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 cup urad dal (approximately 180g)
• 1 teaspoon cumin seeds (about 5g)
• 0.5 teaspoon hing (asafoetida) (around 2g)
• 1 teaspoon salt (about 6g) – plus more for the curd
• 4 cups curd (yogurt) (approximately 950ml)
• 2 teaspoons sugar (about 8g)
• 0.5 teaspoon salt (about 3g) – for the curd
• 4 tablespoons sweet tamarind chutney (around 60ml)
• 2 tablespoons green coriander chutney (around 30ml)

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Urad Dal: The Heart of the Vada
Urad dal, or black gram, is the star here. Make sure you use good quality dal for the best results. It’s what gives the vadas their light and fluffy texture.

Hing (Asafoetida): A Flavorful Secret
Don’t skip the hing! It adds a unique savory depth that’s essential to the vada’s flavor. A little goes a long way, so don’t overdo it. You can find it at most Indian grocery stores, or online.

Curd (Yogurt): Choosing the Right Consistency
Full-fat yogurt works best for that rich, creamy texture. If your yogurt is too thick, whisk in a little milk or water to get a smooth, pourable consistency. I prefer using homemade curd, but store-bought works perfectly fine too!

Chutneys: Sweet, Tangy & Spicy Companions
The chutneys are where you can really customize things. Feel free to use your favorite brands or make your own! The combination of sweet tamarind and spicy green coriander chutney is classic, but experiment and see what you like.

Step-By-Step Instructions

Alright, let’s get to the fun part – making the Dahi Vada!

1. Soak 1 cup of urad dal in plenty of water for at least 2 hours. This is crucial for getting a smooth batter.
2. Drain the dal really well. Then, grind it with about 1 cup (240ml) of water to form a smooth, thick batter. It should be quite thick – almost like a paste.
3. Add 1 teaspoon of cumin seeds, 0.5 teaspoon of hing, and 1 teaspoon of salt to the batter. Mix everything well.
4. Heat an appe pan over medium-low heat. Add a drop of oil to each mold. Pour the batter into the molds, filling them about ¾ full.
5. Cover the pan and cook for about 5 minutes per side, or until the vadas are golden brown and cooked through.
6. Carefully remove the vadas and immediately transfer them to a bowl of cool water. This helps them stay soft.
7. Let the vadas soak in the water for about 15 minutes. Then, gently squeeze out the excess water.
8. In a separate bowl, whisk together 4 cups of curd, 2 teaspoons of sugar, and 0.5 teaspoon of salt until smooth.
9. Arrange the vadas in a serving bowl and pour the sweetened curd over them.
10. Drizzle generously with sweet tamarind chutney and green coriander chutney.
11. Sprinkle with chaat masala, roasted cumin powder, Kashmiri red chili powder, and garnish with fresh coriander leaves. Serve immediately and enjoy!

Expert Tips

• Don’t overmix the batter: Overmixing can make the vadas tough.
• Oil Temperature: Make sure the appe pan isn’t too hot, or the vadas will burn on the outside and remain uncooked inside.
• Soaking is Key: Don’t skimp on the soaking time for the dal. It makes a huge difference in the texture.

Variations

• Vegan Adaptation: Substitute the curd with a plant-based yogurt alternative. Coconut yogurt works really well!
• Gluten-Free Confirmation: This recipe is naturally gluten-free, as long as your chutneys are also gluten-free.
• Spice Level Adjustment: Adjust the amount of Kashmiri red chili powder to control the spice level.
• Festival Adaptations: Dahi Vada is a popular dish during Janmashtami and Diwali. You can add a sprinkle of dry fruits for a festive touch. My grandmother always added a pinch of cardamom during Diwali!

Serving Suggestions

Serve Dahi Vada chilled, as a snack or appetizer. It’s fantastic on its own, or alongside other Indian street food favorites like samosas and pakoras.

Storage Instructions

Dahi Vada is best enjoyed fresh. However, you can store the vadas in an airtight container in the refrigerator for up to 2 days. The curd mixture can also be stored separately for up to 3 days. Assemble just before serving to prevent the vadas from getting soggy.

FAQs

What is the best way to get the vadas crispy?
While these vadas are meant to be soft, ensuring the oil is at the right temperature and not overcrowding the appe pan will help them get a slightly crisp exterior.

Can I make the vada batter ahead of time?
You can make the batter a few hours in advance and store it in the refrigerator. Just give it a good mix before using.

What if I don’t have an appe pan?
You can deep-fry the vadas in oil, but they won’t have the same shape.

Can I use a different type of dal?
Urad dal is the traditional choice, and it gives the best results. Other dals won’t have the same texture.

How can I adjust the sweetness/sourness of the dahi vada?
Adjust the amount of sugar in the curd to control the sweetness. For more tang, add a squeeze of lemon juice.

What is Hing and where can I find it?
Hing, or asafoetida, is a pungent spice used in Indian cooking. You can find it at most Indian grocery stores or online. It comes in a resinous form and has a strong smell, but it adds a wonderful savory flavor to the vadas.