Urad Dal Vada Dahi Recipe – Authentic Indian Snack with Tamarind Chutney

Last Updated on 2 months by Neha Deshmukh

Urad Dal Vada Dahi Recipe – Authentic Indian Snack with Tamarind Chutney

Hey everyone! If you’re craving a truly satisfying Indian snack, you have to try this Urad Dal Vada Dahi. It’s a delightful combination of crispy, savory vadas (lentil fritters) smothered in a cool, creamy yogurt sauce, and topped with a burst of sweet, tangy, and spicy flavors. I remember the first time my grandmother made this for me – the explosion of textures and tastes was incredible! It’s been a family favorite ever since, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This isn’t just another snack; it’s an experience. The vadas are wonderfully fluffy inside and delightfully crisp outside. The dahi (yogurt) provides a cooling contrast, and the toppings… oh, the toppings! They take it to a whole new level. Plus, it’s surprisingly achievable at home, even if you’re new to Indian cooking.

Ingredients

Here’s what you’ll need to make this magic happen:

• 1 cup urad daal (about 200g)
• ?? cup water (for soaking – about 3-4 cups)
• 1 green chili
• 1 inch ginger
• 1 teaspoon kosher salt (plus extra for the yogurt)
• 2 tablespoons oil (for frying)
• 4 cups plain yogurt (about 950ml)
• ?? cup water (for yogurt consistency – about ½ cup)
• ?? cup sugar (about 2 tablespoons, or to taste)
• ?? cup tamarind chutney (about ½ cup, adjust to your preference)
• 2 teaspoons Kashmiri red chili powder
• 1 teaspoon ground cumin
• ?? cup thin sev (about ½ cup)
• ?? cup cilantro (about ¼ cup, chopped)

Ingredient Notes

Let’s talk ingredients – a few little tips from my kitchen to yours!

Urad Dal: The Heart of the Vada Urad dal (black gram) is the star here. Make sure you use good quality dal for the best results.

Green Chili & Ginger: Balancing Heat & Flavor I usually use one green chili, but feel free to adjust based on your spice preference. Fresh ginger is a must – it adds such a lovely warmth.

The Role of Kashmiri Red Chili Powder Don’t skip this! Kashmiri chili powder gives a beautiful vibrant red color and a mild heat. It’s different from regular chili powder.

Regional Variations in Yogurt (Dahi) The type of yogurt you use matters. In North India, a thicker, hung curd is often preferred. In other regions, a slightly thinner yogurt works just as well. I usually use full-fat plain yogurt for the richest flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the urad dal thoroughly under cold water. This gets rid of any dust or impurities. Then, soak it in plenty of water for 5-6 hours, or even overnight. This is crucial for a soft batter.
2. Once the dal is nicely soaked, drain the water. Now, it’s time to blend! Add the dal to a blender with the green chili and ginger. Blend until you have a super smooth batter.
3. To check the batter consistency, drop a tiny spoonful into a glass of water. If it floats, you’re good to go! If it sinks, blend for a little longer.
4. Add the salt and beat the batter with a mixer (hand mixer or stand mixer) for about 5-7 minutes. This aerates the batter, making the vadas nice and fluffy. You’ll notice it becoming lighter in color and a bit frothy.
5. Heat the oil in an appe pan (or a deep frying pan) over medium heat. Add a drop of oil to each section of the appe pan to prevent sticking.
6. Carefully pour the batter into each section of the hot appe pan. Don’t overcrowd it!
7. Cover the pan and cook for 4-5 minutes, until the bottoms are golden brown. Then, gently flip the vadas and cook for another 3-4 minutes, until golden on the other side.
8. Remove the vadas and place them on a plate lined with paper towels to drain excess oil.
9. Now for the dahi part! While the vadas are cooling, whisk together the yogurt, water, salt, and sugar in a bowl until you have a smooth, pourable consistency.
10. Gently squeeze the excess water from the cooled vadas. Arrange them in a serving dish.
11. Pour the yogurt mixture generously over the vadas.
12. Refrigerate for at least 2-3 hours before serving. This allows the flavors to meld together beautifully.

Expert Tips

A few little secrets to make your Urad Dal Vada Dahi absolutely perfect:

Achieving the Perfect Batter Consistency The batter should be smooth and airy. Don’t skimp on the soaking time or the beating!

Ensuring Fluffy Vadas Aerating the batter is key. It incorporates air, which results in light and fluffy vadas.

Soaking for Softness: A Key Step Seriously, don’t rush the soaking. It makes all the difference in the texture of the vadas.

Variations

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

Vegan Urad Dal Vada Dahi Use plant-based yogurt (coconut or soy yogurt work well) instead of dairy yogurt.

Gluten-Free Adaptations This recipe is naturally gluten-free! Just double-check that your sev is also gluten-free.

Spice Level Adjustments Add more green chilies or a pinch of cayenne pepper for extra heat.

Festival Adaptations (Janmashtami, Diwali) This is a popular snack during festivals like Janmashtami and Diwali. You can make a larger batch and serve it to guests. My aunt always adds a sprinkle of grated coconut during Diwali!

Serving Suggestions

Garnish your Urad Dal Vada Dahi with a generous drizzle of tamarind chutney, a sprinkle of Kashmiri red chili powder, a dash of ground cumin, a handful of crispy sev, and some freshly chopped cilantro. It’s a feast for the eyes and the taste buds!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The vadas might lose some of their crispness, but they’ll still taste delicious.

FAQs

What is the best way to soak the urad dal for optimal results?

Soak the dal in plenty of water – at least 3 times the volume of the dal. This ensures it softens evenly.

Can I make the vada batter ahead of time? How should I store it?

Yes, you can! Make the batter and store it in an airtight container in the refrigerator for up to 24 hours. You might need to beat it again briefly before using to re-aerate it.

What is the significance of adding salt to the batter before aerating it?

Adding salt before aerating helps to break down the dal further and contributes to a lighter, fluffier texture.

How can I tell if my oil is hot enough for frying the vadas?

A small piece of batter should sizzle and rise to the surface immediately when dropped into the oil.

Can I use a different type of chutney instead of tamarind chutney?

Absolutely! Mint-coriander chutney or even a sweet mango chutney would be delicious alternatives.

What is ‘sev’ and where can I find it?

Sev is a crispy, thin noodle made from gram flour. You can find it at most Indian grocery stores, or online.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!