Urad Dal Vada Chaat Recipe – Authentic Indian Street Food

Last Updated on 3 months by Neha Deshmukh

Urad Dal Vada Chaat 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 street food. And honestly, few things beat a plate of perfectly tangy, crispy, and utterly delicious Dahi Vada – or Urad Dal Vada Chaat as we often call it at home. I first made this when I was craving a taste of Delhi, and it instantly transported me back! It’s a little bit of effort, but trust me, it’s so worth it. Let’s get cooking!

Why You’ll Love This Recipe

This Urad Dal Vada Chaat isn’t just a snack; it’s an experience. The soft, fluffy vadas, soaked in cool, spiced yogurt, and then topped with a burst of flavors… it’s a symphony in your mouth! It’s perfect for parties, festivals, or just a cozy evening when you want something special. Plus, it’s a fantastic way to impress your friends and family with a truly authentic Indian treat.

Ingredients

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

• 1 cup black gram lentil (urad dal without skin) – about 200g
• 2-inch piece of ginger, grated
• 2-3 green chillies, finely chopped (adjust to your spice preference!)
• Salt to taste
• Oil for deep frying
• 2 cups thick fresh curd – about 400g
• 4 cups water
• Red chilli powder to taste
• 2 tablespoons cumin seeds (roasted and ground)
• 1-2 tablespoons chaat masala
• Chopped coriander leaves for garnish

Ingredient Notes

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

Urad Dal (Black Gram Lentil) – Choosing the Right Type

Using the right urad dal is key. We want the skinless variety (also called white urad dal). It’s what gives the vadas their light and fluffy texture. Don’t use the whole black urad dal for this recipe.

Ginger & Green Chillies – Adjusting the Spice Level

I love a good kick, but feel free to adjust the amount of green chillies to your liking. Removing the seeds will also mellow out the heat. Fresh ginger is a must – it adds such a lovely warmth.

Cumin Seeds – Roasting for Enhanced Flavor

Roasting the cumin seeds before grinding them is a game-changer. It intensifies their flavor and adds a beautiful aroma. Just dry roast them in a pan for a few minutes until fragrant, then grind them to a powder.

Curd (Yogurt) – The Importance of Thick, Fresh Curd

This is super important. You need thick, fresh curd (dahi). If your curd is too thin, the vadas won’t be properly coated. You can strain regular yogurt through a muslin cloth for a few hours to thicken it.

Chaat Masala – Regional Variations & Brands

Chaat masala is the secret weapon for that perfect tangy flavor. There are tons of brands available, and they all have slightly different flavor profiles. Experiment and find one you love! MDH and Everest are popular choices.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, soak the urad dal in plenty of water for at least 4-5 hours, or even overnight. This is crucial for getting a smooth batter.
2. Drain the soaked dal and grind it to a very smooth paste, adding a little water if needed. The batter should be thick but flow easily.
3. Now, combine the ground urad dal with grated ginger, chopped green chillies, and salt. Mix well.
4. Heat 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.
5. Shape the batter into small, doughnut-shaped vadas (you can use a spoon or your hands). Carefully drop them into the hot oil, a few at a time.
6. Fry the vadas until they are golden brown and crispy, flipping them occasionally. This usually takes about 3-4 minutes.
7. Remove the fried vadas and place them on a paper towel-lined plate to drain excess oil.
8. Next, soak the fried vadas in lukewarm water for 15-20 seconds. This softens them slightly, allowing them to absorb the yogurt better. Gently press out the excess water.
9. While the vadas are soaking, whisk together the curd, water, red chilli powder, roasted cumin powder, and salt in a bowl until smooth.
10. Arrange the vadas in a serving dish and pour the yogurt mixture over them, ensuring they are fully coated.
11. Chill in the refrigerator for 1-2 hours to allow the flavors to meld.
12. Before serving, garnish generously with chaat masala, chopped coriander leaves, and a drizzle of your favorite tamarind chutney.

Expert Tips

• Don’t overcrowd the pan when frying the vadas. This will lower the oil temperature and result in soggy vadas.
• The batter consistency is key! It shouldn’t be too runny or too thick.
• Soaking the vadas in lukewarm water is a crucial step – don’t skip it!

Variations

• Sweet Dahi Vada: My grandmother used to add a touch of sugar to the yogurt mixture for a sweeter version.
• Friend’s Favorite: My friend loves adding a sprinkle of sev (crispy chickpea noodles) on top for extra crunch.
• Family Tradition: We sometimes add a tiny bit of hing (asafoetida) to the yogurt for a unique flavor.

Vegan Adaptation

You can easily make this vegan! Simply substitute the curd with a plant-based yogurt alternative – cashew or soy yogurt work really well.

Gluten-Free Confirmation

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

Spice Level Adjustment

Want more heat? Add more green chillies or a pinch of cayenne pepper to the yogurt mixture. For a milder flavor, reduce the amount of green chillies or omit them altogether.

Festival Adaptations (e.g., Holi, Diwali)

Dahi Vada is a popular snack during festivals like Holi and Diwali. It’s a great way to celebrate with family and friends!

Serving Suggestions

Serve immediately after garnishing for the best texture. It pairs perfectly with a glass of chilled lassi or a cup of masala chai.

Storage Instructions

Leftover Dahi Vada can be stored in the refrigerator for up to 24 hours. However, the vadas will lose some of their crispness over time.

FAQs

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

Soaking the dal overnight is ideal. Make sure to use plenty of water, as the dal will absorb a lot of it.

Can I make the vada batter ahead of time? If so, how should I store it?

Yes, you can! Store the batter in an airtight container in the refrigerator for up to 24 hours. You might need to add a little water to adjust the consistency before frying.

What is the ideal oil temperature for frying the vadas to achieve a crispy texture?

The oil should be medium-hot – around 170-180°C (340-355°F). If it’s too hot, the vadas will burn on the outside and remain uncooked inside.

How can I adjust the tanginess of the yogurt mixture?

Add a squeeze of lemon or lime juice for extra tanginess. If you prefer a milder flavor, add a pinch of sugar.

Can I use store-bought vadas for this recipe if I’m short on time?

Absolutely! While homemade vadas are always best, store-bought vadas can be a convenient option. Just make sure to soak them in lukewarm water before coating them with yogurt.