Dahi-Vada (Lentil Dumpling with Yogurt)

Dahi Vada


Chaat” is a word, that can make any Indian smile with excitement, make there mouth water and tick the brain into thinking about various sweet n spicy delicacies (mostly snack) that is found very easily in every nook n corner of our streets in India. (Off-course most of it is deep fried :)). It comes in many variety’s from bhelpuri, gol gappe, aloo chaat, aloo tikki, raj kachori, papri chat, dahi vada n many more. But the 2 most famous one’s are “Gol Gappe (Semolina Puffs with spicy water) & Dahi Vada(Lentil Dumplings with yogurt).

However when we live away from our country, these are the kind of food items we miss the most (the ease n availability of such savory snacks). And some of the places we live around the world, may carry these snacks however they lack the original taste or may not be that economical. 
So here’s the recipe of “Dahi Vada” (Lentil Dumplings with yogurt) which is easy, quick and tasty.
For this particular recipe, I like the yogurt (served in this) to be thick and creamy however you can keep the consistency of the yogurt as per your wish.
 

Yields 25

Dahi-Vada
Save RecipeSave Recipe
Recipe Image

Ingredients

Tools1 Large deep pan/wok/pot – For Frying

1 Medium Pot – For soaking lentils

1 Small Bowl – For mixing yogurt

1 Big Sieve – For draining water from lentils

1 Steel Spatula

Electric Grinder/Blender

Paper Towel – For soaking any extra oil after frying dumplings

Serving Dish OR Small Individual bowls/plates

For Lentil Dumpling1 Cup Split Black Lentil (Dhuli Urad Dal)

½ Cup Split Yellow Lentil (Moong Dhuli Dal)

1½ Tbsp Grated Ginger – Thinly grated

2 Medium Green Chilies – Deseeded and thinly sliced

1 Cup Oil - for deep frying

3 Cups of Hot Water – To soak Lentils

For Decoration1 Cup Thick Plain Yogurt - Chilled

1 Tsp Red Chili Powder

1 Tsp Cumin Powder

2 Tsp Salt – As per choice

2 Tbsp Tamarind Sauce (Easily available in all Indian Grocery stores or Skip)

Instructions

  1. Making the Vada (Dumplings)
  2. Take a medium pot, pour 3 cups of hot water, add both lentils and soak it overnight.(Pic 1 in Collarge).( If you have forgotten to soak overnight, then soak it for 2-3 hrs in boiling water)
  3. Once soaked as per duration, drain all the water from the lentil.
  4. Using an electric grinder/blender, grind the drained lentils into a very thick coarse paste (You may use little water for the same, keeping in mind to keep the paste on the thick side)(Pic 2 in Collarge)
  5. Now pour oil in a large deep pan and heat it on high flames till the oil is ready for deep frying (Takes 3-4 minute).
  6. Scoop a spoonful of mixture (remove all the extra mixture on the edges of the spoon, giving it a spoon shape) and
  7. pour into hot oil using the other spoon. Cook for 1minute and turn on the other
  8. side.(Pic 3 & 4 in Collarge)
  9. Cook vada/dumplings on medium heat till both sides become golden brown, remove on paper towel to get rid of any excess oil. (Follow step 5 & 6 till all the vada/dumplings are made).(Pic 5 in Collarge)
  10. For Serving the Dahi Vada (Dumplings with yogurt)
  11. Whisk 1 cup of yogurt in a small bowl. Keep aside.
  12. Take the serving dish/plate, place 5-6 vada/dumplings on it (leaving some space between each dumpling).
  13. Pour yogurt luxuriously over the plated vada/dumplings in such a manner that yogurt covers the dumplings.
  14. Now pour tamarind sauce over it and sprinkle salt, red chili powder and cumin powder.
  15. Refrigerate for 30min and then serve chilled.

Notes

Serving Suggestion: Served as appetizer OR can be served along with entrée OR as one of the entrée Storage: Fried dumplings can be stored in zip-lock bags in the freezer for 1-2 months (Need to be thawed to room temp before use)

7.6.7
126
http://www.easycookingwithmolly.com/2012/06/dahi-vada-lentil-dumpling-with-yogurt/

Nutrition

Calories: 3382 cal
Carbohydrates: 216 g
Fat: 244 g
Sodium: 5043 g
Cholesterol: 61 g
Protein: 94 g
Fiber: 92 g

2 Replies to "Dahi-Vada (Lentil Dumpling with Yogurt)"

Leave a reply

Your email address will not be published.

Rate this recipe: