Dahi Vada with Chilled Yoghurt and Chutneys
Lalkila Kitchen · Lalkila · Vegetarian · Snacks · North Indian cooking
Soft lentil dumplings sit under cool yoghurt, with two chutneys providing contrasting flavours.
Ingredients
- 200g hulled urad dal
- ½ teaspoon chopped green chilli
- 1 teaspoon chopped ginger
- 1 teaspoon cumin seeds
- 1 pinch asafoetida
- ¼–½ cup grinding water, plus soaking water
- Salt, to taste
- Oil, for deep frying
- 2½ cups chilled plain yoghurt
- ½ teaspoon chaat masala
- ¼ teaspoon chilli powder
- 1 teaspoon roasted cumin powder
- 2 tablespoons chopped coriander
- Prepared coriander and tamarind chutneys, to taste
Method
- Rinse and soak dal for 4–5 hours; drain.
- Grind with chilli, ginger, seeds, asafoetida, salt and gradually added water. Keep the batter thick; beat briskly for two minutes.
- Half-fill a deep pan at most with oil. Fry spoonfuls in small batches at moderate heat until golden and cooked inside; drain.
- After a brief cooling, soak dumplings in clean water for 12–15 minutes. Gently squeeze out water.
- Whisk yoghurt, cover the dumplings, then add chutneys, powdered seasonings and coriander. Serve promptly.
Cooking notes
Keep yoghurt chilled until assembly. Let hot dumplings cool enough to handle safely.
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Source and adaptation
Adapted from Dassana Amit, Dassana's Veg Recipes. Original recipe.
Optional fruit and nuts omitted; prepared chutneys replace the separate chutney recipes.
This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. The featured image is a generated illustration of this recipe.