Dahi Vada

About Dahi Vada

Ingredients

• Split skinless black gram (dhuli urad dal) paste 2 cups
• Yogurt 4 cups
• Salt to taste
• Lemon juice 3 tbsps
• Jaggery, grated 1 tbsp
• Red chilli powder to sprinkle
• Chaat masala to sprinkle
• Roasted cumin powder to sprinkle
• Sweet date and tamarind chutney to drizzle
• Fresh coriander leaves, chopped to garnish

How to Make Dahi Vada (Stepwise Photos)

Method

1. Take the black gram paste in a mixing bowl, add salt and water if necessary to get the required consistency and mix with your hand till smooth. The mixture should be thick.
2. Heat sufficient water in a deep non-stick pan, add salt and lemon juice and mix well.
3. Make small dumplings from the batter, drop into the boiling water, cover and cook till done. Strain and dip the dumplings in a bowl of cold water.
4. Take yogurt in another bowl, add jaggery and whip till the jaggery dissolves completely.
5. Drain the dumplings, squeeze to remove excess water and arrange them in a serving bowl.
6. Pour the sweetened yogurt over them. Sprinkle salt, red chilli powder, chaat masala, cumin powder and drizzle tamarind chutney according to taste. Garnish with coriander leaves and serve chilled.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps