Monday, May 20, 2013


Dahi vada  is an Indian chaat, prepared by soaking vadas in thick dahi (yogurt).The hot deep fried vadas are first put in water and then transferred to thick beaten yogurt. For best results, the vadas are soaked for at least a couple of hours before serving. To add more flavor, they may be topped with coriander or mint leaves, chili powder, crushed black pepper, chaat masala, cumin, shredded coconut, green chilis or boondi.



Urad Dal-1 cup
Semolina-1/4 cup
Mint leaves-2 tbsp
Chopped Green Chili-1/2 tbsp
Chopped Ginger-2 tsp
Salt-1 tbsp
Oil for deep frying


Thick Yogurt-2 cups
Water-1 cup
Mint leaves-2 tbsp
Sugar-1/2 tbsp
Roasted cumin powder-2 tsp
Chili powder-1 tsp(as per taste)
Salt and black salt to taste


Mustard seeds-1 tsp
Curry leaves-5-6
Red chili-2
Asafetida-a pinch


1-Wash and soak urad dal in water for 5-6 hours or over night.
2-Drain water and grind into a smooth paste using little water(if required). Don't use lot of water,Paste should be thick.
3-Place in a warm place for 6-8 hrs to ferment.(In india it takes 2-3 hours but in usa it takes min 6-8 hrs).
4-Then add semolina,chopped mint leaves,ginger,green chili and salt and mix properly.
5-Get a big bowl,fill with warm water and add 2 pinch of salt.Keep it aside.Beat the yogurt with water,mint leaves,salt,sugar and all spices.Keep aside.
6-In a kadhai heat oil,add the vadas one by one.Fry till golden and soak immediately in warm water for 4-5 mins before transferring them to the dahi mixture.
7-Put soaked baras in yogurt and let it soak.Take a small pot,and heat 1 tsp oil in it.Add mustard seed,curry leaves,red chili,asafetida and pour into dahi bara.
8-Served with sprinkle of black salt,cumin powder,chat powder or with  aloo dum or ghuguni.

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