Dahi Vada is a popular North Indian appetizer made with lentils and drizzled with homemade yogurt, chutney’s and spices. It’s a perfect dish for hot summer days! Kavita Mookim is an accomplished businesswoman, wife, and mom. She juggles many roles with a calm and collective personality, inspiring her friends and family to live each day with a smile! Her version of the Dahi Vada is extremely popular amongst the Indian community in New Jersey and it’s sure to leave you wanting for more. Don’t forget to watch our IGTV video for a step by step recipe on how to make Dahi Vada.
INGREDIENTS
1 cup split black lentils (split urad dal)
¼ cup split green gram (split moong dal)
3 cups hung curd/ yogurt
¼ cup milk
1 tsp salt
5-6 cashews
10-15 raisins
1 tsp cumin
4 cups water
oil for frying
green chutney, for garnish
sweet tamarind chutney, for garnish
freshly chopped cilantro, for garnish
salt, for garnish
roasted cumin seed (jeera) powder, for garnish
chili powder, for garnish
pink salt, for garnish
DIRECTIONS
Step 1
Soak urad dal and moong daal for 5-6 hours. Then, drain excess water and grind both daals into a thick consistency.
Step 2
Take a vessel and heat oil for frying. Scoop a spoonful of daal and place it onto the center of a damp muslin cloth. Place one cashew and one raisin on top of the batter. Fold cloth so that the circle of the batter folds. The cashew and raisin should now be on the inside. Use wet fingers to pat cumin seeds on top of vada. Scoop the vada up with your hands and place it in the frying oil. Fry until golden brown.
Step 3
After frying, soak vadas in saltwater for 2-3 hours. While the vadas are soaking, add milk to the hung curd and mix well to make a smooth consistency.
Step 4
Thoroughly squeeze the water out of the vadas and place them into a bowl. Pour a layer of the yogurt over the vadas. Garnish to your liking with green chutney, tamarind chutney, cilantro, chili powder, roasted cumin powder, and pink salt.
