Dahi wada with its varies nomenclature and place of origin, one of the most devoured snack in whole of India. With its spicy and tangy varieties, it manages to entices the taste buds of children and adult taste buds alike.
You call it dahi vada, dahi bahalla, mosaru vade or vadai..so on you get the same product in the end. Enticing deep-fried black gram vada or whole dipped in soothing yogurt.
So here you go…give it a shot and I’m sure you will not be disappointed.
- 1 cup Split Black Gram (Urad daal)
- Cumin Powder – 1/4 tsp for the batter
- Salt to taste
- Oil – for deep-frying
- Water for grinding
- 2 cups – Yogurt well beaten
- 1 tbsp – Chaat masala powder
- 1 tbsp – Roasted cumin powder
- 1/2 tbsp – Chili powder
- 3 tbsp – Sugar or more according to your sweet preference
- Salt to taste
Garnishing – Optional
- Chaat masala powder
- Roasted cumin powder
- Red chili powder
- Cilantro/Coriander leaves
Wada – Soak the black grams overnight. Drain the water and grind it, adding very limited amount of water.
Add salt and cumin powder to the batter. Scoop a small portion of the batter in an ice cream scoop and put into the hot oil, very carefully. On low flame deep fry until it turns golden brown on all sides.
Carefully take out the wada/vada and place it on paper napkin/kitchen towel, so that the excess oil can be absorbed. Allow it to cool.
Yogurt mixture – Add all ingredients mentioned above for yogurt mixture and beat well.
Pour the prepared yogurt on wada untill the wada is completely covered. Let the wada absorb the yogurt completely, minimum 2 hours.
Garnish and serve at room temperature or cold.
This tastes even better as a cold appetizer.
You can prepare this dish well in advance and refrigerate it untill ready to serve.
Makes about 12-15 wadas.
Note – traditionally, dahi vada is of donut shape, and mostly served as main course.