Dahi Vada Recipe with step by step instructions.English Version.
Whenever I prepare urad dal Vadas, I save some vadas for making Dahi vadas. They are called as Perugu vadalu or Aavada in Telugu. Dahi vadas are served after a few hours of soaking in thick yogurt.
South Indian dahi vadas are totally different from North. In the North, they are prepared as a chaat item by adding sweet tamarind chutney (Mitha) and some green chutney. And vadas are like balls. But in South India especially in Andhra, vadas are added to thick yogurt with Tadka. Vadas are in flat round shape. And it’s a breakfast item in Andhra.
However, I like both the ways. when we were in Mumbai, I tasted it many times(at Bhagawati Hotel-Charkop). When we were leaving Mumbai, I felt like leaving my hometown. I really miss Mumbai and kind-hearted Mumbaikars.
you can make delicious dahi vadas by following few instructions. cool down the Tadka before adding it to yogurt. otherwise, the yogurt may curdle. if you don’t add water to yogurt, vadas won’t absorb it because of its thick consistency. you need to soak the vadas for few hours before you serve. 3 to 4 hours soaking is enough to get soft and juicy Dahi Vadas.
you better use fresh and sweet yogurt for making dahi vadas. however, it turns a little sour after 3 to 4 hours. you can keep the leftover dahi vadas in the refrigerator. otherwise, the yogurt ferments quickly and may taste too sour. the quantity of yogurt that I mentioned below is only for 4 vadas. if you want to make more vadas increase the quantity of yogurt accordingly. I hope you try and enjoy this beautiful recipe.
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Text version of Dahi Vada
- 4 Urad Dal Vadas
- 1 cup thick Yogurt
- 3/4 cup water
- 1/2-inch ginger(chopped)
- 3 green chilies
- 1 sprig curry leaves
- 3 sprigs coriander leaves
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- ¼ tsp turmeric powder
- 1 dried red chili
- 1 tbsp oil
- A pinch of Asafoetida
add water to yogurt to make it into medium thick consistency.
heat oil in a pan for tempering. add mustard seeds, cumin seeds, dried red chili and let them splutter.
add chopped ginger, curry leaves, turmeric powder and asafoetida.
add the tempering to yogurt.
take vadas and dip them in the yogurt.
garnish with coriander leaves and soak them for 3 to 4 hours until the vadas become soft and juicy.