Spiced Yogurt Dal Fritters — Dahi Vada
A weekend brunch of soft fried urad dal fritters soaked in spiced sweet yogurt, finished with tamarind chutney, mint chutney, and roasted cumin.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Drain soaked urad dal completely. Blend with grated ginger, chopped green chillies, asafoetida, and 1 tsp salt until very thick and fluffy, adding just 4–5 tbsp water. Beat by hand 2–3 minutes. Whisk yogurt with 2 tsp sugar and 0.5 tsp salt until smooth; refrigerate. Have tamarind chutney, mint chutney, roasted cumin powder, kashmiri chilli powder, chaat masala, sev, and fresh coriander ready.
Fry
Heat 1/2 cup oil in a heavy skillet to 350°F (175°C) — a batter drop should sizzle and rise. Wet hands, shape 2 tbsp batter into a 2.5-inch patty. Slide into oil gently. Fry 4 vadas in 2 batches, 4 minutes per batch, turning, until deeply golden and crisp on all sides.
Soak
Combine 800 ml warm water and 0.5 tsp salt in a wide bowl. Drain fried vadas briefly on paper towel, then immediately submerge in salted water. Soak 8 minutes until vadas become soft and pillowy, absorbing the liquid.
Finish
Gently squeeze each soaked vada between palms to remove excess water—handle carefully as they are soft. Divide squeezed vadas between 2 serving plates. Pour sweet yogurt over vadas until fully covered.
Plate
Drizzle tamarind chutney and mint chutney in zigzag patterns across the yogurt on each plate. Sprinkle roasted cumin powder, kashmiri chilli powder, and chaat masala evenly. Top with sev and fresh coriander. Serve immediately with mango pickle and roasted papad alongside.
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