Dahi Wada
Dahi wada is a north Indian dish which contains soft wadas made from lentils which are paired with sweet, creamy yogurt. This recipe was influenced by some tips given by one of my friend who has been making this dish for a long time.
Dahi Wada
Ingredients
- 1 Cup Urad Dal
- 1/4 Cup Yellow Moong Dal
- 1 Kg Yogurt
- 1 Cup Sugar
- Coriander Powder For Garnish
- Cumin Powder For Garnish
- Red Chili Powder For Garnish
- Oil For Frying
Instructions
- Soak urad dal and yellow moong dal overnight.
- Grind it in a mixer with 1 or 2 tbsp of water. Use as much less water as possible.
- Keep it aside for 4 hours. This is needed as it will ferment the batter and make the wadas light.
- Spoon the batter directly into the hot oil. Fry the wadas till golden brown on a medium heat.
- Once fried keep the wadas on paper towel for 1 minute to soak excess oil.
- In a separate pot boil about 1 liter of water. Add 1 Tbsp salt. Add the fried wadas into the hot water. The wadas need to be kept in boiling water as it will remove the excess oil.
- Remove the wadas after 10-15 minutes. Keep them on a paper towel for 5 minutes to remove the excess water.
- In a separate pot mix yogurt and sugar. Whisk the mixture until all the sugar gets dissolved.
- Arrange the wadas in a bowl and pour yogurt mixture on it. Keep it in the fridge for at least 2 hours or until the wadas absorbs the yogurt.
- While serving the dahi wada garnish it with coriander powder, cumin powder and red chili powder.
Notes
The moong dal helps in making the wadas lighter. After soaking the wadas in boiling water I keep them on a paper towel to drain the excess water. The little water that remains in the vada keeps it moist from inside. I have found this method better than squeezing the water as mentioned in other recipes. Squeezing can make the wadas loose their shape.
Optionally the wadas can also be garnished with date/tamarind chutney.
Dahi wada taste better when served cold.