Fluffy lentil dumplings smeared with creamy curd and topped with a mix of chutneys make dahi wada an all time favourite snack. Dahi wadas need a good deal of prep so you can’t really make it when you want but will need to start the prep work a day in advance. You’ll have to soak the urad dal overnight so that you can grind it to fine paste the next day. You’ll also have to prep your chutneys in advance. Another advance prep will be required if you are making curd at home, which will also require the curdled milk to be left overnight.
The one thing that we can tell you is that the efforts will be well worth it because these wadas will simply melt in your mouth. Once you have the wadas ready, you can choose to make either north India Dahi vadas that are topped with chutneys and spice mix. Or you can have the south Indian thairu vadai which is topped with a coconut and green chilli chutney and tempered with mustard.
The secret to making soft dahi wadas is keeping the consistency of the batter just right. If you’ve made vadas in a large quantity, you’ll not want to make all the dahi wadas together or else the leftovers may get soggy. To avoid this, keep some soaked dahi wadas and the curd mix aside separately which can be made on demand later.
- Urad Dal, 1 cup
- Curd, 2 cups
- Black Salt, a pinch
- Salt, to taste
- Red chilli powder, ¼ teaspoon
- Freshly ground roasted jeera powder, ¼ teaspoon
- Green coriander leaves, to garnish
- Black pepper powder, ¼ teaspoon
- Cumin seeds, ½ teaspoon
- Sugar, 1 teaspoon
- Water, as needed
- Wash and soak the dal overnight or at least for 6 hours.
- Drain off the water and grind in a mixer to a coarse consistency.
- Avoid adding any water, If need be, add as little water as possible.
- Add in salt, black pepper powder and cumin seeds to the batter.
- Heat oil in a thick bottom pan for deep frying the vada. Keep the flame low.
- Add 1 teaspoon of batter in each go to the hot oil.
- Add 3 to 4 wadas at a time.
- Gently flip them so that both the sides are cooked well.
- Let the colour change to light golden brown.
- The low flame ensures that the wadas are cooked right to the center.
- Fry all the wadas like this.
- Keep in sieve to drain off the dripping oil.
- Take 2 glasses water in a deep bowl.
- Add in the fried vada and let them soak for 5 to 10 minutes.
- Drain them and gently squeeze out the water.
- Don't let them break.
- Now whisk the curd with a hand blender.
- Add in seasonings like black salt, jeera powder, red chilli powder, sugar.
- Mix well with a spoon.
- Arrange the Vadas in a serving bowl.
- Pour the beaten curd over them
- Let them stand for about 30 minutes before serving.
- Garnish with green coriander leaves.
- Serve chilled.