Indian · serves 2

Dahi Vada

Soft lentil dumplings under cold curd. No heat, no chilli burn, perfect for a hot night.

50 min A proper cook Vegetarian

Ingredients

  • 1.5 cups urad dal, soaked 4 hours
  • 1 inch ginger
  • 2 green chillies
  • 3 cups thick curd, whisked
  • 2 tbsp sugar
  • 1 tsp roasted cumin powder
  • 1 tsp chaat masala
  • Green chutney and tamarind chutney
  • Coriander, sev
  • Oil to fry

Method

  1. Grind the dal with almost no water into a thick fluffy batter. Whip it by hand 3 minutes — a drop should float in water.
  2. Fold in ginger and chillies. Wet your hands and drop rounds into medium-hot oil. Fry till pale golden, not dark.
  3. Soak the fried vadas in warm salted water for 20 minutes. This is what makes them soft — skip it and they stay dense.
  4. Squeeze each one gently between your palms to press the water out.
  5. Whisk the curd with sugar and a pinch of salt until smooth and pourable.
  6. Vadas in a dish, curd poured over, then both chutneys, cumin powder, chaat masala, coriander and sev. Chill before serving.

Questions people ask about Dahi Vada

How long does Dahi Vada take?

About 50 minutes from starting to sitting down, and it is a proper cook. A good part of that is unattended, so you can get on with something else once it is going.

What is the one thing to get right in Dahi Vada?

Soak the fried vadas in warm salted water for 20 minutes. This is what makes them soft — skip it and they stay dense.

What can I use instead of curd in Dahi Vada?

Use thick Greek yogurt, or regular yogurt hung in a cloth for 20 minutes. Thin yogurt splits more easily, so always take the pan off the heat first.

Can I make Dahi Vada ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Dahi Vada vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

What do you serve with Dahi Vada?

Roti or plain rice, with something sharp on the side: curd, pickle or sliced onion. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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