Dahi Vada is a famous snack recipe as well as street food in India, especially in North India. It is a type of chaat filled with the goodness of curd and lentils. Dahi Vada is a deep-fried lentil fritter but today we are making Dahi vada without deep frying. We are preparing Dahi Vada in a steamer or idli maker. This makes it more healthy and more fat-free. The lentil fritters are soaked in water and dunked in yogurt and topped with mint-coriander green chutney, sweet tamarind chutney, and some Indian spices.
Ingredients for making Steamed Dahi Vada
- ½ cup soaked urad dal
- ½ cup soaked yellow moong dal
- 1 tsp ginger-green chili paste
- Salt to taste
- A pinch of asafoetida (hing)
- Eno fruit salt
Ingredients for Garnishing
- Curd
- Water for soaking Dahi vada
- Mint-coriander chutney
- Sweet tamarind chutney
- Dry roasted cumin powder
- Red chili powder
- Black salt
- Chaat masala
Recipe Instructions for Dahi Vada
- Soaked both lentils together overnight or at least 4-5 hours.
- Drain and put it into grinder jar with ginger, green chili, salt to taste, and hing. Blend it together to make a smooth paste. If water is required than add very little water.
- Now place the batter in a mixing bowl and mix it with a big spoon in a circular motion for 5-6 minutes so that batter gets fluffy and light.
- Take steamer (if u don’t have steamer u can use idli maker) and boil 2 cups of water and grease steamer plate or idli mold with little oil.
- Meanwhile, add Eno fruit salt into the batter and gently mix it.
- Take a spoonful of batter and place it on idli stand. Fill all the slots of idli stand and steam it for 15-20 minutes at medium heat.
- Meanwhile, warm some water with salt and hing.
- When the vadas are done soak them in this warm water for 20-30 minutes.
- Meanwhile, in a mixing bowl add curd and black salt and whisk it very well. If u like add 1 tsp of sugar in it and mix it well.
- Now take out the vada from the water and squeeze it lightly between a palm and place it in a serving bowl.
- Pour curd mixture on vada and cover the vada completely.
- Garnish it with green chutney and sweet tamarind chutney.
- Sprinkle some roasted cumin powder, red chili powder, black salt and chaat masala on it. Serve it cold.
Tips for soft Dahi Vada
- Soak both lentils minimum 4 to 5 hours.
- Make sure the batter is not very thick or thin.
- Add Eno just before putting vadas into idli maker.
- Do not skip the soaking of vadas in warm water.
- Dahi vada tastes best when served chilled.
