Dahi vada is a type of chaat (snack) originating from the Indian state Haryana. It is prepared by soaking vadas (fried lentil balls) in thick dahi (yogurt).
Dahi vada is also known as "dahi vade" in Marathi, dahi barey/dahi balley in Urdu, dahi vada in Hindi, dahi bhalla in Punjabi, thayir vadai in Tamil,thairu vada in Malayalam, perugu vada in Telugu, mosaru vade in Kannada, dahi bara in Odia and doi bora in Bengali.
Dahi vada as popular street chaat is found in various cities across India, including Chennai, Bangaluru, Delhi, Mumbai, Jaipur, Kolkata and Indore. Dahi vadas are also found in Pakistan, especially in regions of Punjab and in major cities.
A recipe for dahi wada (as kshiravata) is mentioned in Manasollasa, a 12th-century Sanskrit encyclopedia compiled by Someshvara III, who ruled from present-day Karnataka. Descriptions of dahi vada also appear in literature from 500 BCE. better source needed] Today, dahi vada is prepared on festival such as Holi
LETS GET COOKING:
Course : Snack
Cuisine : Indian
Prep time : 20 minutes
Process time : 10 minutes
Total time : 30 minutes
Urad dal - 1 cup
Moong dal - 1/2 cup
Curd - 1/4 cup
Grated ginger - 1 tsp
Green chili paste - 1 tsp
Salt - 1 tsp
Chaat masala - 1 tsp
Oil - to fry
Sweet chutney - 1 tsp
Green chutney - 1 tsp
Wash & soak urad dal, moong dal for 4 hours, strain the soaked water, grind to smooth batter
Add grated ginger, chili paste & salt to it, beat the batter until fluff
Heat the oil, drop the batter into small size & fry and stain
Now beat the curd creamy
Plate the fried vada, apply curd on it
Add sweet chutney & green chutney on it
Sprinkle salt & chaat masala on it and serve
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