Thursday, August 19, 2010

Dahi Vada

Dahi Vadas are a tasty snack, they are fried lentil patties dipped in cool creamy yoghurt, garnished with paprika and a tempering of mustards seeds. These are great appetizers for a dinner party. I had to make a huge batch of these for a potluck. They turned out great.

2 cups mash ki dal
3 green chilis
2 cups yoghurt
2 tsps sugar
1 tsp cumin powder
For tempering:
Rye seeds
dried red chilis
Soak mash dal in water for a couple of hours. After remove excess water and grind to a smooth texture along with green chilis. Batter must be thick. Prepare oil in fryer. Oil must be medium to high heat. While it is heating get a container and add water. Fry lentil balls until golden brown. Once Vadas are cooked soak in water. Remove each and squeeze out excess water. This process helps the vadas to be softened. Prepare yoghurt- add sugar, and salt, and cumin. Drop each vada in yoghurt. Mix around until yoghurt saturates vadas.
In a seperate pan heat 2 tsps oil. Add rye and red chilis. After rye crackles- turns grayish pour over vadas. Dahi vada is ready. Tastes best when chilled.

This is also my first entry to the Hyderabadi Ramadan Food Festival 2010 hosted on

1 comment:

Mona said...

Khaddy, Jazakallahu Khair for this yummy entry. One of my all time favorite iftaar snacks.