Dahi Vada – Instant Mix Method

Dahi vada (lentil dumplings in yogurt) is standard fare at our place during the festive season. Come Diwali or Holi, dahi vadas are made in big batches and, along with chhole and sweets, laid out for visitors during the day. At night, dahi vada is served on the side with poori sabzi. Dishfuls that stocked the fridge in the morning are all lapped up by dinnertime.

The traditional way to make the batter for vadas is by soaking and grinding urad dal (white lentil) with spices. This recipe uses the quick method – a pre-made vada mix – which works well when you are pressed for time.

You Need:

• MTR Vada Mix – 200 grams [buy here]
• Homemade yogurt – 400 grams
• Salt – 1/2 teaspoon (adjust to taste)
• Sugar – 1/2 teaspoon
• Roasted cumin powder – 1 teaspoon
• Red chili powder – a pinch [buy here]
• Coriander leaves – finely chopped, for garnishing
• Oil – for deep-frying

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How To Make Dahi Vada:

1. Make the vadas

Follow the vada mix pack instructions to make batter. My pack says: mix vada mix with water in a 1:1 ratio.

The batter should be thick and have no lumps.

Let the batter stand for 30 minutes.

Take balls of ~1.5 inch circumference of the vada batter, flatten slightly and deep-fry them till golden-brown.

Soak the fried vadas in water at room temperature. Let them soak till the vadas soften and swell (around 15 minutes).

Gently press out the water from the vadas. Be careful not to break them.

2. Prep the yogurt

Whisk plain yogurt or pass it through a strainer to smoothen it. Blend salt and sugar into the smooth yogurt.

3. Put it all together

Line the soaked vadas in a wide serving dish.

Do not layer or overcrowd the vadas in the dish – this will prevent the vadas from breaking when you serve them.

Pour the whisked yogurt over the vadas. Let the vadas rest for at least 30 minutes in yogurt to absorb the flavors. Refrigerate if planning to serve it later.

To Serve:

Sprinkle roasted cumin powder, red chili powder and finely chopped coriander leaves over the dahi vadas.

Serve dahi vadas cold, on the side with an Indian meal. Garnish with dollops of tamarind chutney and coriander chutney for extra flavor.

Meal pictured below: dahi vadas with pooris, chhole and gobi masala.