Easy Masala Dahi Vada Recipe – A Soft and Tangy Delight

Masala Dahi Vada is a popular Indian snack made with lentil fritters soaked in spiced yogurt and topped with chutneys and spices. Perfect for festive occasions or as a refreshing appetizer, this dish is both flavorful and satisfying.

Ingredients

For the Vada:

• 1 cup urad dal (split black gram), soaked for 4-5 hours
• 1 green chili, finely chopped
• 1/2 inch ginger, grated
• 1/4 tsp asafoetida (hing)
• Salt, to taste
• Oil, for deep frying

For the Yogurt Mixture:

• 2 cups yogurt (dahi), whisked
• 1/2 tsp garlic paste
• 1/4 tsp black salt
• 1/2 tsp black paper powder
• 1/4 tsp roasted cumin powder
• 1/4 tsp red chili powder
• 1 tbsp sugar (optional)
• Salt, to taste

For the Toppings:

• Tamarind chutney (optional)
• Green chutney (optional)
• Roasted cumin powder
• Red chili powder
• Black salt
• Fresh coriander leaves, chopped
• Pomegranate seeds (optional)

Instructions

1. Prepare the Vada Batter

1. Drain the soaked urad dal and grind it into a smooth batter using minimal water.
2. Add chopped green chili, grated ginger, asafoetida, and salt to the batter. Mix well and whisk for a few minutes to make the batter light and fluffy.

2. Fry the Vadas

1. Heat oil in a deep frying pan over medium heat.
2. Drop small portions of the batter into the hot oil using your hands or a spoon.
3. Fry the vadas until golden brown and crispy, turning them occasionally for even cooking.
4. Remove the vadas with a slotted spoon and place them on paper towels to drain excess oil.

3. Soak the Vadas

1. In a bowl of warm water, add a pinch of salt. Soak the fried vadas in this water for 15-20 minutes to soften them.
2. Gently press each vada between your palms to remove excess water without breaking them.

4. Prepare the Yogurt Mixture

1. In a bowl, whisk the yogurt until smooth. Add black salt, garlic paste, black paper powder, roasted cumin powder, red chili powder, sugar (if using), and salt. Mix well.

5. Assemble the Masala Dahi Vada

1. Arrange the soaked and squeezed vadas on a serving plate.
2. Pour the spiced yogurt generously over the vadas, ensuring they are fully covered.
3. Drizzle tamarind chutney and green chutney over the yogurt.
4. Sprinkle roasted cumin powder, red chili powder, black salt, and fresh coriander leaves. Add pomegranate seeds for a decorative touch, if desired.

6. Serve

1. Serve the masala dahi vadas immediately, chilled or at room temperature.

Tips

• Whisk the batter well to make the vadas light and fluffy.
• Adjust the consistency of the yogurt mixture by adding water or milk as needed.
• Prepare the vadas and yogurt in advance, but assemble the dish just before serving to keep it fresh.

Nutrition Chart for Masala Dahi Vada (per serving, approximately 4 servings)

• Calories —————— 250 kcal
• Total Fat —————— 8 g
• Cholesterol ————— 15 mg
• Sodium ——————– 300 mg
• Total Carbohydrates — 35 g
• Protein ——————— 10 g
• Sugar ———————— 6 g
• Fiber ———————— 4 g

Note: These values are approximate and may vary depending on the ingredients used and portion size.