Indian cuisine · Salads & Mezze

Dahi Vada

Fried lentil dumplings soaked in water and served in sweetened yogurt with chutneys and cumin.

Ingredients · for 4 servings

• 200 g urad dal (split black lentils)
• 1 piece ginger (2 cm)
• 1 green chili
• 500 g yogurt
• 2 tbsp sugar
• 1 tsp cumin
• 1 tsp chaat masala
• 1/2 tsp chili powder
• 4 tbsp tamarind chutney
• 3 tbsp mint-cilantro chutney
• 1 l frying oil
• Salt

Instructions

1. Wash the urad dal and soak overnight, or at least 6 hrs., in plenty of cold water, then drain thoroughly.
2. Blend the lentils with ginger, green chili, salt and only 3–4 tbsp water into a thick batter and beat it vigorously by hand for 5 min. until light and airy.
3. Heat the frying oil to 170°C and slide walnut-sized balls of batter in with wet hands; deep-fry for 4–5 min. until golden brown all over.
4. Immediately soak the hot vadas in lukewarm salted water for 15 min., then gently press each one between your palms – they should feel as soft as a sponge.
5. Whisk the yogurt with sugar, salt and 4 tbsp water until it falls heavily from the spoon, and let the vadas soak in it, chilled, for 30 min.
6. To serve, drizzle with both chutneys and dust with dry-roasted, crushed cumin, chaat masala and chili powder.