🌟 Best Ever Dahi Vada Recipe—With Tamarind Chutney & Spices

Overview: Dahi Vada Recipe

Experience the ultimate Dahi Vada recipe: soft lentil dumplings soaked in creamy yogurt, topped with tangy tamarind chutney and aromatic spices. Every bite offers the ideal balance of heritage, taste, and texture.

Timeline of Dahi Vada Recipe:

• Prep Time: 30 minutes (plus 4–6 hours soaking)
• Cook Time: 25 minutes
• Chill Time: 1 hour (optional, for best flavor)
• Total Time: 1.5 hours active + soaking/chilling
• Yield: Serves 6–8

📝 Ingredients of Dahi Vada Recipe:

🔸 For the Vada (Lentil Fritters):

• 1 cup Dal Maash
• 1 teaspoon grated ginger
• 1 green chili, finely chopped (optional)
• Salt to taste
• Oil for deep frying
• Water (as needed for soaking and batter consistency)

🔸 For the Yogurt Base:

•  2–2½ cups thick fresh yogurt (curd), whisked until smooth
•  1–2 tablespoons sugar (adjust to taste)
•  Salt to taste

🔸 For Tamarind Chutney:

•  ½ cup tamarind pulp
•  ½ cup jaggery or brown sugar
•  1 teaspoon roasted cumin powder
•  ½ teaspoon black salt
•  ½ teaspoon red chili powder
•  ½ cup water (adjust for consistency)

🔸 For Garnishing:

•  Roasted cumin powder
•  Powder of chili Red or Kashmiri chili powder
•  Chaat masala
•  Fresh coriander leaves, chopped
•  Sev (optional, for crunch)
•  Pomegranate seeds (optional)

Step-by-Step Instructions of Dahi Vada Recipe

🔹 Step 1: Soak & Prepare Dal

1. For four to six hours or overnight, soak the urad dal in water.
2. Drain thoroughly & grind to a thick, smooth batter with little water.
3. Include the green chili, salt, and grated ginger. To guarantee soft vadas, beat the batter for three to four minutes, or until it is light and fluffy.

🔹 Step 2: Fry the Vadas

1. In a deep pan, heat the oil/ghee over medium heat.
2. Using wet hands, form a tiny amount of batter into a ball or flat round, then carefully drop it into heated oil.
3. Fry for 3–4 minutes on each side, or until golden brown and crispy on all sides.
4. Take it out and immerse it in warm water for 15 to 20 minutes right away. This eliminates extra oil/ghee and softens the vadas.
5. Gently squeeze out the water from each vada without breaking them.

🔹 Step 3: Prepare Yogurt Base

1. Beat yogurt, sugar, and a pinch of salt together until smooth.
2. Chill if you like.

🔹 Step 4: Make Tamarind Chutney

1. Put the tamarind pulp, water, black salt, chili powder, cumin powder, & jaggery in a saucepan.
2. Overheat Medium Cook for 8 to 10 minutes, until thickened.
3. Allow to cool and store in an airtight container (you can make this ahead of time and chill it for a week or two).

🔹 Step 5: Assemble the Dahi Vada Recipe

1. Arrange the soaked vadas on a serving plate.
2. Pour sweetened yogurt generously over the vadas.
3. Drizzle tamarind chutney on top.
4. Sprinkle roasted powder of cumin, powder of chili red, chaat masala, and salt.
5. If desired, garnish with pomegranate seeds, sev, and fresh coriander.

✅ Tips for Soft & Spongy Dahi Vadas Recipe

• Beat the batter well to aerate it. A drop in water should float if it’s ready.
•  Soaking the fried vadas in warm water before adding yogurt makes them ultra-soft.
•  Use fresh, thick yogurt—homemade or store-bought Greek yogurt works great.
•  Serve chilled for the best taste, especially in summer.