The recipe dahi vada – how to make dahi vada can be made in approximately 9 hours and 45 minutes. One serving contains 421 calories, 31g of protein, and 7g of fat. For $7.25 per serving, you get a main course that serves 5. 599 people were glad they tried this recipe. Head to the store and pick up ginger powder, cashews, water, and a few other things to make it today. It is brought to you by Veg Recipes of India. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. With a spoonacular score of 99%, this dish is amazing. Similar recipes include Dahi Vada – Chaat, medu vada , how to make medu vada | urad dal vada | ulundu vada, and dahi bhindi , how to make dahi bhindi | okran in yogurt sauce/gravy.

Servings: 5

Preparation duration: 540 minutes

Cooking duration: 45 minutes

Ingredients:

Equipment:

Cooking instruction summary:

soak tamarind in water overnight or for 4-5 hours in a small bowl or pan.with your hands, squeeze the pulp from the tamarind in the same bowl or pan.strain the pulp and keep aside.heat oil in a small pan.lower the flame & add cumin seeds and let them crackle.add ginger powder, red chili powder, asafoetida.stir and add the strained tamarind pulpcook for 2-3 mins.add the jaggery and salt and cook for 4-5 mins more.the mixture would thicken.let the saunth chutney mixture cool.when cooled, store the saunth chutney in an air-tight dry jar or container.grind all the ingredients mentioned under the green chutney list with little water.remove and keep aside in a small bowl.first pick and then rinse the lentils for 3-4 times in water.soak the lentils in enough water overnight or for 4-5 hours.drain and add the lentils in a wet grinder.also add chopped green chilies, chopped ginger, cumin seeds & asafoetida.add water in intervals and grind to a smooth batter.i used about 3 tbsp of water added in intervals while grinding the lentils.take the ground batter in a bowl.stir the batter briskly for a couple of minutes.this makes the batter more light and fluffy.add the raisins and chopped cashews along with salt.stir and keep aside.heat a kadai or pan with oil for deep frying.when the oil becomes medium hot, add spoonfuls of the batter in the oil.don't be in a hurry to turn them.when you see the vadas becoming pale golden from the base and sides, you can turn them.fry the vadas till they become golden and crisp.drain on paper towels.in another bowl take water.and add the vadas to the water.soak them for 18-20 minutes.take each vada and flatten and press between your palms to remove excess water.place these vadas in the serving bowl.whisk yogurt till smooth.pour the yogurt over the vadas.top with the green chutney and tamarind chutney as required.sprinkle the red chili powder, roasted cumin powder, chaat masala and black salt.garnish dahi vada with chopped coriander leaves.serve dahi vada immediately or refrigerate and serve later.

Step by step:

1. soak tamarind in water overnight or for 4-5 hours in a small bowl or pan.with your hands, squeeze the pulp from the tamarind in the same bowl or pan.strain the pulp and keep aside.heat oil in a small pan.lower the flame & add cumin seeds and let them crackle.add ginger powder, red chili powder, asafoetida.stir and add the strained tamarind pulpcook for 2-3 mins.add the jaggery and salt and cook for 4-5 mins more.the mixture would thicken.let the saunth chutney mixture cool.when cooled, store the saunth chutney in an air-tight dry jar or container.grind all the ingredients mentioned under the green chutney list with little water.remove and keep aside in a small bowl.first pick and then rinse the lentils for 3-4 times in water.soak the lentils in enough water overnight or for 4-5 hours.drain and add the lentils in a wet grinder.also add chopped green chilies, chopped ginger, cumin seeds & asafoetida.add water in intervals and grind to a smooth batter.i used about 3 tbsp of water added in intervals while grinding the lentils.take the ground batter in a bowl.stir the batter briskly for a couple of minutes.this makes the batter more light and fluffy.add the raisins and chopped cashews along with salt.stir and keep aside.heat a kadai or pan with oil for deep frying.when the oil becomes medium hot, add spoonfuls of the batter in the oil.don't be in a hurry to turn them.when you see the vadas becoming pale golden from the base and sides, you can turn them.fry the vadas till they become golden and crisp.drain on paper towels.in another bowl take water.and add the vadas to the water.soak them for 18-20 minutes.take each vada and flatten and press between your palms to remove excess water.place these vadas in the serving bowl.whisk yogurt till smooth.pour the yogurt over the vadas.top with the green chutney and tamarind chutney as required.sprinkle the red chili powder, roasted cumin powder, chaat masala and black salt.garnish dahi vada with chopped coriander leaves.serve dahi vada immediately or refrigerate and serve later.

Nutrition Information: