Bite-size Dahi Vadas

8 servings
20 min
20 min



Here is how I make my dahi vadas:


  • Grind to a smooth paste the urad dal. Whisk it with a pinch of baking powder and plain salt. Add just a wee bit of the chopped ginger, coriander, green chilies, cashew nuts, raisins, cumin seeds, and black peppercorns.
    Heat oil in a wok, make small, bite-size dumplings of the dal batter and fry till golden brown. I usually stick a toothpick at the center of the dumplings to check if they are done. Its best to fry them in batches and not crowd the wok/pan.
    Dip the dal dumplings in water for 1-2 minutes and squeeze out the water between your palms, readying them for the yogurt dip!
    In a blender, churn the yogurt, black salt and sugar to taste. Plate the flattened dumplings in a dish and pour the yogurt mix. Garnish with all the chopped ingredients and chill.
    Drizzle some tamarind chutney, sprinkle roasted cumin powder, red chili powder and serve the Dahi Vadas.


Bite-size Dahi Vadas, photo 1
Bite-size Dahi Vadas, photo 2
Bite-size Dahi Vadas, photo 3




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