A popular dish of lentil dumplings soaked in Yoghurt
The cool dahi wada has many takers all over the country, be it the north or the south, east or west! Urad dal paste dumplings are deep fried and then soaked in sweetened curds. Often topped with chutneys of choice and many toppings, masalas, it can be served with meals, as a tea time snack, a street food, for all special occasions, festivals and even the wedding buffet!
- Serves: 4
- Preparation Time: 30 minutes + 3 hours soaking time
- Cooking Time: 20 minutes
- Difficulty: medium
- Tag: Dairy, Dal & Pulses, Dinner Party, Diwali, Eid, Gluten Free, Holi, Indian, Kitty Party, Lohri, Lunch & Dinner, Main Course, Milk, Party Food, Picnic, Side Dishes, Snacks, Sunday Lunch, Vegetarian, Wedding & Anniversary
- 1 cup husked black gram lentil (urad dal without skin)
- 1tsp Salt
- ½ tsp baking powder
- Oil for deep frying
- 2 cups thick fresh yoghurt
- 1tsp Sugar
- Dahi Bada Masala:
- 1/2tsp Red chili powder to taste
- 2tbsps cumin seeds
- 2tbsp Coriander seeds
- ¼tsp black salt
- 1tbsps Chat masala
- 2″ piece of ginger
- 2-3 green chilies
- Chopped coriander leaves to garnish
- Sweet Tamarind chutney
- Wash and soak the lentils (dal) for 3 hours and grind to a fine paste adding very little water. The batter should be like a cake batter.
- Beat the batter very well till light and fluffy.
- Add the salt and the baking powder and beat well again.
- To test whether the batter is ready or not, slowly drop a drop of the batter in a glassful of still water.
- If the batter floats on the top, it is ready, if not you need to beat it more.
- Heat about 3” oil in a deep frying pan.
- Pick a table spoon of the batter and push the batter into the hot oil with the help of the second table spoon.
- Alternatively, you can pick lemon sized portions with your hands and drop it into the hot oil.
- Deep fry on medium heat for some time and then fry on low heat till golden brown.
- Remove these deep fried wadas into a bowl of water and let them soak for 15-20 minutes.
- Remove and gently press between your palms so that excess water oozes out. Keep them aside.
- Finish making wadas with the rest of the remaining batter and put them in water like you did for the earlier batch.
- Pass the yoghurt through a sieve to ensure that there are no lumps.
- Add in the sugar and tsp salt and mix well.
- To make the dahi wada Masala, Dry roast the cumin and coriander seeds till lightly browned and fragrant.
- Mix all the ingredients and grind to a smooth powder.
- Finely chop the green chilies and coriander leaves. Scrap the ginger clean. Wash and cut into juliennes.
- To serve, place the wadas in a serving bowl and pour the curd mixture evenly all over the wadas, covering them completely.
- Chill the wadas for sometime before serving.
- To serve, sprinkle some Dahi Wada Masala and garnish with coriander leaves, green chilies, ginger juliennes and tamarind chutney.