Delightful Dahi Wada

Dahi Wada, also known as Dahi Vada, Curd Vada, or Thayir Vadai, is a quintessential Indian snack that has captured the hearts and palates of millions. Originating from the vibrant streets of India, this dish transcends regional boundaries, celebrating the diversity of flavors and the richness of culinary heritage that the country offers.

Dahi Wada is a delightful snack, perfect for special occasions or as a refreshing treat on a hot day. Enjoy the explosion of flavors and textures in every bite!

Ingredients:

For the Wada:

• 1 cup urad dal (split black gram)

• 2-3 green chilies, finely chopped

• A small piece of ginger, grated

• A pinch of asafoetida (hing)

• Salt to taste

• Oil for deep frying

For the Dahi (Yogurt) Mixture:

• 2 cups thick yogurt (curd)

• 1/2 cup water

• 1/2 teaspoon roasted cumin powder

• Salt to taste

• A pinch of black salt (kala namak) for extra flavor (optional)

For the Toppings and Garnish:

• Tamarind chutney

• Green chutney

• Red chili powder

• Roasted cumin powder

• Chopped coriander leaves

• Sev (crispy chickpea flour noodles)

Instructions:

For Making the Wada:

1. Wash and soak the urad dal in plenty of water for 4-5 hours or overnight. Drain the water.

2. Grind the soaked urad dal into a smooth paste using minimal water. You may need to add a few tablespoons of water to facilitate the grinding process.

3. Transfer the dal paste to a mixing bowl and add chopped green chilies, grated ginger, asafoetida, and salt. Mix well to incorporate the ingredients evenly.

4. Heat oil in a deep frying pan or kadai over medium-high heat. To check if the oil is hot enough, drop a small amount of the dal mixture into the oil; if it sizzles and rises to the surface, the oil is ready.

5. Wet your fingers with water and take a small portion of the dal mixture. Flatten it slightly and make a hole in the center to create a donut-like shape. Carefully slide it into the hot oil.

6. Fry the wadas in batches, making sure not to overcrowd the pan. Fry them until they turn golden brown and crispy on both sides.

7. Remove the fried wadas using a slotted spoon and drain excess oil on a paper towel.

For Preparing the Dahi Mixture:

1. Whisk the yogurt until it becomes smooth and creamy.

2. Add water, roasted cumin powder, salt, and black salt (if using). Mix well to combine. Adjust the consistency by adding more water if needed. The mixture should be of pouring consistency.

Assembling the Dahi Wada:

1. Soak the fried wadas in lukewarm water for about 15-20 minutes. This will make them soft.

2. Squeeze out the excess water from the soaked wadas by gently pressing them between your palms.

3. Arrange the soaked wadas on a serving plate.

4. Pour the prepared dahi mixture generously over the wadas, ensuring they are completely immersed.

5. Drizzle tamarind chutney and green chutney over the dahi-wadas.

6. Sprinkle red chili powder and roasted cumin powder for added flavor.

7. Garnish with chopped coriander leaves and a generous amount of sev.

8. Serve immediately and enjoy the creamy and flavorful Dahi Wada!