Lentil Dumplings In Yogurt (dahi Vada)

Lentil Dumplings in Yogurt, also known as Dahi Vada, is a popular Jain Cuisine dish that is perfect for any occasion. These savory lentil dumplings soaked in creamy yogurt and topped with tangy chutneys make for a delightful appetizer or snack.

Lentil Dumplings In Yogurt (dahi Vada)

Ingredients

  • 1 cup urad dal (split black lentils)
  • 1/4 cup moong dal (split mung beans)
  • 1/2 inch ginger, finely chopped
  • 1 green chili, finely chopped
  • 1 teaspoon cumin seeds
  • Salt to taste
  • 2 cups plain yogurt
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon red chili powder
  • 2 tablespoons tamarind chutney
  • 2 tablespoons mint-coriander chutney
  • Fresh coriander leaves for garnish
  • Oil for deep frying

Instructions

  1. Wash and soak urad dal and moong dal in water for 4-5 hours.
  2. Drain the water and grind the dals into a smooth batter using very little water.
  3. Add chopped ginger, green chili, cumin seeds, and salt to the batter. Mix well.
  4. Heat oil in a deep pan. Drop small portions of the batter into the hot oil and fry until golden brown.
  5. Soak the fried dumplings in water for 20-30 minutes, then gently squeeze out the water and arrange them in a serving dish.
  6. Whisk the yogurt with cumin powder and a little salt. Pour the yogurt over the dumplings.
  7. Drizzle tamarind chutney and mint-coriander chutney over the yogurt. Sprinkle red chili powder and cumin powder.
  8. Garnish with fresh coriander leaves and serve chilled.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
20 minutes
Total time:
40 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
150 per serving
Carbohydrates
20g
Protein
5g
Fat
6g

Supplies

Deep pan for frying Serving dish

Tools

Grinder Whisk

Serving suggestions

Serve Dahi Vada with a side of hot chai for a perfect combination.

Tips & tricks

For a healthier version, you can also air-fry the lentil dumplings instead of deep frying them.

Cost

$8