Braj Dahi Vada
Deep-fried urad dal dumplings soaked in water till spongy, then bathed in thick whisked yogurt and tangy-sweet chutneys.
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 240 kcal
Equipment
- •Kadhai
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 240 kcal
- fat
- 13 g
- carbs
- 20 g
- fibre
- 4 g
- protein
- 9 g
- calories
- 240 kcal
Instructions
- 1
Drain the soaked urad dal (black lentils). Grind it into a thick, fluffy batter using very little water.
- 2
Whip the batter well with your hand to add air. Stop when a drop floats in water.
- 3
Heat oil in a pan. Drop small spoonfuls of batter and deep-fry until golden vadas (fried dumplings) form.
- 4
Soak the fried vadas in warm water for 15-20 minutes until soft. Gently squeeze out the excess water.
- 5
Whisk the yogurt with sugar and a little salt until completely smooth.
- 6
Place the soaked vadas in a serving dish. Pour the whisked yogurt over them.
- 7
Drizzle with tamarind and mint chutney. Sprinkle over the roasted cumin powder, chilli powder and black salt.
- 8
Chill briefly in the fridge and serve cold.
Chef's tips
Whipping the batter well before frying makes light, spongy vadas. Soaking the fried vadas in warm water helps them absorb yogurt better.
Ingredient substitutions
- urad dal → a mix of urad and moong dal for a lighter texture
Storage
Best eaten fresh; vadas without yogurt can be refrigerated for a day.
Reheating
Not recommended to reheat once assembled; prepare fresh before serving.
Common mistakes to avoid
- •Not beating the batter enough, which makes the vadas dense and heavy.
Serving suggestions
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