Ramadan Special Dahi Vada Recipe ❤️✨

Ingredients

• 1 cup Urad Dal (rinsed and soaked for at least 1 hour)
• 0.5 kg Plain Yogurt (full‑fat, chilled)
• 2 tablespoons Powdered Sugar (or regular granulated sugar)
• 750 ml Ice Water (3–4 glasses, very cold)
• 2 teaspoons Salt (divided)
• 1.5 teaspoons Chaat Masala (divided)
• 2 teaspoons Cumin Powder (divided)
• 0.5 teaspoon Kala Namak (black salt, optional)
• 500 ml Vegetable Oil (for deep frying)
• 0.25 cup Tamarind Chutney (store‑bought or homemade)
• 0.25 cup Green Chutney (coriander‑mint chutney)
• 1 teaspoon Red Chili Powder (for garnish)
• 2 tablespoons Fresh Cilantro (chopped, for garnish)
• 2 tablespoons Pomegranate Seeds (for garnish)

Instructions

1. Soak Urad Dal

   Rinse 1 cup of urad dal thoroughly and soak it in enough water for at least 1 hour.

   Time: PT1H

2. Grind Dal to a Smooth Batter

   Drain the soaked dal and transfer it to a blender. Grind without adding any water until you obtain a smooth, thick batter.

   Time: PT10M

3. Whisk the Batter

   Transfer the batter to a mixing bowl and whisk vigorously for 5‑6 minutes until it becomes light, airy, and slightly increased in volume.

   Time: PT6M

4. Prepare Sweet Yogurt Mixture

   In another bowl, whisk 0.5 kg of chilled yogurt until smooth. Add 2 Tbsp powdered sugar, 750 ml ice‑cold water, 1 tsp salt, 1 tsp chaat masala, 1 tsp cumin powder and ½ tsp kala namak. Mix well.

   Time: PT5M

5. Season the Batter

   Add the remaining 1 tsp salt and 1 tsp cumin powder to the batter and give it a gentle stir.

   Time: PT2M

6. Heat Oil for Frying

   Pour 500 ml vegetable oil into a deep pan and heat over medium‑low flame until it reaches about 350°F (175°C). Test with a tiny drop of batter – it should rise slowly.

   Time: PT5M

   Temperature: 350°F

7. Fry the Vadas

   Drop small spoonfuls of batter into the hot oil, frying a few at a time. Keep the flame low and fry until the vadas turn golden‑brown, the water evaporates and oil separates (about 3‑4 minutes per batch).

   Time: PT15M

   Temperature: 350°F

8. Drain and Press

   Remove the fried vadas with a slotted spoon, place on paper towels and lightly press to remove any remaining oil.

   Time: PT2M

9. Assemble the Dahi Vada

   Arrange the vadas on a serving plate. Pour the chilled yogurt mixture over them, then drizzle tamarind chutney and green chutney. Garnish with red chili powder, chaat masala, chopped cilantro and pomegranate seeds.

   Time: PT5M

Nutrition Facts

Calories

200

Protein

8 g

Carbohydrates

20 g

Fat

8 g

Fiber

2 g