Dahi Vada with a Twist

Ingredients

• 1 cup (200g) urad dal (split black lentils) 1 cup (200g) urad dal (split black lentils)
• 1/2 cup (100g) moong dal (split yellow lentils) 1/2 cup (100g) moong dal (split yellow lentils)
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 green chili, finely chopped 1 green chili, finely chopped
• 1/2 teaspoon cumin seeds 1/2 teaspoon cumin seeds
• 1/2 teaspoon black pepper, freshly ground 1/2 teaspoon black pepper, freshly ground
• Salt to taste Salt to taste
• Oil for frying Oil for frying
• 2 cups (470ml) plain yogurt 2 cups (470ml) plain yogurt
• 1/2 teaspoon chaat masala 1/2 teaspoon chaat masala
• 1/2 teaspoon roasted cumin powder 1/2 teaspoon roasted cumin powder
• 1/4 cup (60ml) mint chutney 1/4 cup (60ml) mint chutney
• 1/4 cup (60ml) sweet tamarind chutney 1/4 cup (60ml) sweet tamarind chutney
• Fresh coriander leaves, chopped, for garnish Fresh coriander leaves, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 2g
• Carbohydrates (total, sugars): 40g, 10g
• Protein: 15g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Wash and soak the urad dal and moong dal in water for 4-5 hours. Drain the water.
2. 2.
   In a blender, grind the soaked lentils to a smooth paste, adding a little water if needed.
3. 3.
   Transfer the lentil paste to a mixing bowl and add grated ginger, chopped green chili, cumin seeds, black pepper, and salt. Mix well.
4. 4.
   Heat oil in a deep pan for frying. Take small portions of the lentil mixture and drop them gently into the hot oil. Fry until golden brown and crispy. Remove from oil and drain on a paper towel.
5. 5.
   In a separate bowl, whisk the plain yogurt until smooth. Add salt, chaat masala, and roasted cumin powder. Mix well.
6. 6.
   Soak the fried lentil fritters in water for a few minutes, then gently squeeze out the excess water.
7. 7.
   Arrange the soaked fritters on a serving plate and pour the prepared yogurt mixture over them.
8. 8.
   Drizzle mint chutney and sweet tamarind chutney over the yogurt-covered fritters.
9. 9.
   Garnish with fresh coriander leaves.
10. 10.
    Serve chilled and enjoy the creamy and tangy Dahi Vada!

Treat your ingredients with care...

• Lentils — Ensure that the lentils are soaked well to achieve a smooth batter consistency. Grinding the lentils with minimal water will help in achieving a fluffy texture for the fritters.

Tips & Tricks

• To make the fritters extra crispy, add a pinch of baking soda to the lentil batter before frying.
• Soaking the fried fritters in water helps in making them soft and moist.
• Adjust the spiciness by adding more or less green chili to the lentil batter.
• For a healthier version, you can bake the fritters instead of deep-frying them.
• Experiment with different chutney flavors, such as mango or pineapple, to add a fruity twist to the dish.

Serving advice

Serve the Dahi Vada chilled as an appetizer or snack. It pairs well with a cup of hot masala chai.

Presentation advice

Arrange the Dahi Vada on a platter, ensuring that the fritters are evenly coated with yogurt and topped with the chutneys. Garnish with a sprinkle of roasted cumin powder and a few mint leaves for an appealing presentation.