How to make Dahi Wada - Popular urad dal wadas served with chilled yogurt, sprinkled with cumin powder, chilli powder and sweet chutney.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Split Skinless Black Gram , Yogurt (दही)

Cuisine : Indian

Course : Snacks and Starters

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Dahi Wada

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Dahi Wada checkout Stuffed Dahiwadas, Baked Kachori, Medu Vada Chaat. You can also find more Snacks and Starters recipes like Prawns With Pomogranate Seeds, Pav Bhaji Roll Ups, Potato Veg Mozzarella Crumb Fried, Baby Falafel Burgers.

Dahi Wada Recipe Card

Dahi Wada
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Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Dahi Wada Recipe

  • Split Skinless Black Gram

  • Yogurt soaked 1 cup

  • Salt to taste

  • Asafoetida a pinch

  • Cumin seeds 1 teaspoon

  • Oil to deep fry

  • To Serve

  • Yogurt Whisked and chilled 2 1/2 cups

  • Black salt (kala namak) 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Roasted cumin powder 1 teaspoon

  • Sweet tamarind chutney 1/2 cup

  • Fresh coriander leaves 1/4 cup

Method

Step 1

Drain whole urad and grind, using very little water, to a thick, coarse and fluffy batter. Transfer into a bowl, add salt, cumin seeds and asafoetida and whisk well till light and fluffy.

Step 2

Heat sufficient oil in a kadai. Dampen your hand, drop small portions of the batter into hot oil and deep fry till golden. Pour sufficient water into a large bowl, drain the wadas and soak in the water for a few minutes.

Step 3

Squeeze out wadas and arrange on a serving dish. Pour chilled yogurt over them and serve garnished with rock salt, red chilli powder, cumin powder, date and tamarind chutney and chopped coriander leaves. Serve chilled.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.