If you grew up in India, Dahi Vada is a common snack that you would have probably eaten at some point. It’s also a common breakfast dish that can be served with either onion chutney or green chutney and is often accompanied by idli or vadai.
Dahi Vada is made from a batter of soaked and ground rice withplit skinless black gram (lentils) in dahi. This is then mixed to form small balls that are deep fried in oil until they turn golden brown. Dahi Vada can be served as it is but its common accompaniments make for interesting variations on the dish’s taste profile.
Dahi vadas have many health benefits. Dahi is a good source of calcium, which helps to build strong bones and protects against osteoporosis. It also contains vitamin B12 that’s necessary for the production of red blood cells in the body while keeping our nerves healthy as well.
It can be an interesting twist on street food to serve Dahi vada with toppings like green chutney and tamarind sauce.
The recipe calls for a few basic ingredients like rice, lentils, salt, cumin seeds (jeera) as well as yogurt or Dahi to form the batter with water. Dahi Vada is also an excellent way of using up leftover idli or vadai that are a staple for any Indian breakfast.
Once the batter is ready, we can start to make vadas by dropping in small portions of it onto hot oil and frying them until they turn crisp golden brown. Dahi Vada tastes best when served warm with chutneys or pickles!
It’s time to make a batch of Dahi Vada and enjoy the deliciousness that is Indian cuisine. With a little preparation in advance, you can have the perfect side dish when you make this recipe. Tag us on instagram if you made it! We love seeing pictures of your creations!