Indori dahi vada
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Soft urad dal vadas in thick, lightly sweet curd, topped with spice powders and sometimes tossed high in the air as they are served.
Region: Madhya Pradesh (Indore)Occasion: Snack; festivals and family mealsTime: 40 min + soakingServes: 4Vegetarian
Ingredients
- 1 cup urad dal, soaked 4–5 hours
- ½ tsp grated ginger
- Salt to taste
- Oil for deep frying
- 3 cups thick curd, whisked
- 2 tbsp sugar
- 1 tsp roasted cumin powder
- ½ tsp red chilli powder
- ½ tsp black salt
- Sweet tamarind chutney
- Chopped coriander
Method
- Grind the soaked dal with very little water to a thick, smooth batter. Beat it well for a few minutes until light. Add ginger and salt.
- Drop small balls of batter into hot oil and fry on medium heat until golden.
- Soak the fried vadas in warm water for 15 minutes, then press each gently between your palms to squeeze out water.
- Whisk the curd with sugar and a pinch of salt.
- Arrange the vadas in a bowl, pour over the curd, and sprinkle with cumin, chilli powder and black salt.
- Add tamarind chutney and coriander and serve chilled.
History
Dahi vada is eaten across North India. In Indore, some old street vendors are famous for serving it with a flourish, tossing the vada into the air before catching it in the bowl.
Significance
It is a cooling snack in summer and a favourite on Holi and at family get-togethers.