Cherry & Dennis Helper Habitat

Indian Dahi Vada

印度乳酪扁豆丸

Indian Dahi Vada — finished dish

Total time: 315 min
Difficulty: Medium
Servings: 6 servings

Recipe overview

Fried urad dal balls soaked soft and dressed with yogurt and tamarind.

01

Ingredients

Main ingredients

200 g split skinned urad dal
500 g plain unsweetened yogurt
40 g ready-to-eat tamarind chutney
50 ml water (Batter seasoning)
0.5 tsp salt (Batter seasoning)

Yogurt seasoning

1 tsp sugar
0.5 tsp ground cumin
0.25 tsp chilli powder

Soaking water

2 L water

Frying oil

700 ml cooking oil

Indian Dahi Vada — ingredients

02

Tools

mixing bowl
measuring spoons
measuring jug
lidded pot
sieve
blender
food thermometer
serving plate
kitchen knife
cutting board
two dry tablespoons
slotted spoon

Indian Dahi Vada — tools

03

Steps

Indian Dahi Vada — Rinse urad dal and soak refrigerated in one litre water four hours

Step 1

Rinse urad dal and soak refrigerated in one litre water four hours

Rinse urad dal and soak refrigerated in one litre water four hours.

Indian Dahi Vada — Drain beans and place in blender

Step 2

Drain beans and place in blender

Drain beans and place in blender.

Indian Dahi Vada — Blend thick and smooth with up to 50 ml water added gradually

Step 3

Blend thick and smooth with up to 50 ml water added gradually

Blend thick and smooth with up to 50 ml water added gradually.

Indian Dahi Vada — Add salt and beat with spoon three minutes to lighten

Step 4

Add salt and beat with spoon three minutes to lighten

Add salt and beat with spoon three minutes to lighten.

Indian Dahi Vada — Fill deep pan no more than halfway with oil; heat to 170°C

Step 5

Fill deep pan no more than halfway with oil; heat to 170°C

Fill deep pan no more than halfway with oil; heat to 170°C.

Indian Dahi Vada — Use two dry spoons to lower small portions; fry in batches

Step 6

Use two dry spoons to lower small portions; fry in batches

Use two dry spoons to lower small portions; fry in batches.

Indian Dahi Vada — Fry five to seven minutes, turning until golden

Step 7

Fry five to seven minutes, turning until golden

Fry five to seven minutes, turning until golden.

Indian Dahi Vada — Open one to confirm no raw batter remains, then drain

Step 8

Open one to confirm no raw batter remains, then drain

Open one to confirm no raw batter remains, then drain.

Indian Dahi Vada — Soak balls in one litre warm drinking water twenty minutes

Step 9

Soak balls in one litre warm drinking water twenty minutes

Soak balls in one litre warm drinking water twenty minutes.

Indian Dahi Vada — Press out water gently and plate without crushing

Step 10

Press out water gently and plate without crushing

Press out water gently and plate without crushing.

Indian Dahi Vada — Mix yogurt with sugar and cumin and pour over balls

Step 11

Mix yogurt with sugar and cumin and pour over balls

Mix yogurt with sugar and cumin and pour over balls.

Indian Dahi Vada — Add tamarind and chilli; serve immediately or refrigerate

Step 12

Add tamarind and chilli; serve immediately or refrigerate

Add tamarind and chilli; serve immediately or refrigerate.

Common mistakes

Thin batter falls apart; soaking cannot fix raw centres.

Tips

Soften fried balls before cold yogurt; not a hot curry. Contains milk; keep water and wet utensils away from oil.