Ingredients to make around 12 vadas:
- 1 cup black gram soaked overnight
- 2 green chillies--finely chopped
- 1 inch ginger - finely chopped
- 12-18 pieces black pepper--coarsely ground
- 1 pinch asafoetida (Hing)
- Finely chopped coriander leaves
- 4 sprigs curry leaves—destalked and finely chopped
- Gingelly oil—for deep frying
- 2½ cups milk
- 2 cups mildly salted curd
- salt to taste
- ¼ tsp red chilli powder
- ¼ cup grated carrot
- 6 sprigs coriander—chopped
- • Black mustard seeds
Dahi Vada is an ancient dish. The earliest recipe of the beloved Dahi Vada is mentioned in the Manasollasa–a Sanskrit encyclopaedia that dates the 12th-century!
Dahi Vada is basically bagel-shaped fritters made from seasoned black gram battersoaked in thick curds and garnished with tempered mustard seeds, grated carrots, and other herbs and condiments.
While dahi vada involves deep-frying of the vada,the nutritional value of dahi vada remains immense due to the presence of lentils and curd. Lentils are rich in protein and curd is an excellent source of calcium, vitamin B-12, magnesium, potassium, vitamin B-2, and several other nutrients.
One serving of dahi vada comprises nearly 73 calories, 3.81 g fat, 2.48 g protein, and 7.17 g carbohydrates.
The garnish on dahi vadas(grated carrot, chopped coriander, and tempered mustard seeds) not only adds to taste and nutritional value, but also lends the dish an otherworldly look! No wonder this little snack leaves people asking for more!
Howto make Dahi Vada
Did you know that the Dahi Vada is extremely popular in western and northern India? It is called Dahi Bhalla in Punjabi, Doi Bora in Bengali, Dahi Bara in Odisha, and DahiBaray in Urdu. Some places in India, include Gujarat and Maharashtra use sweet yoghurt to prepareDahi Vada. On the eve of Holi, people relish DahiVadas after playing with colours.