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Rinse and soak urad dal (husked and split black lentils) for overnight. Then, drain it.
Add the soaked and drained urad dal in a blender or mixer grinder.
Add chopped green chilies, chopped ginger, cumin seeds, asafoetida and salt.
Blend to a smooth fluffy batter, adding water in batches. To know more, swipe up!
Take the batter in a bowl. Then, briskly and vigorously whip the batter for 2 to 3 minutes with a spoon, whisk or spatula. To know more, swipe up!
Add chopped raisins and roughly chopped cashews. This is optional.
Heat sufficient oil to 180 to 190 degrees C in a kadai or pan. To know how to check the oil temperature, swipe up!
Once the oil has reached the correct temperature, drop portions of the batter carefully with your fingers in medium hot oil. Fry the vada in batches. To know more, swipe up!
Once the bottom becomes light golden and crisp, turn the vadas or else they will break in the oil.
Flip again and for a couple of times more while frying. This ensures even cooking and the vadas will have uniform golden color all over.
Place the fried vadas on paper towels. To know more, swipe up!
Wait for 2 to 3 minutes and while vadas are still hot, add them in water (at room temperature) and soak for 12 to 15 minutes. To know more, swipe up!
Gently press each soaked vada between your palms to squeeze out the water.
Press all the soaked vadas this way and keep them aside.
Next, beat chilled curd (yogurt) till smooth. To know more, swipe up!
Arrange the prepared vadas in a large serving bowl or tray.
Pour beaten curd evenly all over the vadas, covering them.
Drizzle spicy coriander chutney and sweet tamarind chutney on top.
Serve dahi vada right away or chilled. To know about other garnishes, swipe up!