How to Make Curd Vada (Dahi Vada/Thair Vada)
Excellent Anytime Snack
Curd vada, known as dahi vada or thair vada in Northern India, are savory white lentil dumplings that are immersed in a creamy, flavorful, and thick curd. Eating this soft, spongy dish is a delightful experience! It makes a great party appetizer or side dish with lunch or dinner. Enjoy!
Cook Time
Prep time: 10 min
Cook time: 20 min
Ready in: 30 min
Yields: 14 dahi vadas
Ingredients
- 1 heaped cup white lentils (urad dal), soaked in water for 6 hours or overnight
- 1 tablespoon split chickpea (gram dal), soaked with white lentils
- 3 teaspoons ginger, finely chopped
- 2 teaspoons green chilies, less hot variety, finely chopped
- 1 1/2 tablespoons hot oil, for the batter
- 2 pinches hing (asafetida powder)
- 1/4 teaspoon salt, or to taste
- 3 heaped cups thick curd or yogurt, beaten
- 1/4 teaspoon salt, for the curd
- 3/4 teaspoon red chili powder, for garnish
- 1 tablespoon coriander leaves, finely chopped, for garnish
- Sev or mixture (crunchy noodles), for garnish
- Oil, for deep-frying
Instructions
- Wash the white lentils and dehusked split chickpeas. Soak them in water for 6 hours or overnight.
- Strain them. Put them into a mixer or blender. Add hing powder and salt. Grind while adding a very small amount of water to get a thick and smooth paste. Transfer it to a bowl.
- Beat the paste with a spoon to aerate. The batter should become light.
- Add the finely chopped green chilies, ginger, and hot oil. Mix well. Adding the hot oil will help to make soft and spongy fritters.
- Heat the oil for deep-frying. Keep some lukewarm water in a container ready nearby. Take lemon-sized batter portions in your fingers and drop them into the medium hot oil. Make 4–5 such fritters in a batch.
- Fry them until they become light golden brown and crispy. Once done, take them out and drop them into the lukewarm water.
- Let them soak for 10–12 minutes. Next, hold each of them between your palms and gently press to remove the excess water and oil. Set aside.
- Beat the curd with a spoon to make it smooth. Don't use an electric blender. This may damage the texture of the curd. Add some salt to the curd. Mix well.
- Arrange the vadas on a deep serving plate. Pour a ladle full of curd on each vada. Add some curd around the vada, as well.
- Sprinkle the red chili powder, finely chopped coriander leaves, and some tidbits like sev or mixture on top.
- Repeat the same process for making all the vadas.
- Serve hot or cold. Enjoy!
Photo Guide
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Nutritional Information
| Nutrition Facts | |
|---|---|
| Serving size: 1 | |
| Calories | 190 |
| Calories from Fat | 54 |
| % Daily Value * | |
| Fat 6 g | 9% |
| Saturated fat 1 g | 5% |
| Carbohydrates 22 g | 7% |
| Sugar 0 g | |
| Fiber 3 g | 12% |
| Protein 5 g | 10% |
| Cholesterol 1 mg | |
| Sodium 32 mg | 1% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
© 2017 ShailaSheshadri
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