🥣 Dahi vada

Name: Dahi vada
Total time: 60 min
Yield: 4
Cuisine: India
Ingredients: 200 g urad dal (split black lentils), soaked for 4 hours; Vegetable oil for deep-frying; 500 g plain yogurt, whisked; 4 tbsp tamarind chutney; 1 tsp roasted ground cumin; 1/2 tsp chili powder; A handful of cilantro, chopped; Salt and a pinch of sugar

Origin: India

270kcal

per serving · 200 g

135kcal

per 100 g

12 gProtein6 g / 100 g

10 gFat5 g / 100 g

32 gCarbs16 g / 100 g

Dahi vada are soft lentil fritters soaked in water, then drowned in chilled, lightly salted yogurt and topped with sweet-sour tamarind chutney, roasted cumin, chili powder and fresh cilantro. The fritters turn spongy and melt in the mouth, balancing the cool, tangy yogurt. They are a popular street snack and a festive dish, served cold.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

✓

Gluten-freeno wheat, barley or rye in a typical recipe

Not veganbecause of: yogurt

Contains dairybecause of: yogurt

Not keto16 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Milk

What it is made of

lentil frittersyogurttamarindcuminchili peppercilantro

Recipe

4 servings60 min

Ingredients

200 g urad dal (split black lentils), soaked for 4 hours
Vegetable oil for deep-frying
500 g plain yogurt, whisked
4 tbsp tamarind chutney
1 tsp roasted ground cumin
1/2 tsp chili powder
A handful of cilantro, chopped
Salt and a pinch of sugar

Method

Drain the lentils and grind them with a little water into a thick, fluffy batter; season with salt.
Drop spoonfuls of batter into hot oil and fry for 3–4 minutes until golden.
Soak the fritters in warm salted water for 15 minutes, then gently squeeze out the water.
Whisk the yogurt with salt and a pinch of sugar and pour over the fritters arranged in a dish.
Chill, then top with tamarind chutney, cumin, chili powder and cilantro before serving.

How to make it lighter

Squeezing the fritters after soaking removes some of the frying oil.
Use low-fat yogurt for the topping.
Go easy on the tamarind chutney, which is sweetened with sugar.

History

Lentil fritters in curd are an old dish of the Indian subcontinent, and versions are often linked to descriptions in medieval Indian texts. Today dahi vada, also called dahi bhalla in the north, is eaten across India and Pakistan, especially at festivals such as Holi and during Ramadan iftars.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →