A chilled bowl of Sweet Dahi Vada is so refreshing in the hot summer months. It can be enjoyed as a part of the meal or as a dessert. The thought of Dahi Vada transports you into a cool zone and I’m sure everyone who has tasted it, remembers the lingering aftertaste of this delicious chilled chaat.
Today’s recipe is the delectable and absolutely lip-smacking soft, melt- in- the –mouth Sweet Dahi Vada which stimulates the senses and whets your appetite for more! Simple and plain… age no bar!! Dahi Vada can be enjoyed and relished the way you like it spicy, tangy, sweet, savory. It pleases every palate… just let the Sweet, Sweet Dahi Vada rule & cool the senses…Let the pleasure of sweetness linger on… 😀
- 1 cup Urad Dal (Black Lentils without skin)
- ¼ cup split Moong Dal (without skin) (optional)
- 1 tsp. fresh Ginger (peeled & grated)
- A pinch Hing (Asafoetida)
- Salt to taste
- Vegetable Oil for deep frying
- Water as required
Pick, wash and soak urad dal and moong dal in sufficient water for about 4 hrs. or overnight.
Drain the lentils and grind them in a masala grinder to a fine, smooth and thick paste; using minimum water as possible.
Transfer the prepared paste to a sufficiently large bowl and beat this mixture continuously with a wooden spoon or with your hands for about 2-3 mins. until the mixture is light and fluffy.
Add salt to taste and mix well.
Keep ready a sufficiently large vessel/bowl with luke warm water.
Pour and heat sufficient oil in a heavy bottomed kadhai/wok on med. heat.
Keep a bowl of normal water besides you to wet your right palm each time you scoop the dough paste.
Grease your right palm & then dip it in water to just wet it.
Scoop a dollop of the urad-moong dal batter/paste and gently slip a ball of batter into the hot oil very carefully.
You may use a spoon if you like to drop round balls of dough paste.
Drop balls in small batches. Do not over crowd or they will stick together. There should be enough space for the dough balls to move.
Deep fry until golden brown on a med. flame.
Use a slotted spoon & keep turning the balls to fry them uniformly.
Drain the deep fried vadas completely & gently slide them in the reserved bowl of lukewarm water.
Repeat the process with the remaining dough paste.
Let the vadas soak completely and thoroughly in water.
Remove each soaked vada and squeeze gently and carefully to remove excess water making sure you retain the round shape. Place them in a bowl.
For the Sweet Dahi/Yoghurt/Curd Sauce :
- 3 cups fresh creamy Yoghurt/Curds (should not be sour)
- Sugar to taste
- Salt to taste
Garnishing suggestion as per taste: Preferably a light sprinkling/ or a dash of each/ or as per preferred combination.
- Red Chilli pwd.
- Roasted Jeera pwd. (Cumin)
- Pepper pwd.
- Kala Namak (Black Salt)
- Chaat Masala pwd.
Assembling the Dahi Vadas :
Whisk the dahi/yoghurt/curds till creamy and smooth.
If it is too thick, add some water; not too much. It should be of dropping saucy consistency.
Add enough sugar and mix to dissolve. Add salt to taste.
Pour a layer of sweet dahi/yoghurt/curds in a deep serving bowl.
Arrange the soft vadas over it and pour the remaining dahi over them.
Make sure you cover them completely.
Chill in the fridge until serving time.
Serve chilled with your favorite garnish.