Why are my vadas hard?

Under-whipped batter or over-frying. Aerate the batter well and fry on medium heat.

Can I make them ahead?

Fry and soak the vadas a day ahead; assemble with curd and chutneys before serving.

Dahi Vada

Name: Dahi Vada
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup Urad dal, soaked; 1 tbsp Ginger and green chilli; 2 cups Curd (yoghurt), whisked; 1 tsp Roasted cumin powder; 1 tsp Salt; 2 cups Anveshan Wood-Pressed Groundnut Oil

Soft urad-dal fritters fried in Anveshan Wood-Pressed Groundnut Oil, soaked till pillowy and topped with whisked curd and chutneys.

Time breakdown

Prep Time20 min

Cook Time20 min

Total Time40 min

Ingredients

Urad dal, soaked
Ginger and green chilli
Curd (yoghurt), whisked
Roasted cumin powder
Salt
💡 You can also use Mustard Oil / Sunflower Oil / Coconut Oil / Black Sesame Oil / Olive Oil as per your preference.

How to Make Dahi Vada

1
Grind the soaked urad dal with ginger and chilli to a fluffy batter; whip in a little water and salt.
2
Heat the Anveshan Groundnut Oil and fry spoonfuls of batter into golden vadas.
3
Soak the fried vadas in warm salted water for 15 minutes until soft, then gently squeeze.

Tips for the Best Dahi Vada

✓Whip the batter until fluffy — it makes the vadas soft and airy.
✓Soak in warm water so the vadas turn pillowy before adding curd.

Frequently Asked Questions

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