Photograph of the finished Dahi vada

India · Bánh đậu chiên ngâm sữa chua

Dahi vada

50 min Hands-on time + 5 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Hulled urad beans Hulled urad beans 1.4 lb
  • Photograph of Unsweetened yogurt Unsweetened yogurt 3.1 lb
  • Photograph of Sour tamarind Sour tamarind 6.3 oz
  • Photograph of Chaat masala powder Chaat masala powder 1.1 oz
  • Photograph of Red chilli powder Red chilli powder 1.1 oz
  • Photograph of Cumin seeds Cumin seeds 0.7 oz
  • Photograph of Oil Oil 6 ¾ cups
  • Photograph of Herbs Herbs 3.5 oz
  • Photograph of Palm sugar Palm sugar 4.2 oz
  • Photograph of Fried chickpea flour noodles (sev) Fried chickpea flour noodles (sev) 5.6 oz

Method

  1. 1 Soak the urad beans for 5 hours, then blend them with very little water.
  2. 2 Beat the dough for 10 minutes until it becomes fluffy and floats when dropped into water.
  3. 3 Test by dropping a pellet into water; if it floats, the powder is fluffy enough.
  4. 4 Fry the dough balls at 170 degrees for 4 minutes, then immediately soak them in warm water for 10 minutes.
  5. 5 Soaking in warm water is a mandatory step; if the cake isn't soaked, it will be hard and won't absorb the yogurt.
  6. 6 Gently squeeze out the excess water, then place in the diluted yogurt, drizzle with tamarind juice, and sprinkle with chaat masala and sev.

With an appliance

  • Air fryer 45 min

    Replace step 4: spray oil evenly, then steam in a hot air pot at 190 degrees for 12 minutes, while still soaking in warm water.

Start cooking