Soft, fluffy, and soaked in creamy yogurt—Dahi Vada is the ultimate comfort food that never fails to impress. But getting that perfect texture and balanced flavour isn’t always easy. Whether your vadas turn out too hard, or your curd lacks that delicious tang, a few simple tweaks can make all the difference.
Grind Lentils: While making Dahi Vada, grind the lentils into a smooth paste. After grinding, stir and fold it with your hands to incorporate air into it. (Image: AI-Generated)
Aerate: Whisk the batter to make it airy. This will result in spongy vadas. Perform the float test, if it sinks, keep whishing until its floats. (Image: AI-Generated)
Frying: Heat oil on a medium flame and drop a small amount of batter into it. If it sizzles, the oil is at the right temperature for frying. (Image: AI-Generated)
Quality Lentils: In order to make soft vadas, use the highest-quality moong and urad dal. You must soak the lentils for about 6-8 hours before grinding. (Image: AI-Generated)
Soak Water: After frying the vadas, transfer them immediately into warm water. This prevents the crisp texture from developing on the surface. (Image: AI-Generated)
Drain Water: After soaking, gently squeeze the excess water. Vadas will look flat and you can store these in refrigerator in an airtight container. (Image: AI-Generated)
Chilled Curd: When making dahi vada, use chilled curd. Whisk it and pour over vadas and top it with chutneys, onions, sev, and coriander leaves. (Image: AI-Generated)
Follow these steps, and enjoy perfect Dahi Vada at home. (Image: AI-Generated)
