Dahi vada

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Dahi vada
Dahi Vadas (Dhai Bhalla).JPG
Dahi vada
Type Chaat
Place of origin India and Pakistan
Main ingredients Vada, yogurt
Variations Rajasthani Dahi Bada, Delhi Dahi Bhalla
Cookbook: Dahi vada  Media: Dahi vada

Dahi Vada is a popular snack in India.[1] It is prepared by soaking vadas (fried flour balls) in thick dahi (yogurt).[2]

Names[edit]

Dahi Vada is also known as dahi bhalla in Punjabi, thayir vadai in Tamil,[3] thairu vada in Malayalam, perugu vada in Telugu, mosaru vade in Kannada, dahi bara (ଦହି ବରା) in Odia and doi bora (দই বড়া) in Bengali.

History[edit]

A recipe for dahi wada (as kshiravata) is mentioned in Manasollasa, a 12th-century Sanskrit encyclopedia compiled by Someshvara III, who ruled from present-day Karnataka.[4]

Preparation[edit]

The hot deep fried vadas are first put in water and then transferred to thick beaten yogurt. For best results, the vadas are soaked for at least a couple of hours before serving. To add more flavor, they may be topped with coriander or mint leaves, chili powder, crushed black pepper, chaat masala, cumin, shredded coconut, green chilis, or boondi. Sweeter curd is preferred in some places in India, especially in Maharashtra and Gujarat, although the garnishing remains the same. A combination of coriander and tamarind chutneys are often used as garnishments in addition to those mentioned above.

See also[edit]

References[edit]