Dahi vada

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Dahi vada
Dahi Vadas (Dhai Bhalla).JPG
Dahi vada
TypeChaat
Place of originIndian subcontinent
Region or stateIndian subcontinent
Main ingredientsVada, dahi (yogurt)
VariationsRajasthani Dahi Bada, Delhi Dahi Bhalla, Odia dahi bara[citation needed]

Dahi Vada is a snack originating from the Indian subcontinent and popular throughout South Asia.[1] It is prepared by soaking vadas (fried flour balls) in thick dahi (yogurt).[2]

Names[edit]

Dahi Vada is also known as "dahi baray" Dani Wade in Marathi, ( دہی بڑے) in Urdu, "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]

Washed Urad lentils are soaked overnight and ground into a batter for the vada, then cooked in hot oil. The hot deep fried vadas are first put in water and then transferred to thick beaten yogurt. The vadas are soaked for a period of time before serving. Additions to the batter may include golden raisins. Vadas may be topped with coriander or mint leaves, chili powder, crushed black pepper, chaat masala, cumin, shredded coconut, green chilis, boondi, thinly sliced fresh ginger or pomegranate. 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 is often used as garnish. The batter can be made using chick pea flour too.

See also[edit]

References[edit]

  1. ^ "Soft, crisp vadas!".
  2. ^ Madhulika, Nisha (11 March 2015). "Express Recipes: How to make the perfect Dahi Vada". The Indian Express. Retrieved 3 May 2019.
  3. ^ "சோள தயிர் வடை /கார்ன் தஹி வடா".
  4. ^ K.T. Achaya (2003). The Story of Our Food. Universities Press. p. 85. ISBN 978-81-7371-293-7.