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|Place of origin||India|
|Region or state||Indian subcontinent|
|Main ingredients||Vada, dahi (yogurt)|
|Variations||Rajasthani Dahi Bada, Delhi Dahi Bhalla, Odia dahi bara|
Dahi vada is also known as "dahi vade" (दही वडे) in Marathi, dahi vada (दही वड़ा) in Hindi, "dahi bhalla" in Punjabi, thayir vadai in Tamil, 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. It is referred as dahi bade (دہی بڑے) in Urdu.
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.
- "Soft, crisp vadas!".
- Madhulika, Nisha (11 March 2015). "Express Recipes: How to make the perfect Dahi Vada". The Indian Express. Retrieved 3 May 2019.
- "Dahi Vada Recipe In Hindi North Indian Style". People Hawker.
- "சோள தயிர் வடை /கார்ன் தஹி வடா".
- K.T. Achaya (2003). The Story of Our Food. Universities Press. p. 85. ISBN 978-81-7371-293-7.
- "Dahi Vada Recipe: How to Make Dahi Vada". recipes.timesofindia.com. Retrieved 27 April 2020.
- "The story of Dahi Bhalla and how to make it at home". The Times of India. 9 March 2020. Retrieved 27 April 2020.
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