Moong Dal Dahi Vada Recipe | Healthy & Protein-Rich Indian Snack

Moong Dal Dahi Vada



📝 Ingredients:

  • 🌾 Moong Dal – 3/4 cup

  • 🥣 Yogurt (Curd) – 3 cups

  • 🧂 Salt – 1.5 tsp

  • 🍬 Sugar – 2 tsp

  • 🌿 Roasted Cumin Powder – 1 tsp

  • 🌶️ Red Chili Powder – 1/2 tsp

  • 🍯 Tamarind Chutney – 1/4 cup

  • 🌱 Green Chutney – 2 tbsp

  • 🍃 Coriander Leaves (chopped) – 1 tbsp

  • 🛢️ Oil – for frying vadas

👩‍🍳 Method to Make Moong Dal Dahi Vada

🔹 Step 1: Prep the Moong Dal

  1. Clean and wash moong dal 3–4 times.

  2. Soak the dal in enough water for 4 hours.

🔹 Step 2: Make the Batter

  1. Drain the soaked dal and add it to a blender with 1–2 ice cubes (this helps keep the batter fluffy).

  2. Grind into a smooth, thick paste without adding water (or very minimal if needed).

  3. Transfer the dal paste to a bowl and whisk it thoroughly for a few minutes until the batter becomes light and airy. You can test it by dropping a bit of batter in water—if it floats, it’s ready.

🔹 Step 3: Fry the Vadas

  1. Heat oil in a kadhai on medium heat.

  2. Wet your hands or use a spoon to drop 1 tbsp of batter into the oil.

  3. Fry 5–6 vadas at a time until they are golden brown and crispy on all sides.

  4. Remove the fried vadas onto a paper towel-lined plate.

  5. Repeat the process with the remaining batter.

🔹 Step 4: Soak the Vadas

  1. In a bowl of warm water, add 1 tsp salt and mix.

  2. Soak the fried vadas in this water for about 15 minutes.

  3. Once they become soft, gently press each vada between your palms to remove excess water. Set aside.

🔹 Step 5: Prepare the Yogurt

  1. In a large bowl, add 3 cups of yogurt, 1/2 tsp salt, and 2 tsp sugar. Whisk until smooth and creamy.

  2. If the yogurt is too thick, add a splash of milk to adjust consistency.

🔹 Step 6: Soak Vadas in Yogurt

  1. Add the squeezed vadas into the prepared yogurt. Make sure they are fully submerged.

  2. Let them soak for at least 1 hour in the fridge for best flavor and texture.

🔹 Step 7: Garnish & Serve

  1. At the time of serving, place the yogurt-soaked vadas in a serving dish.

  2. Sprinkle with roasted cumin powder, red chili powder, and a pinch of salt.

  3. Drizzle with tamarind chutney and green chutney.

  4. Garnish with fine sev, pomegranate seeds, or chopped coriander leaves for extra flavor and crunch.

🎉 Enjoy your soft, fluffy, and delicious Karwa Chauth special Moong Dal Dahi Vadas!

✅ Tips to Remember for Perfect Moong Dal Dahi Vadas

  • 🔄 Whisk in One Direction: Always whisk the moong dal batter in one direction only. This helps incorporate air, making the vadas light and fluffy after frying.

  • 🌡️ Fry on Medium Heat: Deep-fry the vadas on medium heat. High heat will brown them too fast on the outside while leaving the inside undercooked.

  • 🥛 Adjust Yogurt Consistency: Only add water or milk to the yogurt if it's too thick. The dahi should be smooth and pourable, but not watery.

  • 🍒 Optional Garnish: Sprinkle pomegranate seeds or fine sev before serving to add color, crunch, and a burst of flavor.

  • ❄️ Make-Ahead Tip: You can fry the vadas in advance and store them:

    • In the fridge for 2–3 days

    • In the freezer for up to a month
      When ready to serve, soak them in hot water until soft, then proceed with soaking in yogurt and garnishing as usual.

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