Why this recipe works
The trick that redeems dahi vada is the water soak. The urad-dal dumplings are fried, but then soaked in water, which they drink up as they soften, squeezing much of the oil back out. Sitting in yogurt, they become a dish that is genuinely protein-rich, from both the dal and the curd, and probiotic too.
Ingredients
Method
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1
Grind soaked urad dal to a fluffy batter, beating in air.
Why beat air in: a well-aerated batter fries into light, spongy vadas that soak up water and yogurt, dense batter stays heavy.
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2
Fry small vadas until golden.
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3
Soak the fried vadas in water, then gently squeeze.
Why soak in water: the vadas absorb water and release much of their frying oil, leaving them soft and far lighter than a straight fried snack.
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4
Top with whisked yogurt, roasted cumin, chaat masala and chutneys.
An honest word
Dahi vada is one of the gentler fried snacks: the water soak removes a lot of the oil, and the yogurt and dal make it genuinely protein-rich and probiotic. The things to watch are the sweet tamarind chutney and salt, easy to go heavy on, so keep the chutney light. As chaats go, it is one of the better choices.