Authentic Cuttack Dahi Vada Recipe: Soft Lentil Dumplings in Creamy Yogurt
8 hours 30 minutes
784 reads
About Authentic Cuttack Dahi Vada Recipe: Soft Lentil Dumplings in Creamy Yogurt
Experience the irresistible delight of Dahi Vada, a beloved Indian street food. These soft lentil dumplings, soaked in creamy yogurt and infused with aromatic spices, offer a perfect balance of textures and flavors. Originating in Odisha, particularly Cuttack, this recipe captures the city's unique sweet and savory twist.Cuttack's Dahi Vada is renowned for its exceptional taste, often enjoyed as a breakfast or evening snack. This recipe guides you through creating this culinary masterpiece, from preparing the perfectly fermented batter to achieving that signature crispy-on-the-outside, soft-on-the-inside texture. Prepare to be captivated!Get ready to impress your family and friends with this authentic Dahi Vada experience – a dish that’s as pleasing to the eye as it is to the palate. Each bite is a journey to the vibrant streets of Cuttack.
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Recipe Time & More
Prep8 hours
Cook30 minutes
Total8 hours 30 minutes
Ingredients
For the Lentil Dumplings (Vada)
- 1 cup Gram Lentils black, split, urad dal
- 1 inch Ginger finely chopped
- 2 Chili Pepper finely chopped, green
- 1/2 tsp Salt or to taste
- 1/4 tsp Baking Soda helps with fluffiness
- Oil Vegetable Oil for deep frying
For the Yogurt Sauce
For the Tadka (Tempering)
- 1 tsp Mustard Seeds black
- 2 tbsp Curry Leaves
For the Spice Powder
- 2 Chili Pepper dry, red
- 2 tsp Cumin Seeds
Instructions
Prepare the Lentil Batter
- Soak the urad dal for at least 3 hours, or preferably overnight. Drain and grind into a smooth, thick batter using very little water. Add a pinch of salt and 1/4 tsp baking soda. Let it ferment for 4-6 hours, or until slightly fluffy (fermentation time depends on the temperature and humidity).
Make the Yogurt Sauce
- In a bowl, whisk together the yogurt, grated ginger, chopped carrot (if using), sugar, black salt, and salt to taste. Set aside.
Prepare the Tadka
- Heat 1 tsp of oil in a small pan. Add mustard seeds and let them splutter. Add curry leaves and immediately remove from heat. Pour this tadka over the yogurt mixture.
Fry the Vadas
- Heat oil for deep frying in a kadai over medium heat. Using a spoon, carefully drop small portions of the fermented batter into the hot oil. Fry until golden brown, flipping halfway through. Remove and drain on paper towels.
Soak and Serve
- Gently press each vada between your palms to remove excess oil. Submerge them in plain water for 2-3 minutes. This helps soften them. Finally, place the vadas in the prepared yogurt sauce.
Make the Spice Powder
- Dry roast the red chilies and cumin seeds until fragrant. Cool completely and grind into a fine powder. Sprinkle this powder over the dahi vadas before serving. Garnish with chopped cilantro (optional).
Recipe Notes
Expert Tips for Perfect Dahi Vada
- Fermentation is key: The longer the batter ferments (within reason), the fluffier your vadas will be. Avoid over-fermenting, as this can result in a sour taste.
- Don't overcrowd the pan: Fry the vadas in batches to ensure even cooking and prevent them from sticking together.
- Adjust spices to your taste: Feel free to add more or less chili powder depending on your spice preference. You can also experiment with other spices like asafoetida (hing) or garam masala.
- Serve immediately: Dahi Vada is best enjoyed fresh. The longer it sits, the softer the vadas become.
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Recipe Nutrition
Calories: 9kcalCarbohydrates: 1gSodium: 285mgSugar: 1g
Sai Priya
Articles: 34
5 Comments
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Absolutely scrumptious! Thanks for the recipe.
What a delightful recipe! Thanks for sharing.
This is so tempting! Thank you.
Such a lovely dish! Thanks for sharing.
My all time favorite 😉 pic is quite tempting