Dahi Vada Recipe: With the colours and fervour of Holi, why not make these soft and delicious Dahi Vadas at home this time? They are not only delicious to eat  but are also easy to digest. On the occasion of Holi, when there is an abundance of sweets and fried dishes everywhere, these light Dahi Vadas are a great option.

Crispy on the outside and soft on the inside, these Dahi Vadas are a delight to serve with sweet and green chutney. These spongy videos are made from urad dal and are straightforward to make at home. So this Holi, enjoy these delicious Dahi Vadas with your family and friends!

Ingredients to make Dahi Vada:

One bowl urad dal

Half a teaspoon of cumin seeds

Half a teaspoon of black pepper

Half teaspoon ginger (grated)

Half a teaspoon of black salt

A pinch of baking soda

Oil for frying

Salt to taste

Curd

Sugar

Green chutney (coriander and mint)

Sweet chutney (tamarind)

Method to make Dahi Vada:

Soaking dal: First, soak urad dal in water for 5-6 hours. This will make the vadas very spongy.

Preparing the batter: Remove the soaked dal from the water and grind it finely in a mixer. Take out this batter in a large vessel and beat it well with a spoon. K:iThe the batter has to be beafor minutesute, so that it becomes light and fluffy.

Add spices: Addcumin seeds, black pepper, ginger, black salt, and salt to the batter and mix well. Finally, add a pinch of baking soda.

Frying the vadas: Heat oil in a pan. Wet your hands, make small balls from the batter, drop them in hot oil, and fry till golden brown. Drain the fried vadas on tissue paper.

Preparing curd: Add 2 tbsp of sugar to a vessel and whisk it well.

Dipping the vadas in curd: Dip the fried vadas in the beaten curd and leave it for 15-20 minutes. This will allow the vadas to absorb the curd well and soften them.

Serving: Cover the curd vadas on a plate and top them with green and sweet chutney. You can also sprinkle some red chilli powder and roasted cumin seeds.

Fact-check:

Urad dal is rich in protein and is easy to digest.

Curd contains probiotics, which are suitable for digestion.

Adding baking soda makes the vada soft and spongy.