Soft & Melt-in-Your-Mouth Dahi Vada

Step 1: Make the Vada Batter

1. Wash the urad dal thoroughly and soak it in water for 4 to 5 hours. Drain the water completely.
2. Transfer the soaked dal to a grinder jar with just 2–3 tablespoons of water. Grind it into a smooth, thick paste.
3. Pour the batter into a large bowl. Add chopped green chili, grated ginger, hing, and salt.
4. The secret step: Whip the batter vigorously with your hands or a whisk in one direction for 4 to 5 minutes. This traps air inside and makes the batter light, fluffy, and white—giving you soft vadas!

Step 2: Fry the Vadas

1. Heat oil in a deep pan over medium flame.
2. Wet your hands with a little water, scoop a small portion of the batter, and gently drop small balls into the hot oil.
3. Fry on low-to-medium heat, turning them occasionally, until they turn golden and crisp on the outside.
4. Remove the vadas with a slotted spoon and drain them on a paper towel.

Step 3: Soak for Softness

1. In a wide bowl, prepare warm water mixed with a pinch of salt and hing.
2. Drop the fried vadas directly into the warm water and let them soak for 15 to 20 minutes.
3. Gently squeeze each vada between your palms to press out the excess water without breaking them. Place them on a serving platter.

Step 4: Prepare Sweet Yogurt & Assemble

1. In a bowl, whisk the plain chilled yogurt with powdered sugar until completely smooth and creamy.
2. Pour a generous amount of sweet whisked yogurt over the soaked vadas, making sure they are fully covered.
3. Drizzle sweet tamarind chutney and spicy green chutney over the top.
4. Generously sprinkle Farm Spices Dahi Vada Masala over the entire dish.
5. Garnish with chopped fresh coriander and pomegranate seeds. Serve chilled!

Quick Pro Tip:

To test if your vada batter is airy enough before frying, drop a tiny pinch of batter into a cup of water. If it floats right up to the top, your batter is perfectly light and ready!