Dahi vada
|
Dahi vada | |
| Type | Chaat |
|---|---|
| Place of origin | India and Pakistan |
| Main ingredients | Vada, yogurt |
| Variations | Rajasthani Dahi Bada, Delhi Dahi Bhalla |
 Cookbook: Dahi vada  Media: Dahi vada | |
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Dahi Vada is a popular snack in India.[1] It is prepared by soaking vadas (fried flour balls) in thick dahi (yogurt).[2]
Names
Dahi Vada is also known as dahi bhalla in Punjabi, thayir vadai in Tamil,[3] thairu vada in Malayalam, perugu vada in Telugu, mosaru vade in Kannada, dahi bara (ଦହି ବରା) in Odia and doi bora (দই বরা) in Bengali.
History
A recipe for dahi wada (as kshiravata) is mentioned in Manasollasa, a 12th-century Sanskrit encyclopedia compiled by Someshvara III, who ruled from present-day Karnataka.[4]
Preparation
The hot deep fried vadas are first put in water and then transferred to thick beaten yogurt. For best results, the vadas are soaked for at least a couple of hours before serving. To add more flavor, they may be topped with coriander or mint leaves, chili powder, crushed black pepper, chaat masala, cumin, shredded coconut, green chilis, or boondi. Sweeter curd is preferred in some places in India, especially in Maharashtra and Gujarat, although the garnishing remains the same. A combination of coriander and tamarind chutneys are often used as garnishments in addition to those mentioned above.
See also
References
- ↑ "Soft, crisp vadas!".
- ↑ "Express Recipes: How to make the perfect Dahi Vada".
- ↑ "சோள தயிர் வடை /கார்ன் தஹி வடா".
- ↑ K.T. Achaya (2003). The Story of Our Food. Universities Press. p. 85. ISBN 978-81-7371-293-7.
