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Top shot of dahi vada submerged in yoghurt mix, and tempering. It is plated in a black bowl.

Vegan Odia Dahi Vada

Recipe for Dahi Vada or Dahi Bara - deep-fried lentil fritters that are dunked in creamy soy yoghurt mix, with different kinds of sweet and spicy toppings. Popular street food in Odisha.
5 from 1 vote
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Prep Time 4 hours
Cook Time 20 minutes
Course Breakfast, Snack
Cuisine East Indian, Indian
Servings 4 people
Calories 675 kcal

Ingredients
  

For Vada

  • 200 gram Urad dal (Whole) soaked
  • 2 tbsp Rava sooji
  • 1 tsp salt
  • Oil to deep fry the Vada

Water to soak the Vadas

  • 2 cups water
  • 1 tsp Hing
  • 1 tsp salt

For the yoghurt Mixture

  • 2 cups soy yoghurt
  • 1 knob ginger grated
  • 1 tsp Hing
  • Salt to taste

Tempering

  • 1 tsp Neutral oil
  • 1 tsp mustard seed
  • 1 tsp ground cumin
  • 1 teaspoon Urad dal Split
  • 2 Dry red chillies
  • 1 green chilli Split lengthwise
  • 10 - 15 curry leaves

Toppings

  • 1/2 tsp red chilli powder
  • 1/2 tsp chaat masala
  • Red onion finely chopped
  • Coriander/Cilantro finely chopped

Instructions
 

For Vada

  • Rinse and soak the urad daal in enough water for upto 4-5 hours.
  • Grind the urad daal into a thick paste. Avoid adding too much water and keep it on the thicker end.
  • Add Salt and Rava, mix well and set aside.
  • Shape the batter into donut shape using your palms and finger. Dip your hands in water to help the batter from sticking to your hand.
  • Heat enough oil to deep fry, close to 170C, and drop the Vadas one by one. Do not overcrowd the pan and make sure they don't stick to each other.
  • Once all the Vadas have turned golden brown on both sides, remove and set aside to let the oil drain out.
  • Soak the Vadas in Hing and salt spiced water for 2-3 minutes or until they have soaked up the water. Do not oversoak, we want the vadas to be soft, not soggy.
  • Remove each vada one by one, while squeezing out the water, without ruining the shape. Set aside.

Tempering

  • In a tempering pan, heat oil and add cumin seeds, mustard seeds, curry leaves, urad daal, dry red chillies, and green chillies.
  • Once they turn fragrant and start chasing colour, turn off the heat and let it cool.

Yoghurt Mix

  • In a bowl add soy yoghurt, water, grated ginger, hing and salt to taste. Mix well until the texture looks syrupy.
  • Add the tempering on top of the yoghurt and mix well.
  • Drop the squeeze Vadas in it one by one. Leave it in for some time before serving. Serve with a side of Aloo dum and toppings mentioned here.

Notes

Note: If your yoghurt isn't sour/tangy enough, add a tbsp of lemon juice to it!

Nutrition

Serving: 4 servesCalories: 675kcalCarbohydrates: 34.8gProtein: 10gFat: 57.4gSaturated Fat: 2.2gSodium: 603mgPotassium: 87mgFiber: 6.2gSugar: 6gCalcium: 237mgIron: 3mg
Keyword Dahi Bara, Dahi Bhalla, Dahi Vada
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