Dahi vada

Dahi vada is a cherished dish throughout South Asia, originating from the Indian subcontinent. This delectable recipe features vadas—savory fried lentil balls—soaked in thick, creamy yogurt. Known by various names such as "dahi vade" "dahi bhalla" "thayir vadai" and "perugu vada" this dish boasts a rich history, with references dating back to the 12th century in the Sanskrit encyclopedia, Manasollasa.

Preparing dahi vada begins with soaking urad dal (lentils), which are then ground into a smooth batter and deep-fried to a golden perfection. Once fried, the vadas are soaked in water to soften them before being transferred to a bowl of beaten yogurt. To enhance the flavor, one can add golden raisins, fresh coriander leaves, chili powder, and chaat masala. Depending on regional preferences, some may opt for a sweeter yogurt, while others garnish the dish with tangy coriander and tamarind chutneys. In some variations, chickpea flour (besan) is used to make the vada batter, adding a unique twist.