Dahi vada (Mosaru vada)
Dahi(Hindi) or Mosaru(Kannada) is yogurt. Dahi vadas are vadas soaked in tasty yogurt mixture. As any other Indian dish, this is also prepared in many different ways. I have tasted the sweetish version in many places. But my Aayi always prepares in a different way. I like this version very much.
When we were kids, Aayi used to prepare this for evening snacks. When we reached home from school, we would act like small hungry devils. She always had something special prepared for us.
Ingredients:
1 cup urad daal
1/2 cup yellow moong daal
Oil
1 and 1/2 cup yogurt(curd)
3-4 green chilies chopped finelly
1/4 tea spn cumin seeds
2-3 strands coriander leaves
Salt
Method:
Soak daals in water for around 2-3 hrs. Grind them by adding very little water. Mix salt.
Mix yogurt with around 1/2 cup water to make it watery. Mix well to remove all lumps. Heat a tea spn of oil and add cumin seeds. When they start popping, add this to the yogurt and mix well. Add green chilies and chopped coriander to this and mix well.
Heat oil to deepy fry. Take a ping-pong sized ball of batter and make a hole in the middle like vada (I could not make a whole because the batter became a bit watery). Deep fry these vadas in hot oil.
Drain oil and when they are stilll hot, put them in water.
Take out the vada on lift hand and press right hand on it to squeeze off all water from the vada.
Put these vadas into the yogurt mixture.
Leave it for atleast 4-5hrs so that the vadas soak yogurt very well.
Those who love spicy, can eat it topped with chutney powder.
Serves : 4-5
Preparation time : 25mins(excluding the soaking time)
PS: I used just 1/3rd moong daal instead of 1/2, because moong daal makes them slightly hard.
To get the soft vadas after soaking, keep in mind the foloowing two points
1) The yogurt mixture should not be too thick. It should be slightly thicker than buttermilk so that the vadas can soak the water.
2) The soaking time for the vadas might not be sufficient.
This is a different vada than the normal dahi vadas, guess due to seasoning and adding of moong. I make this at least once a month. I am going try this. It is not possible to grind with very less water, here in US. Thanks for a different recipe.
Hi Shilpa! If you could only see what I wrote tonight about moong dal vadas — of course mine were not nice fresh ones like you made. Now I have one idea what to do with the store-bought, and another great way to get in those dairy servings. Thank you
Yummy…I like all types dahi vadas from any where in India….yes they are everywhere.
dahi vadas look so yummy. Nice touch soaking in water… guess it makes the vadas more soft and absorbant. Will try this trick.
hey shilpa!
this is one of my favorite dishes:-) ….i have many different recipes for it, and make it oftentimes with leftover vadas that have lost their crispness….i have done this soaking in water and squeezing before….this removes some of the oil so it is less fattening and makes the vadas take in more yoghurt…. i like your seasoning for the yoghurt- simple and good for evening snacks….breakfast too!
Love dahi vadas. Never made them with moong dal though. I’ll try it out next time. I also like having a sprinkle of khatta-meetha chutney. Thanks for the recipe.
I see curry leaves and mustard seeds in the picture, but no mention in the recipe. Was it left out or am I wrong. Kindly let me know. Anyways, DH loved it.
Lata, Just because of my habit, I added mustard seeds and curry leaves while I made them last time. But in the original recipe, they are not there. So do not add them.
Hey Shilpa, appreciate your prompt reply. Please continue posting new recipes, I see a lot of other blogs have lost the fizz after a few months. New recipes at your site entices me in making wonderful cooking for my family.
Every friday evening , in the office canteen, Dahi Vada is on the list. Yesterday I only I eat so much. They add red dry chilli also.
It’s the taste, the curd with all the devine treatment that drives us crazy
hi shilpa
i have a few tips which u may find useful.
1. add salt to water(about 2tsps for 1 ltr)so tht the vadas dont taste bland as water removes salt from vadas
2.soak vadas in milk for a while .this is a useful tip if u r in a hot country whr the curd gets sours quickly. we here add curd just a hour b4 serving this way u wil not run out of curd also(meaning the vadas absorb curd and thr may nt be much surrounding it)
u r doing a great job here
keep it up
DEAR Shipa ,
I enjoy all your recipes.In u.s.a.I use the food processor to grind the dal for vadas.I dont use water, as what ever is left when you drain and fill the processor is enough.If you dampen your palm with water ,the dough does not stick and you will be able to make holes in the vada.I use buttermik to soak the vadas and I do not soak vadas in water either.
Dear Shilpa ,
Sorry for not checking and correcting the error in spelling your name.pushpa
Hi Shilpa,
Mosaru vada is looking delicious and will give it a try. I really like the way you present your recipe along with photos. But shilpa
i want to know the perfect recipe for “Uddina Vade”, b’cos it tried once or twice and the batter use to become watery and i was not able to make a hole in the centre.
I want the cripsy vade which we get in b’lore darshini’s .