Dahi Vada (Mosaru Vada)


Note : We will be reposting some of the old recipes back as and when we prepare them. This is to ensure we have better pictures for the post and also, we can rectify errors, if any, in the post. I am starting with one of our favorite dishes 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 we always make the spicy version.

When my children were small, I used to regularly prepare this for evening snacks. I would make the vadas at about 12 in the noon and soak them in yogurt mixture so that they would be ready by the time kids reached home. After a long time, I made these last week here.

Ingredients:
1 cup urad dal
1/2 cup yellow moong dal
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 dals in water for around 2-3 hrs. Grind them to a very smooth paste by adding very little water(we use our ultra wet grinder). Mix a little salt(do not add much salt as these soak salt from yogurt).
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 deep fry. Take a ping-pong sized ball of batter. Deep fry these vadas in hot oil.
Drain oil and when they are stilll hot, put them in water.
Take out the vada on left palm and press right palm 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)

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 should be atleast 3-4 hrs.
3) Make sure the batter is as soft as possible, it is hard to achieve this in mixer or blender. So if you have wet grinder, make the batter in it.
4) Moong dal makes the vadas slightly hard. So if you cannot make a smooth batter, reduce the quantity of moong dal or completely leave it out.

Pictorial:

29 Comments for “Dahi Vada (Mosaru Vada)”

Aruna Pai

says:

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.

says:

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 🙂

pelicano

says:

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! 🙂

says:

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.

Lata Baliga

says:

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.

Shilpa

says:

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.

Lata Baliga

says:

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.

harekrishnaji

says:

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

suesh

says:

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

pushpavalli rao

says:

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.

Anupama

says:

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 .

says:

I usually drizzle some mint chutney, sweet dates- tamarind chutney and cumin powder on the dahi vadas. I have always made them with urad dal. Will try adding some moong dal next time I make it.
Like the kannada name of the dish….that makes this dish even more interesting :-).

Thanks

says:

Hi Pacchi.. It must be very nice to be around and cook for your daughter again! 🙂 Nice to see your posts. Hope you all had fun eating the dahi vadas!

Lakshmi

says:

Mosaru Vade for me anyday anytime..my favorite since childhood. thanks for the recipe. will try this sometime.

Bina Shanbhag

says:

IF YOU ARE DIETING, YOU MAY USE CHILKE WALI MUNG DAL (MUNGDAL WITH ITS SKIN ON THE GREEN MUNGDAL). SOAK IT FOR AN HOUR OR TWO, GRIND TO A SMOOTH PASTE WITHOUT USING WATER / LESS WATER. STEAM THE BATTER AS YOU’D DO WITH THE IDLIS, AFTER COOLING KEEP THE CURDS READY AS MENTIONED ABOVE. CUT THE STEAMED COOKED MUNGDAL IDLIS,WHEN COOL TO REQUIRED SIZES, POUR THE PREPARED CURDS OVER THE COOLED AND CUT MUNGDAL IDLIS PLACED ON THE SERVING PLATE,AND SERVE IMMEDIATELY. YOU HAVE HEALTHY AND NUTRITIOUS NON OILY DAHI VADAS READY TO ENJOY. NO HASSLES OF FRYING…! THEY ARE INDEED DELICIOUS..!

vani sudarshan

says:

hi shilpa,

awesome recepi:) i tried this recepi. it cam outreally well and everyone in my family enjoyed a lot. pls do post us more recepies as and when possible. i am a daily visitor for your website. great website:)

Achilles

says:

Awesome…deilicous and tasty! Differ form the eatables outside! Thanks a lot…Keep on the recipies to come in so that my Mom make them for me to eat such tasty delicacy’s 😛 🙂

says:

Hi shilpa,
When I did dahi vada my vadas came harder and I forgot to soak in water for few hours and when I kept vada in hot water it doesn’t became soft and it remains harder.is there any tip to make dahi vada soft.plz send me immediately .

says:

You just soak in water for couple of minutes not for hour and then soak in yogurt(curd). I guess the batter was not ground very soft which makes hard vadas. Try grinding it as smooth as possible next time

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