|Place of origin||India|
|Region or state||Indian subcontinent|
|Main ingredients||Vada, dahi (yogurt)|
|Variations||Rajasthani Dahi Bada, Delhi Dahi Bhalla, Odia dahi bara|
Dahi vada is also known as "dahi vade" (दही वडे) in Marathi, dahi vada (दही वड़ा) in Hindi, "dahi bhalla" in Punjabi, thayir vadai in Tamil, thairu vada in Malayalam, perugu vada in Telugu, mosaru vade in Kannada, dahi bara (ଦହି ବରା) in Odia and doi bora (দই বড়া) in Bengali. It is referred as dahi bade (دہی بڑے) in Urdu.
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. Descriptions of dahi vada also appear in literature from 500 B.C. It is also believed that 18th century Mughals prepared this dish.
Washed urad lentils are soaked overnight and ground into a batter for the vada, then cooked in hot oil. The hot deep-fried vadas are first put in water and then transferred to thick beaten yogurt. The vadas are soaked for a period of time before serving. Additions to the batter may include golden raisins. Vadas may be topped with coriander or mint leaves, chili powder, crushed black pepper, chaat masala, cumin, shredded coconut, green chilis, boondi, thinly sliced fresh ginger or pomegranate. 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 is often used as garnish. The batter can be made using chick pea flour too.
- "Soft, crisp vadas!".
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