Hyderabadi Dahi Vada

So here comes a yet another Hyderabadi recipe, which my mom makes very frequently. There are many ways to do dahi vada but these are my moms version of it, which we love to have it. This is very simple to make and it need no resting time.. you can have it once you make. These are soft and spongy. Not so spicy and buts great.Even though we fry in oil, we get rid of oil by soaking them in water....is that not oil free...hurray.
As i mentioned in my earlier post Hyderabadi Bagara Baingan that i would be sharing you a interesting fact about the my state. So for todays post its Golconda Fort. I am sharing you a very short description, google it for detail history.

courtesy ..... google search image....Golconda Fort...

Is that not beautiful. Golconda Fort was built first by Kakatiya kings in 13th century, it was mud fort and then it major developments were done by Qutub Shahi kings in 16th century. The fort is built on a granite hill which is 120 meters (400 feet) high. Fort has 8 gateways and 4 drawbridges with a number of darbar halls, temples, mosques, magazines, stables, well, gardens etc. inside. We can tell its a tiny city in itself. "Fateh Darwaza" from where we enter the fort is studded with giant iron spikes to prevent elephants from battering them down. We can see engineering marvels at Golkonda. A hand clap at a certain point below the dome at the entrance reverberates and can be heard clearly at the 'Bala Hisar' pavilion, the highest point almost a kilometer (91mtrs). The ventilation of the fort is absolutely fabulous having exotic designs. They were so intricately designed that cool breeze could reach the interiors of the fort, providing a respite from the heat of summer.Last but not least Golkonda Fort used to have a vault where once the famous Kohinoor and Hope diamonds were stored along with other diamonds.

OO that was lots of history, lets see the recipe now.

Level: Easy
Total time: 1 hr
Makes: 40 golf size vadas

1cup = 180ml


Urad Dal : 1 cup
Semolina: 1 cup
Baking soda: 1/2 teaspoon
Yogurt: 600gm - 1 kg
Cumin Powder: 1 teaspoon
Black Pepper (kali mirchi) powder to taste
Salt to taste
Oil for frying

Mustuard Seeds: 1 teaspoon
Cumin Seeds: 1 teaspoon
Oil: 2 tablespoon
Curry Leaves: 10 -12 
Red Chillies: 2 whole


Soak Urad Dal for 4 hours and then blend it to fine paste.
Soak semolina in water for 5 mins. Then mix it with Urad Dal paste.

Add water, salt and baking soda to the mixture and mix until well incorporated. The mixture should be thick and should fall like a lump.

Oil should be medium heat, and when we drop a small batter in to it oil, it should float quickly. Drop the batter in small golf size balls, in a batch of ten.

Once the balls/vadas turn yellow all the sides then remove on to the plate. Then do the same for the second batch and then add the first batch vadas to the second batch in oil, Fry till all the vadas turn golden brown. Repeat this until the batter is done.

Take the warm/hot vadas and dip it in cold water and keep it for a minute and then squeeze out the water from vadas keeping them between the palms and press hard but make sure not the shape out the vadas...

Buttermilk: Take 300gm of yogurt and beat until no lumps add water, salt, cumin powder, black pepper. Consistensy should be waters. Check salt and spice level.

Take the squeezed vadas and drop them in the buttermilk and let vadas sink in the vadas completley.

Tadka: In a pan add 2 tablespoon of oil, add mustuard seeds. Once mustard seeds splutter, add Red chilli, cumin seeds and curry leaf. Once it turn brown remove from heat.

Serving: Take rest 300gm of yougurt and beat until no lumps, then add salt,water and black pepper. Consistensy should be thick flowing. While serving keep the soaked vadas at the bottom and then pour yogurt and Add the tadka on top, sprinkle red chilli powder, cumin powder and chopped cilantro(kothimeer).

  • In the vada batter we can add green chilli paste and crushed ginger for spicy vadas.
  • We can add little sugar in the yogurt for little sweet touch up while serving.
  • Add more yogurt depending on the taste and consistency.

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