Dahi vada

Names

Dahi vada is also known as "dahi vade" (दही वडे) in Marathi, dahi barey/dahi balley (دہی بھلے/دہی بڑے) in Urdu, dahi bada/dahi vada (दही बड़ा/दही वड़ा) in Hindi, dahi bhalla (دہی بھلا/ਦਹੀ ਭੱਲਾ) in Punjabi, thayir vadai(தயிர் வடை) in Tamil, thairu vada(തൈര് വട) in Malayalam, perugu vada in Telugu, mosaru vade(ಮೊಸರು ವಡೆ) in Kannada, dahi bara (ଦହି ବରା) in Odia and doi bora (দই বড়া) in Bengali.

History

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. Today, dahi vada is prepared on festival such as Holi.

Preparation

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 also include golden raisins. Vadas may be topped with coriander or mint leaves, chilli powder, crushed black pepper, chaat masala, cumin, shredded coconut, green chilies, 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 chutney is often used as a garnish. The batter can be made using chickpea flour too.

File:Dahi vada.jpg File:Dahi Vada or Dahi Bhalla.JPG| File:Dahiwada.JPG File:Dahi Vada on Glass plate.jpg File:Dahi-Wada.jpg File:Special potato wada.jpg

Locations

Dahi vada as popular street chaat is found in various cities across India, including Chennai, Bangaluru, Delhi, Mumbai, Hyderabad, Jaipur, Kolkata, Kochi, Cuttack, and Indore. Dahi baray are also found in Pakistan, especially in Karachi.

References

References

1. (20 February 2014). "Soft, crisp vadas!".
2. Madhulika, Nisha. (11 March 2015). "Express Recipes: How to make the perfect Dahi Vada". The Indian Express.
3. "சோள தயிர் வடை /கார்ன் தஹி வடா". Dinakaran.
4. K.T. Achaya. (2003). "The Story of Our Food". Universities Press.
5. Vishal, Anoothi. "Chaat Masala: Gourmet Indian street food". The Economic Times.
6. "Mutton Khichda to Dahi Vadas: Home-made, but street style". The New Indian Express.
7. "Street Food: Make Authentic Dahi Vada At Home With Veranda Restaurant's Exclusive Recipe".
8. "Dahi Vada Recipe: How to Make Dahi Vada".
9. (2020-03-09). "The story of Dahi Bhalla and how to make it at home". The Times of India.
10. (2020-08-21). "Make delicious dahi vada at home (recipe inside)". The Indian Express.
11. "Street Food Of India: Craving Vada? Here Are 5 Quick And Easy Vada Recipes To Try At Home".
12. (2020-08-05). "Popular Foods of Ayodhya: 7 Traditional dishes Ayodhya is famous for". The Times of India.
13. "Coronavirus Lockdown Nutrition: Dahi Vada, cooling and tangy treat". The Free Press Journal.