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Pluck Style Classic Dahi Vada Recipe

Pluck Style Classic Dahi Vada
How to make Pluck Style Classic Dahi Vada

About Pluck Style Classic Dahi Vada Recipe: Dahi Vada is a delectable dish to prepare around the festive season of Holi or Diwali. A perfect balance of spicy and sweet, dahi vada is a curd based dish with a dash of chilli, chutneys and tangy spices. It can be a great street snack or even serves as the perfect side dish in the main course. Here is an easy recipe of classic dahi vada to prepare at the next party at your home.

  • Total Cook Time1 hr 25 mins
  • Prep Time 15 mins
  • Cook Time1 hr 10 mins
  • Recipe Servings2
  • Medium

Ingredients of Pluck Style Classic Dahi Vada

  • For Dahi Vada:
  • 200 gms urad dal (spit and husked black gram lentils)
  • A pinch of baking soda
  • Oil for deep frying
  • 2 gms asafoetida
  • to taste salt
  • For Sev Tenka:
  • 100 gms besan
  • Oil for deep frying
  • to taste salt
  • For Garnishing:
  • 200 gms yogurt
  • 50 gms sugar
  • 50 ml tamarind chutney
  • 5 gms cumin, roasted
  • 5 gms red chilli
  • 5 gms saffron
  • to taste salt
  • A few edible flowers
  • 10 gms pea shoot
  • 5 ml chilli oil

How to Make Pluck Style Classic Dahi Vada

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Prepare Dahi Vada:

Wash urad dal in water till water comes clean. Soak it overnight or at least 4 hours.
Grind it to a smooth, thick paste. Add very little water if needed. Add Baking soda and beat the dal till it becomes fluffy.
To check if batter is ready for frying drop small amount of batter in water and it should float. This means vada are ready for frying.
Heat some oil in pan at medium heat. Drop small balls of batter either with hands or spoon in oil.
Deep fry them till they are golden brown. Now take warm water in a big bowl and keep it aside.
Heat a small pan at medium heat and add ½ tsp of asafoetida in it. Add this Hing tadka and salt in water. Now dip the vada in water for at least 15-20 minutes

Prepare Sev Tenka:

Mix besan and salt in a bowl, add enough water to make it thin batter.
Heat oil in a pan, and sprinkle the besan water in hot oil and drain the Sev Tenka on kitchen paper. Keep it aside.

For Garnishing:

Beat half of the fresh yogurt for a fine glazing consistency with thick sugar syrup, drain the fried vada and glaze the same with beaten yogurt and refrigerate.
In another mixing bowl, beat yogurt with soaked saffron, salt, cumin, red chilli powder, tamarind chutney and keep it aside.
In plate place some tenka, top up it with glazed vada and spoonful of yogurt saffron mixture. Garnish with flowers and greens.
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