Dahi vada or Dahi Bada (Devanagari : दही वड़ा) is a type of chaat (snack) originating from the Indian subcontinent.
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 language,
thayir vadai(தயிர் வடை) in
Tamil language,
in
Malayalam,
perugu vada in
Telugu language,
mosaru vade(ಮೊಸರು ವಡೆ) in
Kannada,
dahi bara (ଦହି ବରା) in
Odia language and
doi bora (দই বড়া) in
Bengali language.
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
are soaked overnight and ground into a batter for the vada, then cooked in hot oil.
The hot
Deep frying 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
Mentha leaves,
chili powder, crushed
black pepper,
chaat masala,
cumin, shredded
coconut, green
chili pepper,
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.
See also
