Dahi vada

Dahi vada

Dahi vada
Type Chaat
Place of origin India and Pakistan
Main ingredients Vada, yogurt
Variations Rajasthani Dahi Bada, Delhi Dhai Bhalla
Cookbook: Dahi vada  Media: Dahi vada

Dahi Vada is a popular snack in India.[1] It is prepared by soaking vadas (fried flour balls) in thick dahi (yogurt).[2]

Names

Dahi Vada is also known as dahi bhalla in Punjabi, thayir vadai in Tamil, [3] thairu vada in Malayalam, perugu vada in Telugu, mosaru vade in Kannada, dahi bara in Odia and doi bora 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.[4]

Preparation

The hot deep fried vadas are first put in water and then transferred to thick beaten yogurt. For best results, the vadas are soaked for at least a couple of hours before serving. To add more flavor, they may be topped with coriander or mint leaves, chili powder, crushed black pepper, chaat masala, cumin, shredded coconut, green chilis or boondi. 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 are often used as garnishments in addition to those mentioned above.

See also

References

This article is issued from Wikipedia - version of the Sunday, April 24, 2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.