Dahivada

📝INGREDIENTS

For Chhena Vadas:

• 1 litre full-fat milk (to make chhena)
• 2–3 tbsp lemon juice or vinegar
• 1 tbsp fine semolina (suji) or 1 tsp cornflour – for binding
• A pinch of baking soda (optional, for extra softness)
• Oil – for shallow or deep frying

For the Dahi (Curd Base):

• 2 cups fresh thick curd (dahi) – whisked till smooth
• 1–2 tbsp powdered sugar (adjust to taste)
• A pinch of salt

For Garnish:

• Tamarind chutney – as needed
• Green chutney (optional)
• ½ tsp roasted cumin powder
• ½ tsp red chili powder
• 1 tsp chaat masala
• Black salt – a pinch
• Fresh coriander – chopped
• Optional: pomegranate seeds or boondi for topping

👩‍🍳Recipe

Make Chhena:

- Boil milk in a deep pan.

- Once it comes to a boil, lower the heat and add lemon juice or vinegar slowly while stirring.

- When curdled and whey separates, turn off the heat.

- Strain using a muslin cloth and rinse under cold water.

- Squeeze and hang for 30 mins to get soft chhena.

Prepare the Vada Dough:

- Transfer chhena to a plate and add semolina or cornflour and baking soda.

- Knead for 6–8 mins till smooth dough forms.

- Make small round balls and flatten gently into vadas.

Fry or Steam:

- Option 1: Shallow or deep fry the vadas in medium-hot oil till golden.

- Option 2: Steam or air-fry for a healthier version.

Soak and Soften:

- Soak fried vadas in warm water for 10 minutes.

- Press gently to remove excess water.

Assemble the Dahi Vadas:

- Whisk curd with sugar and salt until smooth.

- Arrange vadas on a plate and pour curd over them.

- Drizzle tamarind chutney and optional green chutney.

- Sprinkle cumin powder, red chili powder, chaat masala, and black salt.

- Garnish with coriander, sev, boondi, or pomegranate seeds.