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Dahi vada

Dahi vada
Dahi vada
Type Chaat
Place of origin India and Pakistan
Main ingredients Vada, yogurt
16x16px Cookbook:Dahi vada  16x16px Dahi vada

Dahi vada (also known as Dahi Bhalla in Punjabi , Thayir Vadai in Tamil, Thayir Vada in Malayalam, Perugu Vada in Telugu, Mosaru Vade in Kannada, Dahi Bara in Oriya and Doi Bora in Bengali) is an South Asian chaat, prepared by soaking vadas in thick dahi (yogurt).[citation needed]

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.

Sambhar vadas and Rasam vadas are also popular snacks in southern India.

See also


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