Dahi Vada, also known as Curd Vada, it is a delicious and refreshing snack that makes for an ideal addition to your Iftar menu during Ramadan. This recipe is not only perfect for Ramadan but also for Eid feasts, where it’s bound to be a crowd favorite.

Here’s a step-by-step guide of how to making and freezing soft Dahi Vadas, so you can enjoy this delectable dish anytime.

Let’s Make Ramadan Special Dahi Vada

Ingredients for Dahi Vada

For the Vada:

• Urad Dal (Split Black Gram) – 1 cup, I soaked it in water for 5-6 hours or you can soak it overnight.
• We can add the seeds like: Cumin Seeds (Jeera) – ½ tsp.
• Water – as necessary for the milling process, and to soften the sorghum.
• Salt – to taste Oil – for deep frying

For Assembling:

• Curd (Yogurt) – 2 cups, beaten to give a fine texture
• Black Salt – ½ teaspoon or according to the tongue sensitivity.
• Roasted Cumin Powder – ½ tsp
• Red chilli powder – ¼ tsp (optional)
• Chaat Masala – ½ tsp (optional to be garnished on the dish)
• Coriander – 1 tbsp fresh, chopped

For Serving:

• Tamarind chutney – 2 tbsp (optional) So for the final tasting, you want a little something sweet and tangy, so tamarind chutney is optional.

Step-by-Step Recipe

1. Prepare the Dal Paste

Firstle you have to take a urad dal, soaked 5 to 6 hours ago, and you can also soaked it overnight, we have to make a very fine base of it, we have to make the paste exactly creamy so that our curd will become very soft.

2. Whip the Paste for Soft Texture

For this, you just have to take the jar and then add the dal in it. Do not fill the jar completely. Leave a little bit empty so that the dal can rotate easily in it. Then add half cup of water in it and then grind it, paste will be ready.

Transfer the dal paste into bowl and add a little bit of jeera in it, it is completely optional, if you do not like it then you can make it without it, now continuously beating it.

It is very important to beat if you want to make the curd very soft and the beating should also be in the same direction, meaning your hand is rotating in any one direction, continue it for 15 to 20 minutes. After beating, you rest it for 15 to 20 minutes or half an hour.

3. Test the Batter

Now take water in one ball, added this little paste in it, if it is flode, which means that vade will become very soft, now we have to free them.

4. Fry the Vadas

Heat oil on high flame. First you have to reduce the temperature of the oil, make it normal and then fry vada to slowly medium flame. Fry them some time in one side and then flip them.

It takes some time for fry because we fry them on slow flame, fry the vada until golden brown and after than set them aside to cool.

5. Freeze the Vadas for Later Use

Once the vadas have cooled down, place them in a zip-lock bag and store them in the freezer. This allows you to keep them fresh for up to a month.

6. Prepare the Vadas for Serving

When you’re ready to serve, remove the vadas from the freezer and let them thaw. Soak them in warm water. After putting it in water, you have to keep it for an hour.

7. Assemble the Dahi Vada

After an hour you are taking it out then it is soft, now you will squeeze them vada here and then put them in the curd.

You have to dip them in curd and after deepening, put a little spice on it, if it is not the masala of elders, then you can also add roasted cumin powder to it, it tastes even better, add a little black salt to it and add little tamarind chutney.

Pro Tip: For an additional taste, sprinkle chaat masala and garnish with freshly chopped coriander leaves.

Why Make and Freeze Dahi Vada?

Freezing Dahi Vada is one of the most interesting innovations as far as Ramadan is concerned. They also help in preparing large portions and you only need to thaw and have a meal within a few minutes thus assisting in the Iftar preparations.

For more information watch the entire video on how to prepare and freeze Dahi Vada on you tube here.

If you are interested in more tasty dishes you can find them here.