المكونات

  • Black lentil dal 100g
  • Moong dal 100g
  • Green chillies 2
  • SpinneysFOOD organic ginger 10g
  • SpinneysFOOD sea salt ½ tsp
  • SpinneysFOOD sunflower oil 2L
  • Double-cream yoghurt 500ml
  • SpinneysFOOD bottled drinking water 125ml
  • Chilli powder 1 tsp
  • SpinneysFOOD fine cumin 1 tsp
  • Green chutney 2-3 tbsp
  • Tamarind chutney 2-3 tbsp
  • Red chutney 2-3 tbsp
  • SpinneysFOOD fresh coriander 10g
  • SpinneysFOOD fresh pomegranate jewels 80g
  • Sev 80g

أدوات ومستلزمات الطبخ

  • Knife 1

Nutrition (Per serving)

  • سعرات حرارية 855
  • دهون 57g
  • المشبعة 11g
  • بروتين 13g
  • الكربوهيدرات 58g
  • السكريات 13g

نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

داهي فادا

Indian 35 Mins Prep · 20 Mins Cook


  1. Wash the dals twice, then soak in 750-900ml of water for 4-5 hours or overnight.
  2. Drain the water. Place the dals into a mixer or blender and blitz until it forms a smooth creamy texture. Add a little water as needed while grinding.
  3. Once smooth and creamy, pass through a fine mesh sieve. Place it in a mixing bowl.
  4. Chop the chillies and grate the ginger, then add them to the dal mixture along with sea salt to taste.
  5. Mix well and whip it using a spatula for 2-3 minutes till the mixture becomes light and fluffy. Add 1-2 tbsp of water if needed.
  6. Heat the oil for deep frying.
  7. Drop 1 tbsp of batter into the hot oil using a spoon or wet fingers, fry 3-4 vadas at a time until golden brown, then remove and drain on paper towels. Repeat till the batter finishes.
  8. Place the yoghurt and a little salt in a bowl. Whisk it using a spoon, add 125ml of water, mix it well until a thick buttermilk-like consistency is achieved. Set aside.
  9. Add warm water into a large bowl, then soak the fried vadas in the water for 10-15 minutes.
  10. Now take each vada between your palms and squeeze out all the excess water gently and keep aside.
  11. In a small bowl, add the red chilli powder and cumin, and mix it well, keep aside for garnishing.
  12. To serve, arrange 3-4 vadas on a plate, pour the yoghurt mixture over and top with the chutneys.
  13. Sprinkle a few pinches of the spice mixture over it, then garnish it with the chopped coriander, pomegranate rubies and sev.