Dahi Wada – Dal Balls with Yogurt

by | Mar 9, 2011 | Finger Foods and Appetizers, Gluten Free, Gujarati Food, Indian Food, Lentils / Daals, Low Glycemic Recipes, Punjabi Food

Dahi Wada
Dahi wada is very famous all over India and is a very popular dish in Northern India. It is also in the chaat family. This is how I make Dahi Wada for my family.  It is made from Urad Dal, also known as Black Split Dal or Split Matep Beans. It is full of protein and is an excellent source of many minerals, calcium and potassium. The high fiber content yields complex carbohydrates which aids digestion and is effective in stabilizing blood sugar.

Preparation Time: 25 Minutes
Cooking Difficulty Level: Medium
Recipe Type: Jain, Gluten Free & Vegan (by omitting yogurt)
Frying Time: 20 Minutes
Assembly Time: 10 Minutes
Serves: 12

Wada Can be eaten with Chutney and Sambhar  without yogurt..

Urad Dal/Split Matepa Beans

Ingredients:

1    Cup Urad Dal
2    TBsp Green Chili Paste
2    TBsp Fresh Ginger Paste (omit for Jain recipe)
Salt to taste
Few pieces of cashews and raisins (optional)
6-7 Tbsp Tamarind and Date Chutney
4    Cups Whipped Yogurt
Big Bowl of Cold Water Room Temperature
Salt to Taste
Roasted Cumin Powder
Red Chili Powder
Canola Oil to Deep Fry
Chopped Cilantro

Frying Dal Balls
Soaking in Water



How To Prepare:

  1. Clean Dal so that there are no small stones that are sometimes found with them.
  2. Wash thoroughly.  
  3. Soak for 3-4 hours.
  4. Strain Dal and blend with just the right amount of water, not too much, until it blends smoothly.  
  5. Grind to a little coarse consistency.  
  6. Add green chili, ginger paste, salt, a handful of cashews and raisins.
  7. Mix it well.  
  8. Dough is ready for frying.
  9. To deep fry, heat the oil in  a wok. 
  10. Either with your fingertips or with a tablespoon gently ease the Dal mixture into the heated oil. Care should be taken not to scald yourself. The Dal mixture will puff up in the hot oil.  
  11. Gently turn them over and fry until they are golden brown. 
  12. Take them out of the frying pan and drain on a paper napkin. 
  13. Fry only 4-5 balls at a time so you don’t overcrowd the wok. 
  14. Wada is ready.
  15. Soak the balls or wada in a large bowl of about 3 glasses of room-temperature cold water for about 20 minutes.  
  16. Gently remove the wada from the water and press them between your palms to remove any oil and water. 
  17. Place the dry wada on a platter.
  18. Whip up the fresh low fat Dannon plain yogurt.  Add salt.  If the yogurt is old and sour, add one teaspoon of sugar (optional).
  19. Pour whipped yogurt on wada on the platter.
  20. Pour date and tamarind sauce- sweet chutney on top of yogurt.
  21. Garnish with chili, roasted cumin powder and cilantro. 
  22. I sometimes add black rock salt and black pepper (optional).
  23. Refrigerate it for an hour or two. 
  24. It makes almost 40-45 wada.
  25. ENJOY!!
Garnish of Yogurt, Tamarind Date Sauce & Spices
    Ready Dahi Wada