Celebrate Holi with Vibrant Dahi Vada

Holi, the festival of colors, is one of India’s most joyous and vibrant celebrations. It marks the arrival of spring, symbolizing love, renewal, and the victory of good over evil. Streets come alive with bursts of color as people drench each other in powdered hues and water balloons. But Holi is not just about playing with colors—it’s also about coming together with friends and family over delicious food.

One of the most loved dishes during Holi is Dahi Vada—soft lentil dumplings soaked in creamy yogurt, drizzled with tangy chutneys, and sprinkled with fragrant spices. It’s a dish that perfectly balances flavors, making it an irresistible treat after a day of festivities.

After an energetic day of playing with colors, nothing feels more refreshing than biting into the chilled, creamy, and tangy goodness of this dish. It’s light on the stomach yet packed with flavors, making it a perfect festive delight.

So, this Holi, as you smear your loved ones with colors, don’t forget to treat them to a plate of Dahi Vada—a dish as joyful and vibrant as the festival itself!

Happy Holi! 🌸🎨✨

Preparation time:20-25 minutes
Cooking time: 30-35 minutes
Serves: 4-5

Ingredients:

For the Vadas:

Urad dal (split black gram) 1 cup
Moong dal (optional, for extra softness) ¼ th cup
Ginger (grated) a small piece
Green chili (finely chopped) 1
Cumin seeds ½ teaspoon
Salt to taste
Oil for frying

For the Yogurt Mix:

Fresh yogurt (curd) 2 cups
Salt ½ teaspoon
Sugar ½ teaspoon
Roasted Cumin powder ½ teaspoon

For Toppings:

Tamarind chutney
Green chutney (coriander-mint)
Roasted cumin powder
Red chili powder
Chaat masala
Chopped coriander leaves
Pomegranate seeds (optional)
Boondi/sev

Instructions:

1. Rinse and soak the urad dal (and moong dal, if using) in water for at least 4-6 hours or overnight. This makes the batter light and fluffy.
2. Drain the soaked lentils and grind them to a smooth paste using very little water. The batter should be thick and fluffy.
3. Add grated ginger, chopped green chili, cumin seeds, and salt. Whisk the batter well for a few minutes to incorporate air, making the vadas soft.
4. Heat oil in a deep pan. Wet your fingers, take small portions of the batter, shape them into round dumplings, and carefully drop them into the hot oil. Fry on medium heat until golden brown and crispy.
5. Once fried, immediately transfer the vadas into a bowl of warm water for about 15 minutes. This step softens them and removes excess oil.
6. Gently squeeze out the water from each vada and set aside. Whisk yogurt with salt, sugar, and roasted cumin powder until smooth.
7. Place the soaked vadas in a serving dish and pour the yogurt generously over them. Drizzle tamarind chutney and green chutney over the vadas.
8. Sprinkle roasted cumin powder, red chili powder, chaat masala, and chopped coriander leaves. Garnish with pomegranate seeds for a festive touch.