Dahi vada, Dahi Bada (Devnagari: दही वड़ा) or Dahi Baaraa (Bhojpuri: 𑂠𑂯𑂲 𑂥𑂰𑂩𑂰) is a type of chaat (snack) originating from the Indian subcontinent. It is prepared by soaking vadas (fried lentil balls) in thick dahi (curd).
Names
Dahi vada is also known as "dahi vade" (दही वडे) in Marathi, dahi barey/dahi balley (دہی بھلے/دہی بڑے) in Urdu, dahi bada/dahi vada (दही बड़ा/दही वड़ा) in Hindi, dahi bhalla (دہی بھلا/ਦਹੀ ਭੱਲਾ) in Punjabi, thayir vadai(தயிர் வடை) in Tamil, thairu vada(തൈര് വട) in Malayalam, perugu vada in Telugu, mosaru vade(ಮೊಸರು ವಡೆ) in Kannada, dahi bara (ଦହି ବରା) in Odia and doi bora (দই বড়া) in Bengali. In Bhojpuri, it's called Dahī Baaraa (𑂠𑂯𑂲 𑂥𑂰𑂩𑂰).
History
thumb|Dahi vada [[chaat]]
thumb|A plate full of Dahi vadas in West Bengal
A recipe for dahi wada (as kshiravata) is mentioned in Manasollasa, a 12th-century Sanskrit encyclopedia compiled by Someshvara III, who ruled from present-day Karnataka. Today, dahi vada is prepared on festival such as Holi.
Preparation
Washed urad lentils are soaked overnight and ground into a batter for the vada, then cooked in hot oil. The hot deep-fried vadas are first put in water and then transferred to thick beaten yogurt. The vadas are soaked for a period of time before serving.
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Locations
Dahi vada as popular street chaat is found in various cities across India, including Chennai, Bangaluru, Delhi, Mumbai, Hyderabad, Jaipur, Kolkata, Kochi, Cuttack, and Indore. Dahi baray are also found in Pakistan, especially in Karachi.
See also
- Dahi puri
- Dahibara Aludam
- Joshpara
- Punjabi cuisine