Dahi Vada - Chatpata Chaat Reloaded Making Course

This dish takes a little planning. The vadas, which are made of lentils, need to be prepared in advance. For that, the lentils need to be soaked, ground and flavoured with chillies, ginger and salt. This batter is fried golden brown, removed from the fire and soaked in cold water. This is to prevent these little cakes from absorbing too much of the smoothly-beaten yogurt in which they will be placed. The crunchy vadas provide the perfect complement to the cool and refreshing yogurt sauce. The vadas and yogurt are then generously topped with the green and tamarind chutneys and chopped coriander leaves. This dish is very attractive, with the golden vadas amidst the smooth white yougurt and then the sudden dash of colour from the chutneys and the refreshing green of the chopped coriander garnishing. Dahi vada is filling enough to work as a meal in itself, especially on hot and sultry days when one looks forward to something light, mildly spiced pleasantly chilled.