Maharashtrian Dahi Wada
Maharashtrian Dahi Wada is a popular Indian street food dish made from fluffy urad dal dumplings soaked in a spiced yogurt sauce. These crispy, savory dumplings are the perfect appetizer to impress your guests, and they're surprisingly easy to make. The key to making the perfect Dahi Wada is to use a smooth urad dal batter. To achieve this, soak the dal for several hours, allowing it to fully absorb water. This will make the batter easier to grind and will result in light and fluffy dumplings. Once the dumplings are fried, they are added to a spiced yogurt sauce made with green chilies, ginger, cumin seeds, and mustard seeds. This sauce adds a tangy, flavorful dimension to the dish, balancing out the richness of the dumplings. Soak the dumplings in the sauce for at least 30 minutes before serving, allowing them to absorb the flavors fully. Serve chilled or at room temperature, garnished with fresh cilantro or coriander leaves.
Dahi Wada is a popular street food dish in Maharashtra, a state on the west coast of India. It is believed that the dish originated in the city of Kolhapur, where it is said to have been first created by a Brahmin cook named Balkrishna Buaji Lad in the 18th century. Lad is said to have been a devout follower of Lord Vishnu, and he would often prepare Dahi Wada as an offering to the god. The dish quickly became popular among other Brahmins in Kolhapur, and it eventually spread to the rest of Maharashtra. Today, Dahi Wada is a popular dish throughout India, and it is often served at weddings, parties, and other special occasions. It is a versatile dish that can be made with a variety of different spices and ingredients, and it can be served as an appetizer, snack, or main course.
Maharashtrian Dahi Wada Maharashtrian Dahi Wada Maharashtrian Dahi Wada Maharashtrian Dahi Wada
Prep time: 30 | Cook time: 30 | Serves: 4
Ingredients
  • Urad dal
  • Thick yogurt
  • Green chilies
  • Ginger
  • Cumin seeds
  • Mustard seeds
  • Curry leaves
  • Oil
Instructions
  1. Soak urad dal for 4-5 hours.
  2. Grind soaked urad dal into a smooth batter.
  3. Add salt to taste and mix well.
  4. Heat oil in a deep fryer or kadai.
  5. Drop small spoonfuls of batter into hot oil and fry until golden brown.
  6. Remove from oil and drain on paper towels.
  7. In a large bowl, whisk together yogurt, green chilies, ginger, cumin seeds, mustard seeds, and curry leaves.
  8. Add fried urad dal wadas to the yogurt sauce and let them soak for at least 30 minutes before serving.
Why It Works
  • Soaking the urad dal for several hours allows it to fully absorb water, resulting in a smooth batter and light and fluffy dumplings.
  • Frying the dumplings in hot oil creates a crispy exterior while keeping the interior soft and fluffy.
  • The spiced yogurt sauce adds a tangy, flavorful dimension to the dish, balancing out the richness of the dumplings.
  • Soaking the dumplings in the sauce for at least 30 minutes allows them to absorb the flavors fully, resulting in a delicious and flavorful dish.