Dahi Vada

(Vrat Spl)
Serves – 6

For Sweet Curd

Curd – 3 cups

Sugar – 5 tbsp

Sendha Namak – a pinch


Green Chutney

Coriander leaves – 2cups

Mint Leaves – 1cup

Anardana – 2tbsp

Sendha namak

Roasted Cumin – 2tsp

Pepper powder – ½ tsp

Ice cubes – few

Water – ½ cup


For Khatti Meethi Chutney

Water – 3cups

Anardana powder – ½ cup

Ginger grated – 1tsp

Roasted cumin pounded – 1tbsp

Sendha Namak – to taste

Black pepper powder – ½ tsp

Gur grated – ½ cup


For vada

Potato (boiled & Mashed) – 2cups

Samak chawal (soaked) – 2tbsp (optional)

Sabudana (soaked for 4 hrs) – 1 cup

Coriander chopped – handful

Green chilli chopped – 2tsp

Ginger chopped – 2tsp

Pepper powder – ½ tsp

Sendha namak

Oil – for frying


For Sweet curd

Mix together curd, sugar and salt. whisk and keep aside


For Green Chutney

Mix all the ingredients and grind it to a paste. Pour in a bowl and serve.


For Khatti Methi Chutney 

Mix all the ingredients and bring to a boil, lower heat and cook for 10 mins. Once it thickens a but remove and strain it. What ever is left in the strainer put it in a blender along with some of the strained chutney and grind it. Strain again and serve.

For vada

Mash the boiled potatoes to make sure there are no lumps. Crush the soaked samak chawal with hands to mash them up a bit. Mix together potato, samak chawal, soaked & drained sabudana, coriander, green chilli, ginger, pepper powder and sendha namak.

Mix them well and divide into small balls. Using your thumb give a depression in the centre so that they resemble like a vada or a doughnut. Heat oil in a kadai and deep fry them till golden brown.

Remove to a plate with an absorbent paper. Let them cool a bit an then place them in a bowl. Pout chilled sweet curd, both chutney and serve. You can garnish it with roasted cumin, pomegranate and coriander as well.