Farali Dahi Vada

Relish traditional farali dahi vada made from soaked moong dal, served in thick, tangy yogurt and garnished with crunchy sev and pomegranate.

40 min 4 servings Hard Vegetarian Farali Dishes

Ingredients

Check off items as you gather them

For the Vadas:
1. 1/2 cup split yellow moong dal, soaked for 2 hours
2. 2 tablespoons singhara flour (optional, for binding)
3. 1/2 teaspoon rock salt
4. 1/4 teaspoon turmeric powder
5. Oil for shallow frying
For the Yogurt Mixture:
1. 2 cups thick yogurt, whisked until smooth
2. 1/2 teaspoon sugar (optional)
3. 1/2 teaspoon roasted cumin powder
4. A pinch of rock salt
Garnish:
1. Chopped fresh coriander
2. Fasting sev or crispy fried farsan
3. Pomegranate seeds (optional)

Follow step-by-step instructions

Drain the soaked moong dal and grind coarsely to form a thick batter. Mix in the singhara flour, rock salt, and turmeric powder.
Shape the mixture into small round vadas.
Shallow fry the vadas in oil over medium heat until they turn golden brown on all sides; remove and drain on paper towels.
Soak the fried vadas in warm water for a few minutes, then gently squeeze out excess water.
Arrange the vadas in a serving bowl and pour the whisked yogurt (mixed with sugar, roasted cumin, and a pinch of salt) over them.
Garnish with chopped coriander, sev, and pomegranate seeds if desired. Chill lightly before serving.