Dahi Vadi is a traditional Gujarati farsan. It consists of soft, spiced, thin squares made from gram flour, yogurt, and basic spices. The dish gets its flavor from green chilies, ginger, and a tempering of mustard seeds and cumin. The cooking process is similar to Gujarati Khandvi, but in this recipe, I prepare the Dahi Vadi batter in a pressure cooker. This method is quick and convenient, allowing you to make Dahi Vadi in just 8–10 minutes. Alternatively, you can cook it in a Kadai using the same perfect gram flour batter ratio. Do give it a try!
Key Tips for Making Dahi Vadi Quickly at Home:
- Perfect Batter Ratio: The batter is the most crucial part of this recipe. The ideal ratio of gram flour (besan), curd, and water is 1:1:1. In my recipe, I use 1 bowl of besan, 1 bowl of sour yogurt, and 1 bowl of water. If you prefer buttermilk instead of curd, use 2 cups of buttermilk for every 1 cup of gram flour. Ensure the buttermilk is slightly thick.
- Special Tempering: I add a special tadka (tempering) to the Dahi Vadi batter, which enhances its flavor and keeps it moist after cooling down.
- Cooking Method: I cook the Dahi Vadi batter in a pressure cooker on low flame, which makes it ready within 8–10 minutes. You can also cook the batter in a Kadai, just like Gujarati Khandvi.
- Serving Suggestion: Dahi Vadi tastes best when cut into thin pieces and served with spicy dry garlic chutney.
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Dahi vadi recipe | Gujarati dahi vadi | besan dhokli
Ingredients
For dahi vadi
- 1 cup gram flour - besan
- 1 cup curd
- 1 cup water
- Salt to taste
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp sugar
- 2 tbsp oil
- 1 tsp mustard seeds
- 2 tsp cumin seeds
- Pinch of hing
- Some chopped curry leaves
- 1 tbsp chopped green chilli
- 1 tsp grated ginger
- ½ cup chopped onion
- Some coriander leaves
- Garnish with sesame seeds
For dry chutney
- 9-10 roasted garlic cloves
- 3 tbsp roasted peanuts
- 3 tbsp roasted coconut
- 1.5 tbsp kashmiri red chilli powder
- Salt to taste
Instructions
Making dahi vadi
- In a mixer jar, add 1 cup besan, 1 cup curd, and 1 cup water. Also, add salt to taste, ½ tsp turmeric powder, 1 tsp red chili powder, 1 tsp coriander powder, 1 tsp cumin powder, and 1 tsp sugar. Grind it well.
- Transfer the ground batter into a bowl. In a tadka pan, heat 2 tbsp oil, then add 2 tsp mustard seeds, 1 tsp cumin seeds, a pinch of hing, some chopped curry leaves, 1 tbsp chopped green chili, 1 tsp grated ginger, and ½ cup chopped onion. Sauté well.
- Add the tempering to the batter and mix in some chopped coriander leaves. Mix well.
- The Dahi Vadi batter is now ready.
- In a pressure cooker, add some water and bring it to a boil. Place a ring in the center, then place the bowl of Dahi Vadi batter on top and cover it with a plate.
- Cover the lid and pressure cook the batter on low flame for 5 whistles.
- Turn off the gas and allow the pressure cooker to release pressure naturally. Do not let it cool for too long.
- Open the lid, remove the bowl from the cooker, and whisk the hot, cooked batter in one direction for 1–2 minutes. Add some oil and mix well into the batter.
- Once the batter becomes smooth, spread a small amount on a plate and try rolling it. If it rolls properly, pour the hot batter onto a greased plate.
- Sprinkle some sesame seeds on top and let it cool completely.
- Cut the Dahi Vadi into small, thin squares and serve with oil and dry garlic chutney.
Making Dry Garlic Chutney
- In a mixer jar, add roasted garlic cloves, roasted peanuts, and roasted dry coconut.
- Add red chili powder and salt.
- Without adding water, grind the mixture into a coarse, damp powder.
- Store the dry garlic chutney in an airtight container.
Notes
For dahi vadi
- The proportion of gram flour (besan), dahi, and water should be equal.
- Do not make the dahi vadi batter too thin.
- Instead of dahi, add 2 cups of buttermilk with 1 cup of gram flour.
- The addition of special tadka enhances the flavor of dahi vadi and keeps it moist when it cools down.
- Cook dahi vadi on Low flame – 5 whistles
- If the cooked batter is thick, then the dahi vadi will set properly.
- If your batter is thin, add it to the pan and stir continuously on low flame until it thickens and becomes suitable for dahi vadi.
- Roast garlic cloves in oil to remove their raw smell.
- The proportion of roasted peanuts and roasted dry coconut should be equal.
- Grind the chutney using the pulse function.
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