Vada Dahi Sambal is a beloved dish that perfectly encapsulates the spirit of Indian street food. A medley of textures and flavours, it combines crispy lentil fritters (vada), smooth and creamy yoghurt (dahi), and a vibrant chilli-based sambal that packs a flavourful punch. Originating from India, this dish is widely enjoyed across the country, often with slight regional variations.
At its core, Vada Dahi Sambal celebrates the balance of contrasting elements. The vada, typically made from lentil batter, is deep-fried to golden perfection, offering a satisfying crunch. However, once immersed in yoghurt, the fritters absorb the creamy tanginess, creating a delightful soft texture. This interplay is central to the dish’s appeal, as it blends comfort with excitement.
The star ingredient that sets Vada Dahi Sambal apart is the sambal. Unlike traditional Indian chutneys, sambal introduces a fiery element that borrows from global influences, particularly Southeast Asian cuisine. This chilli-based condiment not only adds heat but also layers of depth, often incorporating garlic, tamarind, or lime for a nuanced flavour. The sambal elevates the otherwise mellow vada and yoghurt combination, making each bite a burst of savoury complexity.
Vada Dahi Sambal is not just a treat for the palate but also a visual feast. The bright red sambal against the white yoghurt, punctuated by garnishes like fresh coriander, pomegranate seeds, or crunchy sev, creates a dish that is as inviting to the eyes as it is to the taste buds.
Often served as a snack or a light meal, it holds a special place in festivals and gatherings. Its versatility makes it a crowd-pleaser, appealing to those who enjoy mild flavours and to spice enthusiasts alike.
Ultimately, Vada Dahi Sambal represents more than just food; it is a celebration of diversity and creativity within Indian cuisine, where every ingredient plays its part in creating something truly memorable. This is a dish that has become very popular in my household. Even my children enjoy them and they don’t eat anything unless the word burger is included. Finally I would like to say that the green chillies add a lovely warmth to the dish. Not too hot and not too cold just right.
Vada Dahi Sambar
Vada Dahi Sambal is a vibrant Indian dish combining crispy lentil fritters, creamy yoghurt, and spicy sambal for a delightful blend of textures and flavours. It’s a popular snack or appetiser, perfect for those who enjoy a mix of mild and fiery tastes.
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Servings: 4 People
Calories: 119kcal
Ingredients
For the Vada:
- 1 cup urad dal lentils split black gram lentil, soaked for 4-6 hours
- 1 tsp ginger grated
- 2 medium green chillies finely chopped
- 1 tsp cumin seeds
- salt to taste
- Oil for deep frying
For the Dahi (Yoghurt):
- 2 cups plain yoghurt
- 1/4 cup water
- 1 tsp sugar
- 1 pinch unsalted butter
For the Sambal:
- 4 medium dried red chillies soaked in warm water
- 2 cloves garlic
- 1 tbsp tamarind pulp
- 1/4 tsp sugar
- salt to taste
Garnish:
- Fresh coriander chopped
- Pomegranate seeds optional
Instructions
- Drain the soaked urad dal and grind it to a smooth, thick batter. Add minimal water to maintain consistency.1 cup urad dal lentils
- 1 tsp ginger, 2 medium green chillies, 1 tsp cumin seeds, salt
- Heat oil in a deep pan. Drop spoonful’s of the batter into the hot oil and fry until golden brown. Remove and drain on a paper towel.Oil
- Whisk the yoghurt with water, sugar and a pinch of salt until smooth.2 cups plain yoghurt, 1/4 cup water, 1 tsp sugar, 1 pinch unsalted butter
- Set aside in a bowl.
- Blend the soaked red chillies, garlic, tamarind pulp, sugar and salt into a smooth paste. Adjust consistency with a little water if needed.4 medium dried red chillies, 2 cloves garlic, 1 tbsp tamarind pulp, 1/4 tsp sugar, salt
- Soak the fried vadas in warm water for 1-2 minutes to soften. Squeeze gently to remove excess water.
- Place the vadas in a serving dish and pour the whisked yoghurt over them.
- Drizzle the sambal generously over the top.
- Garnish with fresh coriander, pomegranate seeds, and sev (optional) as desired.Fresh coriander, Pomegranate seeds
- Serve immediately
Nutrition
Calories: 119kcal | Carbohydrates: 16g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 16mg | Sodium: 138mg | Potassium: 377mg | Fiber: 2g | Sugar: 12g | Vitamin A: 564IU | Vitamin C: 69mg | Calcium: 165mg | Iron: 1mg
11 comments
It’s like a comforting bowl of chaat but elevated with the sambal’s fiery edge.
This dish is not only delicious but also visually stunning. The bright red sambal against the white yoghurt, with vibrant garnishes, makes it as appealing to look at as it is to eat.
This is a dish that everyone needs to try at least once. It has everything you could want in a snack—crunch, creaminess, spice, and sweetness. The sambal makes it stand out from other street food dishes.
The combination of the crispy vadas with the creamy yoghurt and spicy sambal is just incredible.
My girlfriend made these and I will admit didn’t think I would like them. So wrong. The crispy coating with soft filling is just right especially with the dip and chillies
I wasn’t sure how sambal would pair with traditional Indian flavours, but it works perfectly.
The vadas are soft yet have a delightful texture, and the yoghurt adds a soothing touch.
I love how well-balanced this dish is. The sambal brings heat, but the yoghurt calms it down, creating a harmony of flavours. It’s something I could eat any time of the year.
Every bite feels like a burst of flavours—spicy, tangy, and slightly sweet. It’s a dish that’s hard to forget and that a good thing.
The vadas soak up the yoghurt beautifully, and the sambal gives it a unique, unforgettable taste. Highly recommend trying this.
The sambal adds just the right amount of kick without overpowering the dish.