Bhatia Dahi Vada (Soft & Tangy)

About this recipe

Dahi vada done the lighter Bhatia way—the lentil dumplings are steamed soft rather than deep-fried, then soaked until pillowy and drowned in sweetened curd. This is the snack that says occasion in our family, the one that shows up at festivals and celebrations. The trick to fluffy vada is whipping the urad batter until it's aerated enough to float a spoonful in water. This takes time and arm strength, but it's the only way. Soaking is the secret to texture. Steam the vada just until they set, then immediately soak them in warm salted water so they absorb moisture and become pillowy. Too long in the water and they fall apart; too short and they stay dense. This is where experience counts. The curd is sweetened with sugar and a pinch of salt that brings out the sweetness. You want enough curd to nearly drown the vada, and you want it cold. The chutneys go on top—both tamarind and green—with roasted cumin and fresh coriander. This is the snack you make when you want to impress, when you want people to sit down and eat slowly. It's not quick food, and that's the point. The labour is part of what makes it special. Make the vada a few hours ahead; assemble with curd and chutneys just before serving so the vada stay firm. Keep them in the curd in the fridge for up to two days.