Varanasi Dahi Vada Banarasi Style

Method

1. 1

   Make vada batter: Drain soaked urad dal. Grind with ginger, asafoetida and salt using minimal water to a very thick, fluffy white batter. Beat vigorously 5 minutes. Test — a spoonful dropped in water should float.

2. 2

   Fry the vada: Drop tablespoon-sized portions of batter into hot medium-temperature oil. Fry 3 to 4 minutes until golden. Drain.

3. 3

   Soak immediately in warm water: While still hot, soak the fried vada in a bowl of warm salted water for 5 minutes. Then gently squeeze each between palms — press flat — to remove excess oil and water. The vada should feel soft and spongy.

4. 4

   Prepare the Banarasi yogurt: Beat 2 cups cold full-fat yogurt very smooth. Add sugar and salt. Keep cold.

5. 5

   Place vada in yogurt: Arrange the squeezed vada in a wide, flat serving dish. Pour the cold beaten yogurt generously over them until fully submerged.

6. 6

   Refrigerate 30 minutes: Let the vada sit in the yogurt for 30 minutes — they absorb the yogurt and become softer and creamier throughout.

7. 7

   Add the specific Banarasi spice blend: Sprinkle roasted cumin powder, freshly ground black pepper and black salt over the yogurt surface. This Banarasi spice combination is the key distinction.

8. 8

   Add red chilli powder: Sprinkle a pinch of red chilli powder for colour and heat.

9. 9

   Add both chutneys: Drizzle tamarind chutney and green coriander chutney in swirling patterns over the top.

10. 10

    Garnish and serve cold: Scatter fresh coriander leaves. Serve immediately while the yogurt is cold and the spices are freshly applied.

11. 11

    Note: Banarasi Dahi Vada is considered one of the finest versions of this snack in India — the Varanasi version is distinguished by the use of black pepper (not just red chilli) in the spice dusting, the colder and thicker yogurt, and the balance of both sweet and green chutneys simultaneously. The famous dahi vada shops of Varanasi — particularly in the Vishwanath Gali area near the Kashi Vishwanath temple — have been serving this for generations.