Dahi Vada is a very delicious and popular dish of not only Bihar but all of India. It is made with slight variations in different parts of India. It is generally had as an accompaniment during lunch or dinner and a delicacy to be made on special occasions and festivals like Holi and Diwali.
You will not find any Indian who does not like them.
The Vada is basically made by deep frying small balls of an especially prepared batter of Urad dal (Split black lentil) and dipping them into especially prepared curd (Dahi) solution.
Urad dal(split black lentil) 100gm, a pinch asafetida (hing), ginger one small pc chopped fine, green chili 2 pcs chopped, green coriander leaves chopped, Curd or Yoghurt 500gm, fried cumin seeds (jeera) powder 2 table spoon, chaat masala, sugar, salt, edible oil
Soak the Urad dal in water for 1-2 hours and then grind it well in a grinder. Add salt, a pinch of hing, chopped pieces of ginger, chili and coriander leaves to the ground Urad dal and mix well for about 5 minutes. Heat edible oil in a deep pan and then deep fry small flattened balls of batter on a medium flame till the Vada becomes brown. Take out the Vadas and dip them into water for about a minute. Remove the Vadas from water pressing them a little in palm to remove extra water and keep them aside.
Take the curd in a vessel, churn it well with hand grinder and add a pinch of sugar, salt, chaat masala (a mix of Indian spices and salt commonly available in any grocery store), fried jeera powder. Now dip the Vadas in this solution.
The Dahi Vadas are ready to serve.
Some people like to have it with tamarind chutney. Some people also add a tadka (fried mixture) of rai (mustard seeds) and curry leaves. Some may sprinkle chaat masala on top as per their taste.