Dahi vada recipe: Dinna, my maternal grandmother, was one of the most versatile cooks I have known. She had limited means, but she would teach herself things to cook that she had only heard of, or seen from a distance, using her instincts, and experimentation. Her doi bora was one of her most prized recipes—they were soft and airy and did not have the dreaded hard lump at the centre. My mother learned it from her, and we learned it from my mother.

Do not miss the sweet tamarind chutney. It really is the dark horse here! Keep it in a jar in the fridge to drizzle on all kinds of chaat.

Besides the regular sweet and sour doi bora, we have included another one of our favourites—the salty-sour “dahi vada” that Saravana Bhavan used to serve when I worked in Chennai. If you have eaten it, you already know how fabulous it is. If you have not, please give that variation a try.

👉🏽 CookingShooking's dahi vada: https://youtu.be/0WnHrQWr4xk

00:00 to 02:25 The batter
02:26 to 03:39 Fry the bora
03:40 to 04:49 The brine solution
04:50 to 06:15 Sweet tamarind chutney
06:16 to 07:07 Home-style mishti doi bora
07:08 to 08:21 Saravana Bhavan–style doi bora
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🥘 RECIPE WITH INGREDIENT LIST 📝
https://www.bongeats.com/recipe/dahi-vada
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