Slurrp Exclusive: Chef Ranveer Brar's Dahi Vada Recipe Is A Must-Try
Image Credit: Vrat Ke Dahi Vade (Picture Courtesy: Chef Ranveer Brar's Team)

It is quite rightly said that 'Dahi Vada' can make any moment 'bada'. And, to taste this lip-smacking item from Indian cuisine, Holi is the much-awaited festival. Along with painting the surroundings colourful, this festival is also known for delectable dishes that are prepared to enjoy with close ones. Among all, Dahi Vada happens to top the list anytime and in every Indian household. Even my love for this dish is profound. After being an adult for quite a while, it still makes me experience the childlike ecstasy I used to express the moment my mother said, "Dahi Vada". Undoubtedly, it remains people's favorite throughout the year and has the power to distribute instant smiles. Not only does it taste heavenly but its presentation too lends it a wow factor. It is quite unlikely to resist it even when a strict diet rules your mind. Yes, that's the memory and relation I am trying to rebuild with this dish on the auspicious occasion of Navratri. Isn't it amazing already that even those who are observing fast can relish it? So, what are you waiting for? Head to your kitchen and let this Navratri be a taste-hit as well. 

Before delving into the goodness of Dahi Vada, let’s first explore the origins of this North India street food fare. Known by different names in different parts of India, Dhai Vada or Dahi Bhalla’s origin can be traced back to the Mughlai cuisine. Mughals ruled in India for a significant number of years and not only influenced the country’s lifestyle but also its cuisine. That’s why you may have noticed that most of our dishes, especially those that sound royal have their origin in the Mughal kitchen whose Khansamas mastered the art of creating some of the most indulgent treats.

As per the legend, Mughal Khansamas started preparing Dahi Vada in the 18th century to tackle digestion issues. Yamuna River was the source of water for the people in the Mughal era. When water pollution levels started to increase, people began falling sick in significant numbers. That’s when the need to come up with something to tackle the issue aroused. Hakims of that time advised the Khansamas to prepare something that can include the use of chillies and a few spices that can boost digestion and improve immunity too. That’s how Dahi Vada came into being.

Nowadays, there is a variety of Dahi Vadas available in different parts of India. The dish has received immense love in almost every region. You may call it by a different name but I am sure the love we have for this chatpata treat brings us on a common road. Here is its detailed recipe by Chef Ranveer Brar in case you wish to prepare the same.