Layered dahi vada & masala chaat parfait is a fusion dish that combines the soft, spongy goodness of vadas with the vibrant flavours of traditional Indian chaat. Each layer adds its own touch of creaminess, tang, spice, and crunch, making this dish an excellent choice for gatherings or when you want a chaat that feels a little extra special.
Soak the urad dal and moong dal separately in twice the amount of water for 4 hours or overnight. This softens the lentils thoroughly and ensures the vadas turn fluffy and light. Rinse well before grinding.
Description - Step 2
Grind & aerate the batter
Blend moong dal into a thick, smooth paste using minimal water. Repeat with the urad dal. Combine both in a bowl with ginger, salt and pepper. Whisk the batter vigorously to aerate it.
Description - Step 3
Fry the vadas
Heat oil in a deep pan on medium flame. Drop tablespoon-sized portions of batter into the oil and fry until golden on both sides. Drain excess oil on a paper towel.
Description - Step 4
Soak & squeeze the vadas
Place the warm vadas into hot water and soak for 20 minutes to soften. Flip halfway through soaking, then gently squeeze out excess water. This helps them absorb yoghurt without breaking.
Description - Step 5
Prepare the dahi base
Whisk the dahi until silky smooth. Adjust consistency with a splash of water if needed.
Description - Step 6
Assemble the chaat parfait
Arrange the hydrated vadas on a platter or layer them in individual glasses. Spoon over the whisked dahi, followed by green chutney, tamarind chutney, onions and tomatoes. Next, sprinkle chilli powder and chaat masala. Finish with fresh coriander, boondi (if using) and sev for a vibrant crunch.
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Indian
Easy
Appetizer
