Dahi vada

Dahi vada is also known as "dahi vade" (दही वडे) in Marathi, dahi barey/dahi balley (دہی بھلے/دہی بڑے) in Urdu, dahi bada/dahi vada (दही बड़ा/दही वड़ा) in Hindi, dahi bhalla (دہی بھلا/ਦਹੀ ਭੱਲਾ) in Punjabi, thayir vadai(தயிர் வடை) in Tamil, thairu vada(തൈര് വട) in Malayalam, perugu vada in Telugu, mosaru vade(ಮೊಸರು ವಡೆ) in Kannada, dahi bara (ଦହି ବରା) in Odia and doi bora (দই বড়া) in Bengali. In Bhojpuri, it's called Dahī Baaraa (𑂠𑂯𑂲 𑂥𑂰𑂩𑂰). ==History==

A recipe for dahi wada (as kshiravata) is mentioned in Manasollasa, a 12th-century Sanskrit encyclopedia compiled by Someshvara III, who ruled from present-day Karnataka. Today, dahi vada is prepared on festival such as Holi. ==Preparation==

Washed urad lentils are soaked overnight and ground into a batter for the vada, then cooked in hot oil. The hot deep-fried vadas are first put in water and then transferred to thick beaten yogurt. The vadas are soaked for a period of time before serving. File:Dahi vada.jpg File:Dahi Vada or Dahi Bhalla.JPG| File:Dahiwada.JPG File:Dahi Vada on Glass plate.jpg File:Dahi-Wada.jpg File:Special potato wada.jpg == Locations ==

Dahi vada as popular street chaat is found in various cities across India, including Chennai, Bangaluru, Delhi, Mumbai, Hyderabad, Jaipur, Kolkata, Kochi, Cuttack, and Indore. Dahi baray are also found in Pakistan, especially in Karachi. ==See also==