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Latest comment: 16 years ago1 comment1 person in discussion
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Latest comment: 11 months ago1 comment1 person in discussion
Priya Krishna wrote in The New York Times, "descriptions of chaat variants like dahi vada, fritters soaked in yogurt, appear in literature from 500 B.C., according to K.T. Achaya’s A Historical Dictionary in [sic] Indian Food."[1] Only that's not what K. T. Achaya wrote in his book. He wrote, "The deep-fried pulse preparation vataka [vadā] first occurs in the Sūtra literature c. 500 BC." That's just the fritter part of this dish. The earliest record of putting the fritters in yogurt comes from 1,600 years later, as Achaya says in his next sentence, "The Mānasollāsa in the twelfth century refers to the soaking of vadās in milk to give kshīravata, and in soured kānjika (rice water) or curd [yogurt]".[1] Consequently I'm removing from this article the claim that, "Descriptions of dahi vada also appear in literature from 500 BCE."
References
^K. T. Achaya (1998). A Historical Dictionary of Indian Food. Oxford University Press. p. 59. ISBN0-19-564254-6.
