Dahi Vada

Dahi Vada, also known as Dahi Bhalla, is an Indian chaat, prepared by soaking vadas in thick curd (yogurt).

In this, hot deep fried vadas are first put in water and then transferred to thick beaten curd. To add more flavor, they may be topped with chilli powder, chaat masala, roasted cumin seeds, coriander chutney, and tamarind chutney. Sweet curd is preferred in some places in India, especially in the states of Maharashtra and Gujarat.

Ingredients (for 30-35 small vadas)

For Vada

• Urad Daal – ¾ cup
• Moong Daal – ¼ cup
• Green Chilli – 1 (chopped)
• Ginger – 1 inch (chopped)
• Cumin Seeds (Jeera) – 1 tsp
• Asafoetida (Hing) – a pinch
• Water – ½ cup for grinding the batter

Other Ingredients

• Curd – 3 cups
• Chaat Masala – ½ tsp
• Red Chilli Powder – ½ tsp
• Roasted Cumin Powder – 1 tsp
• Black Salt – ½ tsp
• Salt – to taste

Method

1. Soak urad daal and moong daal in 4 cups of water for 4-5 hours.
2. Drain and grind both daal, green chillies, ginger, cumin seeds, asafoetida & water in a grinder and grind to a coarse batter.
3. Take the batter in a big bowl.
4. Stir the batter briskly with spoon, whisk or spatula for a couple of minutes to incorporate air in it, this makes the batter light and fluffy.
5. We will now test the batter (whether it is ready to make vadas or not).
6. For this, will drop a small marble sized batter in a glass of water, if it comes on top then it means that the batter is ready to make vadas.
7. Heat oil in a kadai for deep frying the vada.
8. When the oil is medium hot, drop spoonfuls of the batter in the oil.
9. When the vadas become pale golden from the sides, turn them.
10. Fry the vadas till they become crisp and golden from all sides.
11. Drain on absorbent paper.
12. In a big bowl take water and mix 1 tbsp salt.
13. Add the hot vadas into the water and soak them for 15-20 minutes.
14. Take each vada and press between your palms to remove excess water.
15. Now place these vadas in the serving bowl.
16. Whisk the curd till smooth, pour it over the vadas.
17. Top them with the tamarind chutney.
18. Sprinkle red chilli powder, roasted cumin powder, chaat masala and black salt on top.
19. Dahi vada is ready to be served.

NOTE: You can also add a little coriander chutney as required.

Dahi Vada

Nidhi Agrawal

Dahi Vada, also known as Dahi Bhalla, is an Indian chaat, prepared by soaking vadas in thick curd (yogurt). In this, hot deep fried vadas are first put in water and then transferred to thick beaten curd. To add more flavor, they may be topped with chilli powder, chaat masala, roasted cumin seeds, coriander chutney, and tamarind chutney. Sweet curd is preferred in some places in India, especially in the states of Maharashtra and Gujarat.

5 from 3 votes

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Prep Time 2 hours hrs

Cook Time 45 minutes mins

Soaking Time 5 hours hrs

Total Time 7 hours hrs 45 minutes mins

Course Appetizer, North Indian, Snack

Cuisine Indian

Servings 35 vadas

Calories 47 kcal

Ingredients

  

For Vada

• ¾ cup Urad Daal
• ¼ cup Moong Daal
• 1 Green Chilli chopped
• 1 inch Ginger chopped
• 1 tsp Cumin Seeds (Jeera)
• 1 pinch Asafoetida (Hing)
• ½ cup Water – ½ cup for grinding the batter

Other Ingredients

• 3 cups Curd
• ½ tsp Chaat Masala
• ½ tsp Red Chilli Powder
• 1 tsp Roasted Cumin Powder
• ½ tsp Black Salt
• Salt – to taste

Instructions

 

• Soak urad daal and moong daal in 4 cups of water for 4-5 hours.
• Drain and grind both daal, green chillies, ginger, cumin seeds, asafoetida & water in a grinder and grind to a coarse batter.
• Take the batter in a big bowl.
• Stir the batter briskly with spoon, whisk or spatula for a couple of minutes to incorporate air in it, this makes the batter light and fluffy.
• We will now test the batter (whether it is ready to make vadas or not).
• For this, will drop a small marble sized batter in a glass of water, if it comes on top then it means that the batter is ready to make vadas.
• Heat oil in a kadai for deep frying the vada.
• When the oil is medium hot, drop spoonfuls of the batter in the oil.
• When the vadas become pale golden from the sides, turn them.
• Fry the vadas till they become crisp and golden from all sides.
• Drain on absorbent paper.
• In a big bowl take water and mix 1 tbsp salt.
• Add the hot vadas into the water and soak them for 15-20 minutes.
• Take each vada and press between your palms to remove excess water.
• Now place these vadas in the serving bowl.
• Whisk the curd till smooth, pour it over the vadas.
• Top them with the tamarind chutney.
• Sprinkle red chilli powder, roasted cumin powder, chaat masala and black salt on top.
• Dahi vada is ready to be served.

Notes

We can also use coriander chutney as required.

Keyword dahi bhalla, dahi vada, dahi vade

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