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 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.