Dahi Vada Recipe (Dahi bhalla)
Discover the fool-proof, step-by-step method for creating a soft, melt-in-your-mouth Indian Chaat and the widely popular street food – Dahi Vada, also known as Dahi Bhalla.
Ingredients
For Vada
- 1 cup urad dal (skinned split black gram)
- Salt to taste
- ½ to ¾ cup Water (or as needed) (do not use a lot)
For Curd
- 3 cups Fresh full fat Curd (Plain yogurt)
- Salt to taste
- 2½ tablespoon Sugar
- ½ cup water (or as needed to get the desired dahi cosistancy)
Other ingredients for topping
- Red chili powder
- Roasted cumin powder
- salt
- sweet chutney
- Mint and coriander powder
- Cilantro for garnishing
- Oil for deep frying
- Pomegranate Optional
Instructions
Soak the lentil
- Take the urad dal (lentil) in a large bowl and wash them a few times until the water runs clear. Soak them overnight. If you are in a hurry, you can soak them in hot water for 3 hours.
Make the batter
- Drain the soaking water. Add lentils to a blender. Blend it coarsely first, then add 2 tablespoon water at one time and grind again. Scrape off the sides. Keep bending until you get a smooth, thick, and fluffy batter adding 1 tablespoon chilled water each time or as needed. I have added ½ cup water in total. (do not add too much water as the batter may turn runny and your vada will be oily when fried.
- If you happen to add more water by mistake and the batter has become runny, grind some poha and add it into the batter. You can also add some rice flour.
- Remove the batter in a large bowl.
- Add salt and whip the lentil batter vigorously to make it light and fluffy using a hand beater or standing mixer. You can also do that with a spoon or ladle.
- To figure out if the batter is ready to make the vada’s, drop a small ball of the batter with a spoon in a bowl filled with cold water. If the ball immediately starts to float on top, the batter is ready to make vada.
Fry the Vada
- Heat oil in a kadhai or pan. Make sure the oil is hot before making the Vadas. You can check by dropping a single drop of the batter, it should rise to the top of the oil immediately. After the oil is hot, reduce to medium heat.
- Take water in a small bowl. Dip your fingers in water, then take some batter in your hand and drop it in the hot oil. You can drop vada using an ice cream scoop or spoon too. Now before making the next vada, dip your fingers or spoon in the water again and then take the batter. Repeat for each vada.
- When the Vada is golden brown and is done on one side, flip them over with a ladle.
- When the other side is done, take them out in a bowl lined with a paper napkin to soak the excess oil. Fry the vada in batches. Do not overcrowd when frying them.
- Now soak the vada in lukewarm water as soon as they are fried for about 15 minutes. The vada will soak up the water, double in size and become super soft.
- While these soaks fry the next batch of the vadas
- Now take each vada and gently press in between your palms to remove excess water. Handle them gently they may break.
Assemble the Dahi Vada
- Take the yogurt (curd) in a big bowl and season it with salt and sugar. Add ¼ cup water and whisk it well. If the yogurt is too thick, add some more water to get the right consistency.
- Place the softened vada in a bowl or serving tray. Pour the yogurt over them, so they are all covered with the yogurt. For best result, refrigerate them for 1-2 hours so the vada soaks in the yogurt.
- One you are ready to serve, drop the tamarind chutney and cilantro chutney over them and sprinkle the roasted cumin powder, red chili powder, pomegranate, and salt. Add more curd if required.
- If making the for guests, gatherings, or parties, make them a few hours ago or a day before and add all the chutneys and spices at the time of serving.
- Enjoy!
Nutrition
Calories: 48kcalCarbohydrates: 7gProtein: 4gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 8mgPotassium: 28mgFiber: 2gSugar: 2gVitamin A: 2IUVitamin C: 1mgCalcium: 28mgIron: 1mg
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