Vrat Ke Dahi Vade | Dahi Bhalla with Vrat Ki Chutney
Vrat Ke Dahi Vade is a delicious and light Indian snack specially made for fasting (Vrat). These soft and fluffy vadas are prepared using fasting-friendly ingredients like samak chawal (barnyard millet) or singhare ka atta (water chestnut flour) and are soaked in creamy yogurt. Served with Vrat ki chutney made from dates, tamarind, or coriander, this dish is a perfect blend of taste and tradition during festive fasting days.
Ingredients
For Bhalle
- Samak Chawal (सनक के चावल) – ½ cup
- Oil (तेल) – 2 tbsp
- Peppercorn (काली मिर्च) –
- Cumin (जीरा) – 2 tsp
- Green chilli, chopped (हरि मिर्च) – 2 nos
- Ginger, chopped (अदरक) – 2 tsp
- Water (पानी) – 1½ cups
- Sendha namak (सेंधा नमक) – 1 tsp
- Boiled potato, medium (उबला आलू) – 2 nos
- Coriander, chopped (ताज़ा धनिया) – handful
- Sendha namak (सेंधा नमक) – to taste
- Oil (तेल) – for deep frying
For Soaking
- Water (पानी) – 3 cups
- Curd (दही) – 2 tbsp
- Sendha Namak (सेंधा नमक) – ½ tsp
FOR SWEET CURD
- Curd (दही) – 2 cups
- Sugar (चीनी) – 5 tbsp
- Sendha namak (सेंधा नमक) – a pinch
For Khatti Meethi Vrat Ki Chutney
- Water (पानी) – 3 cups
- Anardana powder (अनारदाना) – ¼ cup
- Amchur (अमचूर) – ½ cup
- Ginger, grated (अदरक) – 1 tbsp
- Roasted cumin, pounded (भुना जीरा) – 1 tbsp
- Black pepper powder (काली मिर्च) – ½ tsp
- Sendha Namak (सेन्धा नमक) to taste
- Gur, grated (गुड़) – ½ cup
For garnish
- Green chilli, chopped (हरि मिर्च)
- Ginger julienne (अदरक के लच्छे)
- Roasted cumin powder (भुना जीरा)
- Pomegranate seeds (अनार)
- Coriander sprigs (ताज़ा धनिया)
Instructions
- For Vrat ke dahi vade, Wash and drain samak rice (barnyard millet), and crush some black pepper. Heat some oil in a pan and temper with black pepper, cumin, chopped green chillies, and ginger. Add some water, sendha namak (rock salt), and let it come to a boil. Once the water is boiling, add the samak rice and keep stirring thoroughly to avoid clumping. Cook until the mixture reaches a dough-like consistency. Transfer it onto a plate, and once it reaches room temperature, add grated boiled potatoes, chopped coriander, and more sendha namak, and knead until it comes together. Roll out vade/bhalle and deep fry them in oil until light golden brown.
- For Vrat ki chutney, in a pan, add water, anardana powder, amchur, grated ginger, roasted cumin powder, black pepper powder, sendha namak, and jaggery. Bring it to a boil and cook until it slightly thickens. Strain the chutney into a bowl.
- For dipping, in a bowl, add water, curd, and sendha namak. Whisk it all together and add the vade to soak for five minutes.For sweet curd, Whisk sugar and curd together with a pinch of sendha namak.Assemble the Dahi vade on a plate and garnish with ginger juliennes, chopped green chillies, pomegranate seeds, and coriander sprigs.
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