Dahi vada (Dahi bhalla recipe)
Spicy and sweet Vada soaked in whipped curd, popularly known as Dahi Vada recipe (Dahi Bhalla), is a popular snack for a delicious snack. Washed urad dal is used to make vada, the vada is dipped in fresh curd and served with sweet tamarind chutney and spices. This fun appetizer is a North Indian street food, easy to make at home.
In India, Dahi Vada is often made on special occasions or festivals. This is a great bunch recipe with a meal for dinner, lunch, or party, you will enjoy the wonderful combination. Read also.
What is Dahi Vada?
Popular street food of India, and made in homes for special occasions. The combination of curd and vada makes a wonderful recipe. Vada can be called a pakora made from urad dal which is deeply avoided. This is an easy recipe, you have to take special care of a few things.
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Prepration Time 30 Minutes
Cooking time 20 minutes
Total Time 50 Minutes
Serve 06 people
Difficulty level easy
Course Snacks/ appetizer
Cuisine North Indian recipe
Ingredients for Dahi vada recipe
(1 cup = 250 grams)
Urad dal 500 grams
Moong Dal 500 grams
Green chili 2-3 (finely chopped)
Ginger 01 inch (grated)
Red chili powder 01 tsp
Roasted cumin powder 01 tsp
Black pepper (peppercorn) 1/2 tsp
Tamarind-sweet chutney 1/2 cup
Curd 500 ml (well-whipped)
Baking soda 01 pinch
Chaat Masala 01 tsp
Black salt 1/2 tsp
Olive oil 01 cup
salt as per taste
For garnishing
Fresh coriander 1/2cup (chopped)
Green chilies 2-3 chopped
Red chili powder 1/2 tsp
How to make Dahi vada
Dahi Vada is always prepared in two parts: the first part vada and the second part curd mixture. A combination of these two makes curd promise.
Prepare the vada
- First of all, wash the urad dal and moong dal in a separate bowl thoroughly and immerse it again in water and let them rest for about 6 to 7 hours.
- After the lentils (dal) are wet, if they have peels, then they will come off quickly. Separate them.
- Now drain the excess water from the dal and grind it in a mixer grinder to make a thick paste, if it is too thin then the vada will not be made easily.
- Beat the lentils well by hand, the more you bet, the softer the vada will become, add ginger garlic paste, chopped green chilies, baking soda, and salt according to taste and then mix it well, keep it aside.
- To check that your batter is ready, pour it slowly into a glass full of water. If the batter drop is seen floating on top of the water then your mixture is ready.
Frying vada
- Now heat oil in a deep pan, now apply refined oil to your palm, and make a round shape by taking a little batter and flattening it by pressing on top.
- Keep making videos and put them in hot oil, now lower the flame and fry till golden brown. Flip the vada and fry on the other side till it turns brown.
- Take lukewarm water in a big pan and put the fried vadas in it, and leave it for about 15-20 minutes.
- Now take out the wet vadas and squeeze them gently between the palms to squeeze out the excess water.
- Keep it aside.
Make Curd mixture
- Take curd in a big bowl and beat it well, there should be no lumps in it.
- Now add black salt, sugar, and plain salt to the curd and stir well.
- Add roasted cumin powder to the mixture and mix well.
How to Combine Dahi Vada
Add the water-soaked Bada to the curd and garnish it with green coriander leaves. Now your Dahi Vada is ready, eat it yourself and feed it to the guests too.
How to Serve Dahi Bhalla
Garnish with Dahi vada green coriander leaves, sprinkle some red chili powder, add some sweet and sour tamarind chutney and serve cold. You can serve it with the main meal or as a snack.
Key tips
- I have added a spoonful of sugar to my curd mixture to enhance the taste, if you don’t like sweets then don’t.
- Always keep an equal quantity of urad dal and moong dal, Dahi Vada will be delicious.
- Add baking soda to the vada batter and mix it well, this will make the curd vada more crisp and tasty.
- If you want the vada to be white, then add one tablespoon of all-purpose flour to the batter
