Dahi Vada Recipe
In Hindi, Dahi means yogurt/ curd, and Vadas are deep-fried fritters made of lentils. Originating out of North India, Dahi Vadas are super soft spongy lentil balls layered with chilled creamy yogurt and sprinkled with a pinch of Indian spices and generous spicy and sweet chutney helpings. Dahi Bhalle combines sweet, sour, and spicy flavors in every bite.
Dahi Vada is a typical street food loved by people all over India. The pronunciation of this dish differs based on the language spoken in the state. For instance, states having Hindi as a dominant language refer to this dish as Dahi Vade (दही वड़ा), however in Marathi, pronounced as Dahi Vada (दही वड़ा) in Punjabi, it is called Dahi Bhalla (दही भला) or Dahi Bhalle (दही भल्ले), and in Tamil, it has a different word called Thayir Vada.
The main ingredient of any Dahi vada recipe is the Lentil. You can make vada with white urad dal, yellow moong dal, or a mix of both. I prefer white urad dal Dahi vadas as they are soft, spongy, and melt in your mouth. The actual softness comes from whisking the vadas in the right direction. The whisking process is essential to make a fluffy and spongy Dahi Vada.
Urad Dal Lentils are protein-packed and have an excellent quality of controlling glucose. Hence it is great for people who have Diabetes. These lentils help boost bone health, packed with calcium, iron, and vitamin B. These lentils also have a lot of potassium, promoting blood circulation, and are enriched with magnesium and fiber to keep cholesterol levels at bay.
Dahi Vada is still a popular recipe, and every household in India makes this dish as an appetizer for Lunch or Dinner. Nowadays, bread Dahi vada is trending in the market as well. If you want me to share the recipe for bread Dahi vadas, please comment below. While the Dahi Bhalle recipe takes time, prepare the vadas well in advance and store them in the fridge or freezer. When needed, soak them in hot water and use them. Prepare other things like green chutney and tamarind chutney well in advance to save time
Table of Contents
Recipe Video
Recipe Card
Dahi Vada Recipe (Updated)
Ingredients
- 1 cup White urad Dal
- 1 tsp Cumin seeds
- 2 Green Chilies chopped
- ½ inch Ginger
- Fresh Coriander
- Salt as per taste
- 3 cups Curd / Yogurt
- ½ tbsp Sugar
- Black Salt
- Roasted Cumin powder
- Red Chilli Powder
- Chat Masala
- Black pepper powder
- Mint Chutney
- Sweet Tamarind Chutney
- Fresh Coriander
Instructions
- Wash the Urad dal nicely twice or thrice with water.
- Add enough water and soak for two hours.
- After two hours, strain all the water and transfer the dal to a mixing jar. Add very little water and grind it to a smooth paste.
- Now transfer the ground paste into a bowl. Whisk the batter in one direction for 1 to 2 minutes with a whisker or your hand.
- Add 1 tsp cumin seeds, two chopped green chilies, ½ inch chopped ginger, fresh coriander leaves, and salt in the batter.
- Whisk the batter again in one direction for 1 to 2 minutes.
- Pour a little batter into a bowl of water. If the batter floats, it is perfect to fry or whisk for more time.
- Now wet your hand with water.
- And take the little batter in your hand.
- Now gently drop small balls in medium hot oil.
- Flip occasionally and fry the vadas until golden on medium flame.After frying, transfer all the fried vadas to a bowl of water.
- After frying, transfer all the fried vadas to a bowl of water.
- Soak the vadas for 10 minutes or until the vadas softened.
- Take one vada and place it on your palm. With your other hand, press the vada to flatten it and squeeze excess water. Similarly, follow this process for remaining vadas.
- Place the vadas in a hollow rectangular tray.
- In a mixing bowl, take 3 cups yogurt or curd, add ½ tbsp sugar, and salt as per taste. Whisk the curd well to get a smooth and thick consistency. Add water if required.
- Pour the whisked yogurt or curd over the vadas.
- Now sprinkle little rock salt, chat masala, black pepper powder, roasted cumin powder, and red chili powder over the vadas. And finally, garnish it with some green mint chutney, sweet tamarind chutney, and fresh coriander leaves.
- The Dahi vadas are ready, keep them in the fridge for an hour and serve chilled.
Notes
- Please don’t soak the white urad dal in water for more than 2 hours; else, it will become sticky.
- Add very little water and grind the dal.
- The ground batter should be smooth, dry, and medium consistency.
- Continuously whisk the dal in one direction only; to incorporate air, which makes the vada soft and fluffy.
- Always fry the vadas on medium to low flame.
- Add more sugar to the yogurt if you like sweet Dahi vada’s
- For a party or any occasion, you can fry the vada a few days earlier and store them in the deep freezer, and when required, take them out, allow them to come to room temperature, and soak them in hot water for 10 minutes and prepare the dahi vadas as usual.
How to make Dahi Vada at home Step by Step Photos
- Wash the Urad dal nicely twice or thrice with water.
- Add enough water and soak for 2 hours.
- After two hours, strain all the water and transfer the dal to a mixing jar. Add very little water and grind it to a smooth paste.
- Now transfer the ground paste into a bowl. Whisk the batter in one direction for 1 to 2 minutes with a whisker or your hand.
- Add 1 tsp cumin seeds, two chopped green chilies, ½ inch chopped ginger, fresh coriander leaves, and salt in the batter.
- Whisk the batter again in one direction for 1 to 2 minutes.
- Pour a little batter into a bowl of water. If the batter floats, it is perfect to fry or whisk for more time.
- Now wet your hand with water.
- And take the little batter in your hand.
- Now gently drop small balls in medium hot oil.
- Flip occasionally and fry the vadas until golden on medium flame.
- After frying, transfer all the fried vadas to a bowl of water.
- Soak the vadas for 10 minutes or until the vadas softened.
- Take one vada and place it on your palm. With your other hand, press the vada to flatten it and squeeze excess water. Similarly, follow this process for remaining vadas.
- Place the vadas in a hollow rectangular tray.
- In a mixing bowl, take 3 cups yogurt or curd, add ½ tbsp sugar, and salt as per taste. Whisk the curd well to get a smooth and thick consistency. Add water if required.
- Pour the whisked yogurt or curd over the vadas.
- Now sprinkle little rock salt, chat masala, black pepper powder, roasted cumin powder, and red chili powder over the vadas. And finally, garnish it with some green mint chutney, sweet tamarind chutney, and fresh coriander leaves.
- The Dahi vadas are ready, keep them in the fridge for an hour and serve chilled.
Notes
- Please don’t soak the white urad dal in water for more than 2 hours; else, it will become sticky.
- Add very little water and grind the dal.
- The ground batter should be smooth, dry, and medium consistency.
- Continuously whisk the dal in one direction only; to incorporate air, which makes the vada soft and fluffy.
- Always fry the vadas on medium to low flame.
- Add more sugar to the yogurt if you like sweet Dahi vada’s
- For a party or any occasion, you can fry the vada a few days earlier and store them in the deep freezer, and when required, take them out, allow them to come to room temperature, and soak them in hot water for 10 minutes and prepare the dahi vadas as usual.
FAQs
What is the difference between Dahi Vada and Dahi Bhalla?
Dahi Vadas and Dahi Bhalla both are the same. In North India it is known as Dahi Bhalla and other places they call it Dahi vada. Basically, Dahi vadas are super soft spongy lentil balls layered with chilled creamy yogurt and sprinkled with a pinch of Indian spices and generous spicy and sweet chutney helpings. It combines sweet, sour, and spicy flavors in every bite.
How to make Dahi Bhalla or Dahi Vade at home?
Soak the Urad dal for two hours and grind it into a smooth paste. Whisk the batter for some time until light and fluffy. Add 1 tsp cumin seeds, two chopped green chilies, ½ inch chopped ginger, fresh coriander leaves, and salt in the batter. Drop small balls of batter in the oil and fry them. Then soak the vadas in the water until they soften. Squeeze the excess water from the vadas and place them in the tray. Add salt and sugar to the yogurt and whisk it. Pour whisked yogurt, sprinkle little rock salt, chat masala, black pepper powder, roasted cumin powder, and red chili powder over the vadas. And finally, garnish it with some green mint chutney, sweet tamarind chutney, and fresh coriander leaves. The Dahi vadas are ready. Please keep them in the fridge for an hour and serve chilled.
Which lentil is good for making Dahi Bhalla or Dahi Vada?
The main ingredient of any Dahi vada recipe is the Lentil. You can make vada with white urad dal, yellow moong dal, or a mix of both. I prefer white urad dal Dahi vadas as they are soft, spongy, and melt in your mouth. The actual softness comes from whisking the vadas in the right direction. The whisking process is essential to make a fluffy and spongy Dahi Vada.
How can we make soft and spongy Dahi Bhalla or Dahi Vade?
The main ingredient of any Dahi vada recipe is the Lentil. You can make vada with white urad dal, yellow moong dal, or a mix of both. White urad dal Dahi vadas are soft, spongy, and melt in your mouth. The dal should be ground to a smooth paste with little water. The batter should be neither thick nor thin but with a medium consistency. The actual softness comes from whisking the vadas in the right direction. The whisking process is essential to make a fluffy and spongy Dahi Vada.
Can I fry the vadas in advance and keep to make Dahi Vada?
Yes, you can fry the vadas in advance and keep them. For a party or any occasion, fry the vada a few days earlier and store them in the deep freezer or below in the fridge, and when required, take them out, allow them to come to room temperature, and soak them in hot water for 10 minutes and prepare the dahi vadas as usual.
Conclusion
In this Dahi Vada Recipe, we have shared how to make soft, spongy, delicious Dahi Bhalla at home with tips, tricks, and step-by-step instructions. You are on the right page if you want to make a Dahi vada recipe. Make them anytime and enjoy them with your family. Do try it at home. If you like this recipe, please comment and rank us for this recipe. Your suggestion and comments are always welcome and are like a treasure to improve every time.