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. Mix both the vada with white urad dal and yellow gram dal. 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.
Prep Time10 minutesmins
Cook Time30 minutesmins
Soaking time2 hourshrs
Total Time2 hourshrs40 minutesmins
Course: Side Dish
Cuisine: Indian
Keyword: Dahi Bhalle, Dahi Bhalle Recipe, Dahi Vada, Dahi Vada Recipe, How to make Dahi Vada
Servings: 20Dahi Vadas
Ingredients
1cupWhite urad Dal
1tspCumin seeds
2Green Chilieschopped
½inch Ginger
Fresh Coriander
Salt as per taste
3cupsCurd / Yogurt
½tbspSugar
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.