Dahi Vada there is several versions of Dahi Vada within India which changes with the region. Dahi Vada is very famous in North India. Delhi Dahi Bhalla is pure chaat recipe and is spiced with green chutney, tamarind chutney and black salt.
North Indian Dahi Vada contain raisins, cashews, ginger and green chilies in batter of Vada.
Dahi Vada, Dahi Bhalla or Dahi Bara is fried lentil dumplings, topped with curd, variety of chutney and spices. It’s a famous Indian Chaat recipe and very popular street food.
Some people make the Dahi Vada using only Urad dal but some use a mix of Urad and Moong dal.
The Vada with moong dal is lighter for the stomach.
Please do read it.
Preparation Time: 10 Minutes
Rest Time: 6 Hours / Overnight
Cook Time: 30 Minutes
Serve: 6 People
- 1 cup Urad Dal (washed & soaked)
- 1/2 cup Moong Dal (washed & soaked)
- 1 tsp Cumin seeds
- Salt to taste
- 1 inch Ginger (chopped)
- 1 Green Chilli (chopped)
- 1 tsp Raisins (optional)
- Cold Water (as required)
- Oil for deep frying
- Luke warm Water (for soaking purpose)
- Pinch of Asafoetida
For Seasoned Curd:
- 2 cups Curd (thick)
- 1 tsp Black Salt
- 2 tbsp Powdered Sugar (as per sweetness)
For Serving Dahi Vada:
Make sure the chutney and the curd is chilled enough
- Soaked Vadas
- Seasoned curd
- Cumin powder
- Red chilli powder
- Black salt
- Tamarind chutney
- Coriander chutney
- Shev (Sev)
Method of Preparation:
How to make Dahi Vada:
- Wash and Soak the Urad Dal and Moong Dal separately in fresh water for at least 6 hours or overnight.
- Drain the excess water of both, Moong dal and Urad dal.
- Grind them separately in a mixer grinder to make a smooth and thick paste (add little water if required). Do not add excess water.
- Transfer both the dal paste in the same large mixing bowl.
- Mix both dal together and whisk them well for 10-12 minutes.
- Use only one direction for whisking and whisk until the mixture fluffs up.
- Check by taking a spoon if its stuck to the spoon it’s ready for the next step; make sure it’s not pouring in consistency.
- Add Cumin seeds, Salt to taste, Ginger, Green chillies and Raisins.
- Mix everything up well and fold gently.
- Dahi Vada batter is ready for frying.
- Set a deep pan filled with Oil on medium high heat for deep frying the Vadas.
- Dip your hand in cold water, scoop and shape the dal mixture in small round.
- Drop it in hot oil carefully.
- While frying gently keep pouring the hot oil with the spatula so the Vadas fluff up.
- Fry them on medium heat and also fry the vadas till they turn golden brown.
- Drain off the Vadas on to kitchen towel to absorb oil.
- Pour Luke warm water in a big bowl for soaking, add salt and hing and mix well.
- Transfer the fried Vadas in water to soak. Keep soaked for 20-30 minutes.
- Take out the soaked Vadas and squeeze out excess water with light hands without damaging the Vadas. Keep aside and assemble when about to eat.
How to make Seasoned Curd:
- Add Curd in large bowl and beat well or strain curd with the help of sieve.
- Add Black Salt and Powdered Sugar.
- Mix well and keep aside for later use.
How to Serve Dahi Vada:
- Place Soaked Vadas in platter.
- Pour the seasoned curd on every Vadas evenly.
- Sprinkle pinch of Cumin powder, red chilli powder, and black salt all over the Vadas.
- Pour tamarind chutney and coriander chutney.
- And finally top with some Shev (Sev).
- Dahi Vada is ready to be served, serve it chilled.
How long can you store the Vadas?
If you want to use the vadas later, just keep them in the refrigerator for 2-3 days.
Before using, dip them in soaking water for 20-30 minutes and then top them with curd.
To make soft Dahi Vada recipe with a soft center, the trick is to whip the lentil paste until it is very light and fluffy.
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