Dahi Vada Recipe | Dahi Bhalla Chat Recipe

Dahi vada is a snack originating from the Indian subcontinent and Popular throughout South Asia. It is prepared by soaking vadas in thick dahi. Dahi vada is deep-fried lentil balls dunked in yogurt, topped with different kinds of chutneys and then garnished with spice powders. Dahi vada is one fo classic North Indian chaat snacks that are sold as street food across India.

There are many versions and variations of this snack known with different names across India-Dahi Bhalla, Thayir vadai, perugu vada, and mosaru vade are some of the most known variations.

Well made Dahi vada has a melt in the mouth texture. The sweet-sour tamarind chutney and flavorful spicy green chutneys compliment the taste. Various spice powders and chaat masala add flavor & zing to the chaat making it look & taste delicious.

Making Dahi vada is quite easy, except there is a bit of preparation work that includes soaking the dals and making the chutneys. You can also make tamarind chutney and green chutney the previous day and refrigerate. Make sure you don’t use onions in the green chutney if you are making it ahead.

Prep Time

Cook Time

Total Time

30 Minutes

30 Minutes

60 Minutes

Author: Creative Baby
Recipe Type: Snacks, Starters
Cuisine: North Indian
Servings: 5 To 6 Persons

Ingredients

For Making Vada

• 1 cup urad dal
• 1 chopped green chili
• 1/2inch  chopped ginger
• 1 tbsp cumin seeds(jeera)
• salt to taste
• 1 pinch asafoetida(hing)
• 8 to 9 chopped cashews
• 8 to 9 chopped raisins
• 2 to 4 tbsp chilled water
• oil as needed for deep frying

For Green Chutney

• 1 cup coriander leaves
• 1/4 cup mint (pudina)
• 1 green chili
• 1/4 inch ginger(adrak)
• 1 clove garlic(lehsun)(optional)
• 1/2 tbsp cumin seeds (jeera)
• Lemon juice
• salt to taste
• water very little if needed.

For Tamarind Chutney

• 1/4 cup tamarind(imali)
• 1/2 cup jaggery
• water as needed
• salt to taste
• 1/4 tbsp roasted cumin powder
• 1/4 tbsp red chili powder
• 1/2 tbsp coriander powder

For Garnishing Dahi Vada

2 cups curd (plain dahi)

1/2 to 3/4 tbsp roasted cumin powder (jeera powder)

1/4 tbsp red chili powder

1/2 to 3/4 tbsp chaat masala

roasted peanuts (optional)

finely chopped coriander leaves.

pomegranate seeds (optional)

1 tbsp black salt(Kala namak)

How To Make Dahi Vada

Step 1

Wash urad dal a few times and soak for at least 4 to 6 hours.

Step 2

Drain daal and add it to a blender jar with cumin seeds, salt, green chili, ginger, and hing.

Step 3

Blend coarsely first, then pour 1 tbsp chilled water and grind it again. Scraping the sides, repeat blending adding 1 tbsp water each time only as needed until the batter turns fluffy and light.

Step 4

Take the ground batter in a bowl. Stir in chopped raisins & cashews. optional ingredients and you can just skip them if you want.

Step 5

Briskly & vigorously stir the better for a minute or two minutes with a spoon or spatula. This makes the better more fluffy and light. As a result, you get softer and porous vada.

Step 6

Pour oil to a Kadai and heat it enough to fry the vadas. Take small portions of the batter and drop into the oil and fry until golden and crisp. Remove to a plate.

Step 7

When they are still warm, add the vada in water and let them soak for 18-20 minutes. Vada has increased a bit size as well as their color has changed.

Step 8

Press each soaked vada between your palms to remove water. Gently press or else you might end up breaking them. Press all the soaked vada this way and keep them aside on a plate.

Step 9:

Beat the chilled curd till smooth.

How To Make Tamarind Chutney

Step 1

Pour 1 cup water to a pot and heat it. Next put in tamarind, jaggery, and dates if using. Simmer all these for 4 to 5 mins until the tamarind turns soft and completely mushy.

Step 2

Add red chili powder, salt, cumin powder and coriander powder or garam masala. Mix well. Taste this and add more jaggery if desired. Cool & blend it. Pass through a sieve to a wide bowl.

Step 3

Transfer this to a dry glass or ceramic jar. Store this in the fridge and use up within 4 to 6 days.

How To Make Green Chutney

Step 1

Grind all the ingredients mentioned under the green chutney list with little water.

Step 2

Remove and keep aside in a small bowl.

How To Serve Dahi Vada

Step 1

Place vada in a serving tray. 

Step 2

Beat yogurt until smooth and creamy. You can also add a tbsp of powdered sugar and a little salt to the dahi.

Step 3

Pour Dahi over vadas generously. 

Step 4

Top with the green chutney and tamarind chutney as required.

Step 5

sprinkle the red chili powder, roasted cumin powder, chat masala and black salt and choice of your ingredients.

Step 6

Garnish it with chopped coriander leaves.

Step 7

Serve Dahi vada immediately or refrigerate and serve later.

Note

• To get a good soft urad dal vada, remember to soak the lentils overnight. grind the batter really well with little water.
• Also, remember to use fresh yogurt. I  used homemade yogurt

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