Dahi Vada Recipe, How to make dahi vada | Dahi Bhalla Recipe

Dahi Vada Recipe(dahi baray)

Dahi vada recipe is a delicious snacks, they are also known as dahi bhalla, which is made from black gram lentils (urad daal) and yogurt. In India, dahi vada recipe is usually prepared on festivals and occasions but it can be a good recipe for summers as well because yogurt cools the body temperature in hot summers.

Today I am posting the North Indian style dahi vada recipe. I have served dahi vada with green chutney and Saunth (dry ginger) tamarind chutney topped with sev (Sev is essentially small pieces of crunchy noodles made from chickpea flour paste which is seasoned with turmeric, cayenne, and Ajwain before being deep-fried in oil).

In some cities like Maharastra and Gujrat, dahi vada recipe is served with sweeter flavor than the other cities. So it is totally depend upon you how you like to serve and you may serve with garnishing and flavors of your choice.

I am sharing my experience of learning this recipe. The first time I prepared it on Indian festival of karwa chauth last year. In my family there is a tradition to make it on this festival. Vadas had tasted good but not as good as they should be.

Second time when I prepared, they were little broken. Then I researched on internet and tried again third and fourth time but dahi vada were not upto the mark.
I was really disappointed. But at last after gathering all my endurance, gave a fifth try last weekend and you know what ?? Dahi vada came out absolutely delicious. They were fluffy as well as light. They were much better than the store bought ones. ♥♥

The two chutneys Green chutney and red tamarind chutney complimented the dahi vada recipe very well. As I have tried this recipe for more than 4 times to get it perfect, so while writing this recipe I have tried to point out each and every point which may go wrong during it’s preparation. I hope you will learn from my mistakes.  Let Jump on the recipe now.

Ingredients 

For Vada (lentil fritters)

Urad dal (black gram lentils without skin) – 1 cup
Roasted cumin powder – 1 tsp
A pinch of asafoetida
Water for grinding the batter as required
Salt as required

For Assembling

Yogurt – 2 cups (Greek yogurt is recommended)
Chaat masala – 1 tsp
Red chili powder -½ tsp
Roasted cumin powder – 1 tsp
Black salt – ¼
Regular salt  -¼ as required
Sweet tamarind chutney
Green chutney

For garnishing

Sev  – 2 tbsp.
Coriander leaves – 1 tbsp

Step by step dahi vada recipe

Step 1. Soak urad daal for 5-6 hours or overnight. Drain the daal (lentils) in a colander and let it stand for about 15 min. Note- Draining is an important part of the recipe, If too much water is present you will not able to make vada.

Now add the lentils in a wet grinder or mixer grinder and grind it to fine batter. Now add spices cumin powder, red chili powder, asafoetida.

Step 2. Mix it will. Now the stir the batter with hands vigorously in circular motion as shown below.

This stirring makes the batter more light and fluffy. You may check that batter for vada is ready to fry, by dropping one drop of batter into a cup of water. If the mixture droplet floats on the surface of water, it is a sign that batter is ready to make.

In the last add salt and fluff the batter again.

Note- I added salt in last because if I add salt in the staring it would release moisture and batter becomes wet.

Step 3. Meanwhile place the wok over the medium heat. Once oil get hot enough start preparing vadas now.

Note- If you deep-fry them on high flame then they will immediately turn golden brown from outside but remain uncooked from inside. If you fry them on low flame then they will absorb more oil. So right temperature is an important step to get perfect dahi vada recipe.

Step 4. Apply water on the fingers of both hands and take a lemon size of batter.

Step 5. Make a round shape with the help of fingers. Gently slide the balls into the oil. Flip them when vadas become pale golden from the base and sides.

Note- Don’t be quick to turn the vadas as they will break. Fry the vadas till they become golden and crisp.

Step 6. Take out the vada to a plate and drain on paper towels. Now dip them into fresh water. Soak the vada for about 10 minutes. Note- Soaking is essential step in it’s preparation. It makes vadas juicy and fluffy. Don’t worry they will not break.

Step 7. Gently squeeze each vada by pressing in between the palm and arrange them a plate.
Now whisk the yoghurt in a bowl. Add red chili powder, roasted cumin powder, chaat masala, black salt and regular salt.

Step 8. Dip the vada in yoghurt. Pour sweet saunth tamarind chutney and  green chutney. Sprinkle roasted cumin powder  and chaat masala.

In last garnish dahi vada with chopped coriander leaves and sev and serve immediately.
Note- If You are refrigerating it skip the garnishing of sev as it will get soggy.

Recipe card – Dahi Vada Recipe

5 from 3 votes

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Dahi Vada Recipe, How to make dahi vada | Dahi Bhalla Recipe

Prep Time

20 mins

Cook Time

30 mins

Total Time

50 mins

 

Dahi vada recipe is a delicious snacks recipe, they are also known as dahi bhalla, which is made from black gram lentils (urad daal) and yogurt.

Course: Snacks, Starter

Cuisine: North Indian

Servings: 25 medium sized vada

Author: Rachna's Kitchen

Ingredients

• For Vada lentil fritters
• Urad dal black gram lentils without skin - 1 cup
• Roasted cumin powder - 1 tsp
• A pinch of asafoetida
• Water for grinding the batter as required
• Salt as required
• For Assembling
• Yogurt - 2 cups I have used Greek yogurt
• Chaat masala - 1 tsp
• Red chili powder -½ tsp
• Roasted cumin powder - 1 tsp
• Black salt - ¼
• Regular salt -¼ as required
• For garnishing
• Sev - 2 tbsp
• Coriander leaves - 1 tbsp

Instructions

1. Soak urad daal for 5-6 hours or overnight. Drain the daal (lentils) in a colander and let it stand for about 15 min.
2. Now add the lentils in a wet grinder or mixer grinder and grind it to fine batter using very less water (about 2- tbsp). Now add spices cumin powder, red chili powder, asfoeatida.
3. Mix it will. Now the stir the batter with hands vigorously in circular motion.
4. This stirring makes the batter more light and fluffy. You may check that batter for vada is ready to fry, by dropping one drop of batter into a cup of water.
5. If the mixture droplet floats on the surface of water, it is a sign that batter is ready to make.
6. In the last add salt and fluff the batter again.
7. Meanwhile place the wok over the medium heat. Once oil get hot enough start preparing vadas now.
8. Apply water on the fingers of both hands and take a lemon size of batter. Make a round shape with the help of fingers. Gently slide the balls into the oil.
9. Flip them when vadas become pale golden from the base and sides. Fry the vadas till they become golden and crisp.
10. Take out the vada to a plate and drain on paper towels. Now dip them into fresh water. Soak the vada for about 10 minutes.
11. Gently squeeze each vada by pressing in between the palm and arrange them a plate.
12. Now whisk the yoghurt in a bowl. Add red chili powder, roasted cumin powder, chaat masala, black salt and regular salt. Dip the vada in yoghurt.
13. Pour sweet sonth tamarind chutney and green chutney.
14. Sprinkle roasted cumin powder and chaat masala.
15. In last garnish dahi vada with chopped coriander leaves and sev.

Recipe Notes

Soaking the vada in fresh water is necessary to get perfect dahi vada. If you want them to be more good in taste you may add half cup of milk to half cup of fresh water. Add half tsp of sugar and then soak vada. They would taste better.

I have used greek yogurt as it taste best than any other curd. However, if you don't get it, you may use normal ones or better is homemade. But you have to whisk it first and chill it in refrigerator.
Consistency of batter is also an important factor in getting perfect dahi vada. If batter is wet, you will not able to shape them. If battter is too thick vada would not puff up while frying them. So keep an eye over the consistency of batter.

If you are looking for Indian snacks, you might be interested in these

1. Aloo tikki burger

2. Aloo tikki chole

3. Pav bhaji recipe