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December 14, 2016 By rachnaskitchen 25 Comments

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

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Dahi Vada Recipe(dahi baray)

 

How to make dahi vada

 

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.

Dahi vada recipe in north indian style

 

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. ♥♥

Dahi vada recipe

 

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.

Recipe of dahi vada

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.

Dahi vada step 1

 

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

Dahi vada batter makingThis 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.

Dahi vada step 2

 

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.

Dahi vada step 3

 

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.

Dahi vada step 4

 

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.

Dahi vada step 5

squeezing the vada

 

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

Dahi vada step 6

 

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.

Best dahi vada recipe

Recipe card – Dahi Vada Recipe

5 from 3 votes
Dahi vada recipe
Print
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

aloo tikki burger recipe

 

2. Aloo tikki chole

how to make aloo chole tikki

 

3. Pav bhaji recipe

Pav bhaji recipe

Filed Under: Festival Recipes, Indian Snacks, No Onion No Garlic Recipes, North Indian

Reader Interactions

Comments

  1. Manali @ CookWithManali says

    May 26, 2015 at 3:55 pm

    my mouth is watering!! Mmmm love love dahi vada! These look perfect Rachna!

    Reply
    • rachnaskitchen says

      May 26, 2015 at 8:03 pm

      Thank you Manali !!

      Reply
  2. shubha says

    May 26, 2015 at 4:12 pm

    SUPERB post Rachna.. very well explained.. awesome:)

    Reply
    • rachnaskitchen says

      May 26, 2015 at 8:04 pm

      Thankyou so much Shubha !!

      Reply
  3. Gauri says

    May 27, 2015 at 7:56 am

    Ahhh, looks mouthwatering! I have similar experience as yours! The first time i made dahi wada, the wada was not too soft and spongy, then made it again with MIL guiding me step by step and now it turns out super awesome 🙂 We all learn practicing, don’t we?

    Reply
    • rachnaskitchen says

      June 3, 2015 at 1:46 pm

      Indeed gauri, I totally agree with you. Glad that you shared your experience here !!

      Reply
  4. Piyali says

    May 27, 2015 at 10:58 am

    I am completely floored by these gorgeous clicks. The Dahi Vada looks so real as if they will plop out of the screen straight on to a bowl in front of me. Lovely dear.

    Reply
    • rachnaskitchen says

      June 3, 2015 at 1:47 pm

      Thanks Piyali, Glad that you liked the recipe !!

      Reply
  5. Sundari says

    May 28, 2015 at 12:56 pm

    OMG!! Absolutely mouth-watering!! Yummy!!

    Reply
    • rachnaskitchen says

      June 3, 2015 at 1:48 pm

      Thankyou Sundari

      Reply
  6. Shweta A says

    May 28, 2015 at 3:22 pm

    super tempting its looking. Who doesnt love dahi vada- i am digging in 🙂

    Reply
    • rachnaskitchen says

      June 3, 2015 at 1:49 pm

      Thankyou Shweta !!

      Reply
  7. Saanvi says

    May 28, 2015 at 3:42 pm

    Perfect dahi vada and perfect pics….

    Reply
    • rachnaskitchen says

      June 3, 2015 at 1:49 pm

      Thankyou Saanvi

      Reply
  8. Savita @ ChefDeHome says

    May 28, 2015 at 8:51 pm

    Mouthwatering snack, Rachna! looks very good!

    Reply
    • rachnaskitchen says

      June 3, 2015 at 1:50 pm

      Thankyou Savita

      Reply
  9. Sadhna Grover says

    May 29, 2015 at 2:05 pm

    Hi Rachna, nice clicks and recipe of dahi wada, i love them, my daughter’s name is also Rachna, nice to meet you.

    I am celebrating my First Blog Anniversary-http://herbsspicesandtradition.blogspot.ca/2015/05/my-first-blog-anniversary-event.html
    There is a event and a give away. Please join, it is open for everybody.

    Reply
    • rachnaskitchen says

      June 3, 2015 at 1:52 pm

      Sure Sadhna , will definitely join your event !!

      Reply
  10. kushi says

    May 29, 2015 at 6:59 pm

    Awww.. These look super delicious. Very tempting!

    Reply
    • rachnaskitchen says

      June 5, 2015 at 11:31 am

      Thankyou Kushi !!

      Reply
  11. Shireen Parveen says

    June 8, 2017 at 11:24 pm

    looks awesome ! do you soak the vada in warm water, thank you

    Reply
    • rachnaskitchen says

      June 13, 2017 at 4:32 pm

      Hi Shireen,
      No i didn’t soaked the vada in warm water. Is is just the room temperature water
      Thanks

      Reply
  12. Lorraine Edney says

    February 20, 2018 at 2:03 pm

    I’m a 68 year old retired lady and have lived in the UK for 50 years now. I was born in India and am Anglo Indian. Of course I make Indian food but although I love Dhai Vada, I have always bought them ???? When I spotted your recipe a week ago, with the step by step guid and all the hints and tips, I felt confident to have a go. Well thanks so very much Rachna…..they turned out excellent and my husband (who is british) and I polished the lot off in three sittings lunch that day, then breakfast the next day and breakfast the day after that ????????????????

    Reply
    • rachnaskitchen says

      February 20, 2018 at 2:16 pm

      Thanks a lot Lorraine. I am so glad to hear that. Feedbacks from readers like you, motivates me to continue my work with more passion and cheerfully. Have a good day !

      Reply
  13. Shruthi says

    October 1, 2018 at 5:49 am

    Hey Rachna I am in love with your recipes and I am great fan of ur decorating skills. Food looks fab after ur presentation…
    I am planning to do this for my babies first birthday party… 22 people are coming. And the party will be on Saturday evening. Can I make vada s on Friday and soak and keep it in fridge on Friday and use it on Saturday by just adding curd to it ? Or Woking must be on done just before use . I just don’t want to keep crying on the day as it takes lot of time. Pls suggest …

    Reply

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