Dahi vada, also known as Dahi Bhalla, is an easy and popular street food snack recipe. It is made with urad dal and moong dal fritters, which are then dipped and soaked in creamy yogurt and garnished with an array of flavorful chutneys and special masala. These fluffy, tender, soft, tangy, and sweet Dahi Vada bring together all your favorite flavors and textures in one tasty snack. I have shared the perfect ingredient ratio and a few fail-proof tips that will help you make super soft and tasty Dahi Vada on your first attempt. Do try this!
- Firstly, for vada batter, I use a combination of urad dal and moong dal in a ratio of 1:1/2. Urad dal makes the vada spongy, while moong dal makes the vada soft from the inside. You can take an equal amount of urad dal and moong dal in the vada batter.
- Add cold water or ice cubes while grinding the batter and grind it into a thick paste. Add water in batches and beat the batter in a circular motion to incorporate air, making the vada soft, fluffy, and crispy.
- At the time of frying vada, if you feel dropping the vadas with your fingers is not yielding a ball-shaped vada, you may use a round tablespoon. You may have to occasionally dip it in water and clean it before further use so that the batter can easily slip into the hot oil.
- Soaking the fried vada in hot water helps to reduce oil and also makes the vada soft and juicy. Also, if you have enough time, soak the vada in curd or buttermilk for at least 2 hours before serving.
- Make sure to use fresh curd. Also, sieve the dahi so it becomes smooth and creamy.
- Finally, dahi vada tastes great when prepared soft and juicy.
Dahi vada recipe | dahi Bhalla recipe | soft dahi vada recipe
- 1 cup urad dal
- ½ cup moong dal
- ½ cup cold water or as required
- Salt to taste
- Pinch of hing
- 1 tsp jeera
- 1 tsp green chilli paste
- 1 inch chopped ginger
- Oil for deep frying
- 5-6 cup slightly hot water
- Salt to taste
- ¼ tsp hing
- Some coriander leaves
For sweetened curd
- 2.5 cup curd
- 6-7 tbsp sugar or as per your taste
- Pinch of salt
For dahi vada masala
- 1 tbsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- ½ tsp black pepper
- 3 kashmiri dry red chilli
- 1 tsp black salt
- 1 tsp chaat masala
- Green chutney
- Tamarind chutney
- Dahi vada masala
- Pomegranate seeds
- Coriander leaves
Making vada for dahi vada
- Soak 1 cup of urad dal and ½ cup yellow moong dal in enough water for 4 hours. Do not over-soak it.
- Remove the water and grind the dal into a thick and smooth paste by adding water in batches. Use ½ cup of cold water. Transfer the dal paste into a large mixing bowl and beat and mix the batter in a circular motion until it turns light. This helps incorporate air into the batter and makes the vada soft and fluffy.
- Then add 1 tsp cumin seeds, 1 tsp chopped green chilli, 1 inch chopped ginger, salt, and a pinch of hing. Mix well.
- Now wet your finger and shape the vada into a round shape.
- Heat oil and drop the vada in the oil, deep-frying the vada on medium flame. Fry on both sides until they turn golden brown and crisp.
- In a large bowl, take 5-6 cups of slightly hot water. Add ½ tsp salt, ¼ tsp hing, and some coriander leaves. Mix well, ensuring it is well combined.
- Drop the hot fried vada into the water and dip completely. Soak for 15 minutes or until the vada absorbs water. Then squeeze off the water and transfer to a plate.
Making sweetened curd for dahi vada:
- Firstly, take 2.5 cups of curd, 6-7 tbsp powder sugar, and a pinch of salt, and sieve it.
- Add vada into dahi and coat it properly.
Making dahi vada masala:
- In a pan, add 1 tbsp cumin seeds, 1 tsp coriander seeds, 1 tsp fennel seeds, ½ tsp black pepper, ¼ tsp ajwain, and 3 Kashmiri dry red chillies. Sauté the masala on low flame.
- Take it out into a plate and let it cool down slightly. Add it to a mixture jar, also add 1 tsp black salt, regular salt, and 1 tsp chaat masala. Grind it.
- Special masala for dahi vada is ready. Store it in an air-tight container.
Assembling dahi vada for serving:
- Place the vada on a plate. Pour the extra sweetened curd over the vada.
- Then spread a generous amount of green chutney and tamarind chutney.
- Sprinkle dahi masala on it.
- Top with pomegranate seeds and coriander.
- Enjoy dahi vada chilled.
- The proportion of moong dal should be half that of urad dal.
- Add cold water or ice cubes while grinding the dals.
- Grind the dal into a thick and slightly coarse batter.
- Whisk the batter for 5-10 minutes until it becomes light and fluffy.
- Fry vadas on a medium flame.
- Soak the vadas in slightly hot water for 10-15 minutes. Do not oversoak them.
- Roast the masala on low flame so it becomes flavorful and increases the shelf life of the masala.
- Sieve the dahi for its smooth and velvety texture.
- Squeeze out the extra water from the soaked vadas.
- Dahi vada taste great when it is serve chilled.