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–+ servings

Dahi vada recipe | dahi Bhalla recipe | soft dahi vada recipe

Author Nehas Cook Book
5 from 1 vote
Prep Time 5 minutes
Cook Time 30 minutes
Soaking time 4 hours
Total Time 4 hours 35 minutes
Course chaat, Street Food
Cuisine Indian
Servings 20 medium size vada

Ingredients
 

For vada

  • 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

For soaking

  • 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
  • Salt
  • 1 tsp chaat masala

For serving

  • Green chutney
  • Tamarind chutney
  • Dahi vada masala
  • Pomegranate seeds
  • Coriander leaves

Instructions

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.

Notes

  • 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.