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Dahi vada recipe with tips | dahi bhalla recipe | street style dahi bhalle | dahi bade

Author Nehas Cook Book
Prep Time 5 minutes
Cook Time 30 minutes
Soaking time 5 hours
Total Time 5 hours 35 minutes
Course chaat, Snack
Cuisine Indian
Servings 8 servings

Ingredients
 

For vada batter

  • 1 cup urad dal
  • 1 cup moong dal
  • ¾ cup cold water or as required
  • Salt to taste
  • Pinch of hing
  • 1 tsp cumin seeds
  • 1 tsp green chilli paste
  • Oil for frying

For soaking

  • 5-6 cup slightly hot water
  • Salt to taste
  • ¼ tsp hing
  • Some coriander leaves

For sweetened curd

  • 500 grm curd
  • 1 tsp black salt
  • ½ cup powder sugar
  • ¼ cup water

For dahi vada masala

  • 1 tbsp roasted cumin powder
  • 1 tbsp chaat masala
  • 1 tbsp black salt
  • 1 tsp red chilli powder

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 1 cup of yellow moong dal in enough water for 4–5 hours. Do not over-soak.
  • Drain the water and grind the dal into a thick, smooth paste, adding water in batches. Use about ¾ cup of cold water. Transfer the dal paste to a large mixing bowl and beat the batter in a circular motion until it becomes light. This helps incorporate air into the batter and makes the vadas soft and fluffy.
  • Cover and rest the batter for 15–20 minutes. Resting the ground batter allows slight fermentation.
  • Then add salt, a pinch of hing, 1 tsp cumin seeds, and 1 tsp green chili paste. Mix well.
  • Wet your fingers and shape the vadas into round balls.
  • Heat oil and gently drop the vadas into it. Deep-fry on a medium flame, turning occasionally, until they turn golden brown and crisp on both sides.
  • 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.
  • Once the fried vadas have completely cooled, drop them into the water and ensure they are fully submerged. Soak for 10 minutes or until they absorb the water. Then gently squeeze out the excess water and transfer them to a plate.

Making sweetened curd for dahi vada:

  • Take 500 grams of curd. Add 1 tsp black salt, ½ cup powdered sugar, and ¼ cup water. Mix well. The sweetened curd is ready.
  • Add the vadas to the curd and coat them properly.

Making dahi vada masala:

  • In a mixing bowl, add 1 tbsp roasted cumin powder, 1 tbsp chaat masala, 1 tbsp black salt, and 1 tsp red chili powder. Mix well. The dahi vada masala is ready.

Assembling dahi vada for serving:

  • Place the vadas on a plate. Pour extra sweetened curd over them.
  • Spread a generous amount of green chutney and tamarind chutney on top.
  • Sprinkle the dahi vada masala over it.
  • Garnish with pomegranate seeds and coriander leaves.
  • Enjoy dahi vada chilled.

Notes

  • The proportion of urad dal and moong dal should be equal.
  • Do not add too much water while grinding the dal.
  • Grind the dal into a smooth batter.
  • Whisk the ground batter for 2–3 minutes until it becomes light and fluffy.
  • The consistency of the vada batter should be medium-thick, similar to bhajiya batter.
  • If the batter is thin, add a little rava to adjust the consistency. Do not add too much rava.
  • Rest the vada batter for 15–20 minutes.
  • Fry the vadas on a medium flame.
  • Let the vadas cool completely before adding them to slightly hot water so they can absorb it properly.
  • Soak the vadas in hot water for only 10 minutes.
  • Soak the vadas in dahi so they absorb it well and enhance their flavor.
  • Dahi vada tastes best when served chilled.