Dahi Vada (Dahi Bhalla, Dahi Bara)
Dahi Vada (Dahi Bhalla) is a popular Indian snack or appetizer made from lentil (usually urad dal) dumplings, deep-fried until golden brown and soaked in seasoned yoghurt. It is a savoury dish with a creamy and tangy flavour profile, often served as street food or as part of festive meals.
❤️About Dahi Vada (Dahi Bhalla, Dahi Bara)
Dahi vada and Dahi Bhalla are almost similar but not the same. There are slight differences between the two dishes, primarily in their preparation and regional variations. Here’s a comparison:
Ingredients and preparation:
Dahi Vada and Dahi Bhalla are made with lentil dumplings (vadas) soaked in seasoned yoghurt (dahi).
Dahi vada is made from urad dal only, Dahi Bhalla incorporates moong dal (split mung beans) or a combination of different lentils, resulting in a lighter texture to Dahi Vada.
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🌿 Ingredient Notes for Dahi Vada (Dahi Bhalla)Recipe
For The Vada
We need white urad dal (split and skinned black lentils), fresh ginger, green chillies, baking soda, cumin seeds, hing and salt. For lighter and healthier vadas, you can also use half urad dal and half yellow moong dal.
Soaking
To soak the vada, you will need lukewarm water.
For Topping
Yoghurt (Dahi, Curd) – Vada is topped with creamy yoghurt. You will need sugar to add to the yoghurt.
Others – You will also need Green Chutney, Tamarind Chutney, chat masala powder, red chilli powder, Roasted Cumin Powder and black salt.
FAQ Related to Dahi Vada (Dahi Bhalla)Recipe
Yes, you can prepare the components of Dahi Vada in advance. You can soak, grind, and fry the lentil dumplings ahead. However, it’s best to assemble the Dahi Vada with yoghurt and toppings just before serving to maintain their texture and freshness.
Yes, Dahi Vada is vegetarian as it is made from lentils (urad dal), yoghurt, and various vegetarian toppings and garnishes. It is a popular dish among vegetarians in India and is commonly enjoyed during festivals and celebrations.
Dahi Vada can be stored in the refrigerator for up to a day or two. Store them in an airtight container and make sure they are completely immersed in the yoghurt to prevent drying out. However, consume them fresh for the best taste and texture.
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💭Suggestions and Tips
- Soak lentils properly: Ensure that you soak the lentils (usually urad dal) for at least 4-6 hours or overnight. This helps in making the vadas soft and easy to digest.
- Consistency of batter: The batter should be thick enough to coat the back of a spoon. If it’s too thick, the vadas may turn out dense; if it’s too thin, they may absorb too much oil while frying.
- Frying temperature: Heat the oil to medium-high temperature for frying the vadas. Too hot, and they may brown quickly on the outside while remaining uncooked inside.
- Shape: Wet your hands or fingers with water while shaping the vadas. This prevents the batter from sticking to your hands and shaping smooth, round vadas.
- Frying time: Fry the vadas until they turn golden brown on all sides. It usually takes 3-4 minutes per batch.
- Drain excess oil: After frying, place the vadas on paper towels to drain the excess oil.
- Soaking vadas: Soak the fried vadas in lukewarm water for at least 15-20 minutes. This helps them absorb water and become soft.
- Chilling: Allow the assembled dahi vadas to chill in the refrigerator for at least an hour before serving. This helps in melding the flavour together.
- Serve fresh: Dahi vadas are best enjoyed fresh. Serve them immediately after assembling them to retain their texture and flavour.
Variations
- Moong Dal Dahi Vada: Instead of using urad dal, you can make Dahi Vada using moong dal (split yellow mung beans). This variation yields lighter and softer vadas.
- Masala Dahi Vada: Add some spice to your Dahi Vada batter by incorporating finely chopped onions, green chillies, and fresh coriander leaves. This adds an extra kick of flavour to the vadas.
- Palak (Spinach) Dahi Vada: Blend spinach leaves into the batter to make nutritious and vibrant green Dahi Vadas. This variation not only adds colour and the nutritional value of the dish.
- Stuffed Dahi Vada: Make a small cavity in the centre of each vada and fill it with a mixture of spiced mashed potatoes, chopped nuts, or grated paneer (Indian cottage cheese) before soaking them in yoghurt. This adds a delightful surprise element to the dish.
- Rava (Semolina) Dahi Vada: For crispy vadas, you can use a mixture of urad dal and rava (semolina) to make the vada batter. Rava adds a crispy texture to the vadas and makes them lighter.
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Serving Suggestions:
- Garnish: Sprinkle some freshly chopped coriander leaves (cilantro) on top of the Dahi Vada just before serving. This adds a pop of colour and freshness.
- Chaat Masala: For a tangy and spicy kick to the dish just Dust the assembled Dahi Vada with a generous sprinkle of chaat masala for an extra flavour.
- Tamarind Chutney: Drizzle some sweet and tangy tamarind chutney over the Dahi Vada for a delicious contrast of flavours. The tanginess of the chutney complements the creaminess of the yoghurt.
- Coriander-Mint Chutney: Serve Dahi Vada with a side of coriander-mint chutney for a refreshing and herbaceous flavour. The coolness of the mint pairs well with the tangy yoghurt.
- Sev: Sprinkle some crispy sev (thin chickpea noodles) on top of the Dahi Vada for added texture and crunch. Sev enhances the visual appeal and adds a delightful crispiness to each bite.
- Pomegranate Seeds: Garnish the Dahi Vada with juicy and colourful pomegranate seeds. Pomegranate seeds add a delightful crunch and vibrant colour to the dish.
Storage
If you want to use the vadas later, keep them in the refrigerator for 2-3 days.
Before using, dip them in soaking water for 20-25 minutes and then top them with curd.
👩🍳How to make Dahi Vada(Dahi Bhalla, Dahi Bara) with Step-by-Step Photos
- Drain the water and place the dal in a blender with ginger, green chilli, cumin, hing, baking soda and salt.
- Blend the dal to make a thick paste. Just add 2-3 teaspoons of water while grinding the dal.
- Whisk the dal for 5 minutes until it is very light.
- Cover the bowl and keep aside for 15 minutes.
- Heat oil in a pan.
- Wet your hands with water and Drop a small portion of the vada batter in hot oil.
- Simmer the heat to medium-low and fry all the vadas until golden brown, Drain them on a plate.
- Add the fried vada to soaking water and let them soak for 15 minutes.
- Whisk the curd with sugar and keep it aside
Press the vada lightly between your palms and arrange them on the serving plate.
- Top with whisked sweetened yoghurt, coriander mint chutney, tamarind chutney and Sprinkle chat masala, red chilli powder, roasted cumin powder and black salt.
Serve chilled.
🧾Recipe Card
Soft North Indian Dahi Vada Recipe (Dahi Bhalla)
Materials
- For the Vada
- 1 cup Urad Dal
- 1/4 tsp asafetida hing
- 2 tsp Ginger Chopped
- 1 tsp Green Chilli Chopped
- 1 tsp cumin seeds
- 1/4 tsp Baking Soda
- Oil for frying
- For soaking water
- 1/4 teaspoon Hing
- 1 litre Water
- 1 teaspoon Salt
- For curd
- 3 cups Curd Whisked
- 1 teaspoon Sugar
- 1/2 teaspoon Salt
- For Topping
- 1/4 cup Coriander Mint Chutney
- 1/4 cup Tamarind Chutney
- 1 teaspoon Chat Masala
- 1/2 teaspoon Red Chilli Powder
- 1/2 teaspoon Roasted Cumin Powder
- Black Salt to taste
Instructions
For vada
- Wash the black gram(urad dal) and soak in 3-4 cups of water for 6-8 hours.
- Drain the water and place the dal in a blender with ginger, green chilli, cumin, hing, baking soda and salt.
- Blend the dal to make a thick paste. Just add 2-3 teaspoons of water while grinding the dal.
- Whisk the dal for 5 minutes until it is very light.
- Cover the bowl and keep aside for 15 minutes.
- After 15 minutes whisk for another 2-3 minutes.
- Heat oil in a pan.
- Wet your hands with water and Drop a small portion of the vada batter in hot oil. Simmer the heat to medium-low and fry all the vadas until golden brown.
- Drain them on a plate.
For the soaking water
- Add the fried vada to soaking water and let them soak for 15 minutes.
For curd Preparation
- Whisk the curd with sugar and keep it aside
Serving Prepration
- Press the vada lightly between your palms and arrange them on the serving plate.
- Top with whisked sweetened yoghurt.
- Top with coriander mint chutney and tamarind chutney.
- Sprinkle chat masala, red chilli powder, roasted cumin powder and black salt.
- Chill for a few hours in the refrigerator.
- Serve chilled.
Video
Notes
Fry the vadas on medium-low heat otherwise, they will not cook in the centre.
If you want to use the vadas later, keep them in the refrigerator for 2-3 days. Before using, dip them in soaking water for 20-25 minutes and then top with curd.
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