Soft North Indian Dahi Vada Recipe (Dahi Bhalla)
Servings 6
Calories
Ingredients
- 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
Do not add more water while grinding the dal. otherwise, It will become difficult to shape it into vadas.
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.
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.