Dahi Vada Recipe

Welcome to our blog. Today, we are going to tell you about our Dahi Vada Recipe. So, let’s learn about this delicious recipe of ours today.

Another name for Dahi Vada is Dahi Bhalla. Make your favourite street food at home with this simple Dahi Vada recipe. A delicious snack, Dahi Vada is made by frying lentil dumplings and served with curd and spices. With origins in North India, it is highly esteemed globally.

These fluffy, soft, spicy, sweet Vadas are a joy of flavour and texture. Made of fried lentil dumplings, they are served with sweet and spicy chutney after being dipped in creamy curd.

What is Dahi Vada?

Indian chaat is a delightful dish consisting of spicy yoghurt and dumplings called yellow moong dal. Moong Dal Pakodas is another name for these pakodas. These little pakodas are a popular snack in Uttar Pradesh, especially around Indian holidays like Holi and Sankranti.

These delectable and airy dumplings pair well with sweet tamarind chutney and Dahi. You can enjoy them by topping them with various chutneys, sav, and spices. It’s a tasty treat that everyone enjoys.

Before knowing the dahi vada-making method, look at the Dahi Vada Recipe ingredients below :-

Ingredients for Dahi Vada Recipe

To make Dahi Vada, we need some ingredients, so let us know the ingredients used in Dahi Vada before the method of making it –

For Vada

• 1 cup urad dal
• ¼ cup moong dal
• 1 chilli
• 1 inch ginger
• 1 tsp salt
• oil for frying

Soaking Vada

• 5 cup hot water
• ½ tsp salt (Namak)
• ¼ tsp Asafoetida (Hing)

Sweet Curd (Dahi)

• 2 tbsp sugar
• ½ tsp salt
• 2 cups of fresh & thick Curd (Dahi)

Serving Dahi Vada

• Chaat Masala
• Boondi
• Tamarind (Imali) chutney
• Cumin (jeera) powder
• Green chutney
•  Red Chilli powder (Lal Mirch)
• Chopped Green Coriander (Hari Dhaniya)

Green Chutney

• Coriander leaves
• ½ cup Mint leave
• 4-5 Garlic cloves
• 1 tsp Cumin powder (Jeera)
• 1 tsp Salt (Namak)
• ½ tsp Lemon juice
• Water (as required)

Below is the photo of coriander chutney and you can get its recipe here – Coriander Chutney

Imali Chutney

• 1 cup Seedless tamarind (imali)
• 1 cup Jaggery (Gud)
• 2 tbsp Coriander seeds (Dhania)
• 1 tbsp Cumin (Jeera)
• 1 tbsp Fennel (Saunf)
• 3 Whole red chilies (Lal Mirch)
• 1 tbsp Black salt (kala namak)
• A pinch of Asafoetida (Hing)
• 1 tbsp Dry ginger powder (Saunth)

How to Make Vada?

To make the delicious Dahi Vada follow our master steps one by one –

• 1 cup soaks urad dal for 5 hours.
• Drain the water and put it in a mixer or grinder. Also, add 1 chilli and ginger.
• Make a smooth paste, adding water as required. Try to add the minimum amount of water to prevent the batter from becoming watery.
• Take out the urad dal batter in a big bowl.
• Add ¼ cup-soaked moong dal to the blender.
• Blend to make a smooth paste and add to the same bowl of Urad dal batter.
• Now add 1 teaspoon salt and mix well using a whisk.
• Prepare the thick batter. If the batter is thin, add one tablespoon of rice flour to it.
• Now drop one spoonful of batter into the hot oil using a wet spoon or hands.
•  Keep the flame medium; keep stirring occasionally.
•  Fry the Vada until it becomes golden brown and crisp.
•  Take out the Vada on kitchen paper to remove excess oil.
•  Now, take 5 cups of hot water in a big bowl.
•  Add ½ tsp salt and ¼ tsp asafoetida. And mix it properly.
•  Now put the hot fried Vada in water and submerge completely.
•  Soak for 30 minutes or until the Vada absorbs the water.
•  After 30 minutes, squeeze out the water and take it out on a plate.

How to make sweet curd for Dahi Vada?

As per the mentioned ingredients, add an appropriate amount of curd, sugar, and salt to a large bowl. Beat them for 3-5 minutes, and let the Flavours dissolve.

Why will you love this Dahi Vada recipe?

In a regular Dahi Bhalla or Dahi Vada recipe, the lentil cakes are cooked in a lot of oil. In this recipe, I will teach you how to make the original and a healthier one that doesn’t require frying.

“Cook in two ways: deep-fry or pan-fry.”

How to Deep Fry Dahi Vada?

• Heat the oil in a pan or deep saucepot over medium-high heat. Drop a small portion of the batter into the oil to check whether the oil is ready or not. If it starts floating within 1-2 seconds, then the oil is ready. Otherwise, wait about 5 minutes and again the batter test.
• Using two tablespoons or a cookie-dough scoop, drop the batter into the hot oil. Again, do not overcrowd the pan to add more Bhalla.
• Fry the vadas for 3 minutes, and then turn them. Keep frying them, turning them 2-3 times in between until they become uniformly golden brown.
• Drain them on a paper towel or plate to remove excess oil.

Dahi Vada without Frying makes it

• Heat a filled pan-cake pan over medium warm. Add some drops of oil.
• Using two spoons or cookie scoops, spoon the batter into the greased holes of the pan.
• Cover the pakodas with a lid and cook for 3-4 minutes on the first side.
• Using a pointed spatula, turn them, cover and cook for 3-4 minutes. Remove them to a plate with a paper towel to absorb excess grease.

How do you make Dahi Vada for Serving?

Put the freshly made Vadas in a bowl. Pour lots of sweetened yoghurt on top of them so they are covered well. Add coriander chutney and tamarind sauce. Sprinkle on some spicy powders (like chilli, cumin, and chaat masala) for extra flavour.

Lastly, add some Boondi and pomegranate seeds for crunch and freshness. Serve with utensils and enjoy the yummy and cool Dahi Vada.

Expert Tips for Making Dahi Vada At Home

It is Easy to cook the awesome Dahi Vadas with the proper ingredients. But how do you make it soft and get the right texture? Here are some expert tips.

Soak Urad dal thoroughly:

First of all, soak Urad dal overnight for at least 4-6 hours. This step makes the dal soft and thick, resulting in a smooth batter.

Beat the batter well:

Grind the soaked Urad dal into a smooth batter and beat it forcefully for 5-10 minutes. This will add air to the batter, making it fluffy and light, which will make the Vadas soft and Spongey.

Ferment Batter:

Let the batter ferment for a few hours at room temperature for additional softness. This helps make the batter light and fluffy by breaking down the starches in the Urad Dal.

Deep fry at the right temperature:

To fry the vadas, heat the oil to approximately 170°C (338°F).  If the oil is too hot, the Vadas will cook too quickly on the outside but not on the inside.

Do not overcrowd the pan:

To maintain a uniform cooking temperature and soft vadas, avoid filling the pan with too much water while frying.

Remove excess oil:

After frying, place the vadas on a plate lined with paper towels to drain off excess oil and prevent them from getting soggy.

Soaking Vada:

Soaking the Vada in hot water reduces the oil and gives a soft and juicy texture.

Soak curd thoroughly:

While soaking the vadas in curd, make sure they are completely submerged but not too soaked. This allows the curd to impart flavour to the vadas without making them mushy. Try putting the Vada in the curd for at least 2 hours before you eat it.

Use the fresh curd:

It is important to use fresh curd to avoid excessive sugar. Fresh curd makes the Dahi Vada taste better.

Conclusion

Dahi Vada is a yummy dish with lots of different Flavours. The lentil dumplings are soft and spongy and soak up the tangy and creamy yoghurt. Sweet and spicy chutneys add even more tasty Flavours. It’s a delicious snack that will make your taste buds happy. Get together with your loved ones, make this dish, and enjoy it together.

Frequently Ask Questions: