Dahi vada recipe | How to make Dahi Bhalla | North indian dahi Bhalla chaat recipe | Recipe of dahi bhalla with step by step instruction and pictorial presentation

A very famous north indian cuisine traditional Dahi vada recipe | How to make Dahi Bhalla is a delicious form of chaat. Here dahi means curd/yogurt and Vada or Bhalla means deep fried lentil balls.

Deep fried vada/Bhalla is dipped in chilled sweetened curd and served with drizzle of imli ki meethi chutney and Green chutney garnished with namkeen sev.

It seldom needs an introduction and known by various names as dahi vada, dahi Bhalla or dahi bara depending upon which region it belongs to.

A classic recipe of Dahi vada recipe | How to make Dahi Bhalla

There are a variety of Chaats like Raj Kachori, Kala chana chaat, Popcorn Bhel, Papad katori chaat to name a few, but dahi vada reigns supreme amongst all chaats.

This is one classic recipe which is made in almost every household in india. Dahi vada is a melange of crunchy fried vadas, sweetened curd, spices and various chutneys made in classic North Indian way.

Ingredients required to make Dahi vada recipe | How to make Dahi Bhalla

The main Ingredients required to make dahi vada are deep fried urad dal vada/ dumplings are made with soaked & grinded, lightly spiced uard dal (split & de husked black gram Lentils) batter, sweetened curd, few basic spices and chutneys and namkeen sev.

To make fried Vada soft and spongy these are  soaked in warm water for some time.

After that these soaked vadas are dunked in creamy, chilled sweetened curd.

In addition to that the garnish of red chilli powder, roasted cumin powder, Hari Chutney, sweet tamarind Jaggery chutney and coriander leaves gives it as tempting look at it tastes.

So, next time you have a get together or festive meal coming up, make sure to include this Dahi Vada in your menu.

The best part about it, you can make them a day before and keep ready in the fridge to serve next day.

Dahi vada recipe | How to make Dahi Bhalla with step by step instructions and pictorial presentation

Soak the urad dal for 4 hours. Drain excess water. Grind ginger, chilli, urad dal and coriander leaves to a smooth paste using very little water.

Make a coarse to smooth mixture. Add salt and mix it well.

To fry vadas :

Heat oil in a kadai. Before making the vadas whip it thoroughly with your hand to create air for 5 minutes atleast, until the mixture is light and fluffy. This will make vadas crisp and soft.

To fry Vada heat oil in a kadai. Once oil is hot, lower the flame, wet your hands, take 2 table spoon mixture on palm and drop it in oil.

Repeat the process of dropping the batter in hot oil but don’t overcrowd the kadai. Fry these in small batches.

Fry it on medium to low heat so that it gets cooked evenly from inside and outside as well.

As soon as you drop them in oil, keep pouring oil over them on all sides, using a ladle.

Turn its sides occasionally and fry till it becomes of golden colour. Remove this directly in warm water. Let it soak in the water for few minutes till another fried vada batch is ready.

Drain the excess water from vadas by pressing it in between your palms.

Pour beaten sweetened curds over the vadas. Sprinkle roasted cumin powder, chilly powder and coriander leaves. Drizzle Tamarind jaggery chutney and green chutney over it and garnish namkeen sev over it.

Relish the chilled dahi vada with your favorite lunch or dinner.

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Dahi vada recipe | How to make Dahi Bhalla

A very famous north indian cuisine traditional Dahi vada recipe | How to make Dahi Bhalla is a delicious form of chaat. Here dahi means curd/yogurt and Vada or Bhalla means deep fried lentil balls.

Prep Time4 hours hrs 30 minutes mins

Cook Time30 minutes mins

Course: Chaat, Side Dish

Cuisine: Indian

Keyword: Dahi bara, Dahi bhalla, Dahi vada recipe,, How to make dahi vada

Servings: 4

Author: Lata Lala

Ingredients

For the vada

• Urad dal - 1cup
• Ginger - 1/2 inch piece
• Green chilly - 1
• Coriander leaves - as required
• Salt to taste
• Oil - For frying

For soaking the vada

• Warm water - 3 glasses for soakig tvadas

For garnishing Dahi/curd

• Roasted cumin powder
• Chilly powder
• Salt
• Finely chopped coriander leaves
• Sweetened Yogurt/ curd - as required
• Imli gud ki meethi chutney
• Green chutney

Instructions

Make Vada batter

• Soak the urad dal for 4 hours. Drain excess water. Grind ginger, chilli, urad dal and coriander leaves to a smooth paste using very little water.
• Make a coarse to smooth mixture. Add salt and mix it well.

To fry Vada

• Heat oil in a kadai. Before making the vadas whip it thoroughly with your hand to create air for 5 minutes atleast, until the mixture is light and fluffy. This will make crisp and soft vadas.
• The oil should be hot for frying. Once hot lower the flame, wet your hands, take 2 table spoon mixture on palm and drop it in oil. Repeat the process of dropping the batter in hot oil but don't overcrowd the kadai.
• While frying the Dahi vada, fry them on medium to low heat. As soon as you drop them in oil, keep pouring oil over them on all sides, using a ladle.
• Turn sides occasionally and fry till golden colour. Remove this directly in warm water. Let it soak in the water for few minutes till another fried vada batch is ready.
• Drain the excess water from vadas by pressing it in between your palms.

To serve

• Pour beaten sweetened curds over the vadas. Sprinkle roasted cumin powder, chilly powder and coriander leaves. Drizzle Tamarind jaggery chutney and green chutney over it and garnish namkeen sev over it.
• Relish the chilled dahi vada with your favorite lunch or dinner

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