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.
Servings 4
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