Dahi Vada (Dahi Bhalla) is a popular Indian snack made of soft, spongy lentil dumplings soaked in creamy yogurt and topped with flavorful chutneys. This delicious dish is loved for its refreshing taste and is often served as a snack or appetizer during festivals like Holi or Diwali and special occasions.
Dahi Vada holds a special place in my heart as my favorite Indian chaat dish from childhood. My mom would make it quite often, and it is a family favorite.
Her recipe is amazing! We all request her all the time to prepare vadas as they would turned out incredibly soft and pillowy, literally melt-in-mouth. I like to top it with my favorite Imli Ki Tamarind chutney and Mint Coriander Chutney or Green Mango Chutney, a generous sprinkle of roasted cumin powder, and a hint of red chili powder. And honestly, it transforms into the most delightful dish!
I follow my mom's recipe and the dahi vada comes out perfect! It has now become a favorite among my friends and family here in the US. I make dahi bhalla chaat all the time, be it for parties, potlucks, or picnics, it's a must-have dish.
Today, I am sharing my mom's fool-proof recipe for dahi vada, with all the tips and tricks that help me always make the softest dahi Bhalla chaat!
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About Dahi Vada
Dahi Vada is a popular street food across India, known for its irresistible combination of savory, sweet, and spicy flavors. This dish is especially popular in North India.
Dahi means "yogurt" and vada means "deep-fried lentil fritters". Dahi Vada or Dahi Bhalla is a dish made of soft lentil fritters, immersed in creamy yogurt and with flavorful chutneys. The two most common chutneys are Imli Ki Chutney and Green Chutney. Topped with a generous sprinkle of spices like roasted cumin powder and chili powder, provides a burst of flavor in every bite.
The lentil fritters, soaked until tender, offer a delightful contrast to the cool, tangy yogurt, creating a harmonious blend of textures and tastes.
Dahi vada can be enjoyed as an appetizer or snack, in the form of Dahi Bhalla Chaat, or as a flavorful side dish. This dish is naturally vegetarian and gluten-free, and for those looking for a vegan option, it can easily be prepared using vegan yogurt.
Dahi Vada is also known as "Dahi Bhalla" in Punjab, "Thayir Vadai" in Tamil, "Perugu Garelu" in Telugu, "Doi Bora", Begali, "Dahi Bharay" in Marathi, "Mosaru Vade" in Kannada, "Dahi Bara" in Odia.
Difference between Dahi Vada and Dahi Bhalla
"Dahi Vada" and "Dahi Bhalla" are often used interchangeably to refer to the same dish in different regions of India. The only notable difference lies in the name, with "Dahi Vada" being more common in North India, while "Dahi Bhalla" chaat is often used in regions like Delhi and Punjab.
Ingredients
To make Dahi Bhalla you will need:
- Urad Dal (Black Gram): To make the batter for the vadas.
- Yogurt (Dahi): Yogurt is a key component, provides base for soaking the vadas.
- Tamarind Chutney: Tamarind chutney is drizzled over the yogurt-soaked vadas, adds a sweet and tangy flavor to the dish.
- Mint-Coriander Chutney: Mint Coriander Chutney or Green Mango Chutney is used as a topping to add a burst of freshness to the dish.
- Roasted Cumin Powder: It is sprinkled over the yogurt for an additional layer of taste.
- Red Chili Powder: Adds a mild heat to the dish, balancing the sweetness of the chutneys and the creaminess of the yogurt.
- Asafoetida (Hing): Is added to the batter for its digestive properties and to enhance the overall flavor.
- Salt and Sugar: Salt is used to season both the lentil batter and the yogurt, while sugar, if used, to add a subtle sweetness and to balance the savory and tangy elements.
How to make Dahi Vada?
Preparing Dahi Vada requires some planning, as you must soak the lentils for a few hours before preparing the batter for the vadas.
The good thing is that the chutneys can be made ahead of time before assembling the Dahi Vada chaat.
Step 1: Soak the Lentils:
Wash and soak urad dal and moong dal in water for at least 4-6 hours or overnight.
Step 2: Make Vada Batter:
Rinse and drain the lentils. In a mixture grinder, combine lentils, ginger, green chilies, and salt. Grind the soaked dal to a smooth paste, adding minimal water if needed. The batter should be thick, but in a dropping consistency.
Transfer the batter to a clean bowl. Now, using your hands, or a whisk, whip the batter until it turns pale in color.
For soft dahi vada, it is important to whisk the batter vigorously to achieve light and fluffy vada batter. Do not skip this step or the vadas will turn hard.
To test if the batter is ready, take a small portion of the batter and drop it in a bowl of water. If the batter immediately rises and floats in the water, the batter is ready.
Step 3: Fry Vada:
Heat oil in a kadai or a wok. The oil should be moderately hot, before frying the vadas. Check the temperature of the oil, by dropping a drop of batter in the hot oil, it should rise immediately at the top of oil. Reduce the heat to medium.
You can use your hand or a spoon dipped in water, to prevent the batter from sticking and add small portions of batter to the oil. Fry until the vadas turn golden brown on both sides, flip the vadas in between. Remove the vadas in to a strainer, to remove any excess oil.
Fry vadas in batches, maintain the temperature of the oil, it should be medium hot. Do not overcrowd the wok while frying vadas.
Step 4: Soak the Vada:
Unlike many recipes that call for soaking the vadas just once, my mom's exceptional technique sets her recipe apart. She soaks the vadas twice – first in lukewarm water to achieve a soft texture, and then in buttermilk to absorb the tangy flavor.
The initial soak makes the vadas soft, while the second ensures they absorb the buttermilk, retaining moisture when submerged in the yogurt sauce. This method not only preserves the yogurt's consistency but also prevents it from thickening when the vadas are incorporated.
As soon as the vadas are fried, drop them in lukewarm water. Soak the fried vadas in warm water for about 20-30 minutes. They should become soft. Gently, squeeze the vadas between your palms and add them to a buttermilk mixture. At this point the vadas can be stored in the refrigerator for 3-4 days. All you need is to assemble the vadas, add some yogurt, top it with chutneys and you are ready to rock!
Step 5: Assemble the Dahi Vada:
Whisk the Yogurt until smooth. Add salt, roasted cumin powder, black salt, and sugar (if using). Mix well. Alternatively, for a creamy, velvety, smooth texture, pass the yogurt through a sieve.
Arrange the vadas from step 4, no need to squeeze the vada from buttermilk, they are ready to use. Pour the yogurt mixture over the vadas, ensuring they are well covered. Drizzle Tamarind chutney and Mint Coriander Chutney or Green Mango Chutney over the yogurt. Sprinkle roasted cumin powder, red chili powder, chopped coriander leaves, pomegranate seeds, and sev on top.
Refrigerate the Dahi Vadas for at least 1-2 hours before serving. Serve chilled Dahi Vada and enjoy the burst of flavors and textures.
Adjust the spice levels and sweetness according to your taste preferences. This recipe is versatile, and you can customize the toppings based on your liking.
Storage
To store Dahi Vada, refrigerate them in an airtight container, ensuring they remain fresh for up to 3-4 days.
While freezing assemble dahi vada chaat is not recommended for optimal texture. However, you can freeze the vadas without yogurt. Fry the vada, and store it in a sealed container for up to one month. Thaw and soak the vada in yogurt before serving, Step 4 and Step 5.
Tips For Melt-In-Mouth, Soft Dahi Vada
To achieve melt-in-mouth soft Dahi Vada, consider the following tips:
- Soak the urad dal for an adequate amount of time, usually 4-6 hours or overnight. This ensures that the lentils are soft enough for easy grinding.
- Grind the soaked urad dal to a smooth consistency. Avoid adding too much water while grinding to maintain the thickness of the batter.
- Whip the batter vigorously to incorporate air, making it lighter and fluffier. This contributes to the softness of the vadas.
- Maintain the oil temperature at a consistent medium heat. Frying at the right temperature ensures even cooking and prevents the vadas from turning too crispy.
- Don't skip the double soaking technique, as mentioned earlier, to soak the vadas first in lukewarm water and then in buttermilk. This process enhances their softness and moisture content.
- Allow excess water to drain properly after the initial soak. Squeeze the vadas gently to remove excess water.
- Season the yogurt mixture properly with salt, sugar, and roasted cumin powder. A well-balanced yogurt mixture complements the soft vadas.
- Allow the assembled Dahi Vada to chill in the refrigerator for at least 1-2 hours before serving. This enhances the flavors and texture.
Indian Street Food
Dahi Vada Recipe | Dahi Bhalla Chaat
Ingredients
Ingredients for vada:
- ¾ cup urad dal ,split black gram lentils, hulled
- ½ inch ginger ,chopped
- 1-2 green chili ,adjust to taste
- A pinch of asafoetida (hing)
- Salt to taste
- 2-3 cup Oil for frying
For Soaking the Vada: (First Soak)
- 3 cup water ,lukewarm
- salt to taste
For Buttermilk Mixture: (Second Soak)
- ½ cup thick plain Yogurt ,homemade or store-bought
- 3 cup water ,at room temperature
- salt to taste
For Assembling Dahi Vada: (Makes 10-12 servings)
- 2 cups thick plain Yogurt ,homemade or store-bought
- Salt to taste
- ½ teaspoon roasted cumin powder
- ½ teaspoon red chili powder
- ½ cup Tamarind chutney ,to taste
- 3-4 tablespoon Mint Coriander Chutney or Green Mango Chutney ,to taste
For Garnish (Optional):
- Handful of Fresh coriander leaves ,chopped
- Handful of Pomegranate seeds
- ¼ teaspoon roasted cumin powder
- ⅛ teaspoon red chili powder ,to taste
- 1-2 tablespoon sev or boondi
Instructions
Step 1: Soak the Lentils:
- Wash and soak urad dal in water for at least 4-6 hours or overnight.
Step 2: Make Vada Batter:
- Rinse and drain the lentils. In a mixture grinder, combine lentils, ginger, green chilies, and salt. Grind the soaked dal to a smooth paste, adding minimal water if needed. The batter should be thick but in a dropping consistency.
- Transfer the batter to a clean bowl. Now, using your hands, or a whisk, whip the batter until it turns pale in color.Note: For soft dahi vada, it is important to whisk the batter vigorously to achieve light and fluffy vada batter. Do not skip this step or the vadas will turn hard.
- To test if the batter is ready, take a small portion of the batter and drop it in a bowl of water. If the batter immediately rises and floats in the water, the batter is ready.
Step 3: Fry Vada:
- Heat oil in a kadai or a wok. The oil should be moderately hot, before frying the vadas. Check the temperature of the oil, by dropping a drop of batter in the hot oil, it should rise immediately at the top of oil. Reduce the heat to medium.
- You can use your hand or a spoon dipped in water (to prevent the batter from sticking to the spoon), and add small portions of batter to the oil. Fry until the vadas turn golden brown on both sides, flip the vadas in between. Remove the vadas into a strainer, to remove any excess oil.
- Fry vadas in batches, maintain the temperature of the oil, it should be medium hot. Do not overcrowd the wok while frying vadas.
Step 4: Soak the Vada:
- First Soak: As soon as the vadas are fried, drop them in lukewarm water. Soak the fried vadas in warm water for about 20-30 minutes. They should become soft.
- Second Soak: In a bowl, blend ingredients for the buttermilk mixture - yogurt, water, and salt. Gently, squeeze the vadas from the lukewarm water, between your palms and add them to a prepared buttermilk mixture. Note: At this point, the vadas can be stored in the refrigerator for 3-4 days.
Step 5: Assemble the Dahi Vada:
- Whisk the yogurt until smooth. Add salt, roasted cumin powder, black salt, and sugar (if using). Mix well. Optional: Alternatively, for a creamy, velvety, smooth texture, pass the yogurt through a sieve.
- Arrange the vadas from step 4, no need to squeeze the vada from buttermilk, they are ready to use. Pour the yogurt mixture over the vadas, ensuring they are well covered. Drizzle tamarind chutney and mint-coriander chutney over the yogurt. Sprinkle roasted cumin powder, red chili powder, chopped coriander leaves, pomegranate seeds, and sev on top.
- Refrigerate the Dahi Vadas for at least 1-2 hours before serving. Serve chilled Dahi Vada and enjoy the burst of flavors and textures.
- Adjust the spice levels and sweetness according to your taste preferences. This recipe is versatile, and you can customize the toppings based on your liking.
Notes
Tips to make melt-in-mouth, soft Dahi Vada
To achieve melt-in-mouth soft Dahi Vada, consider the following tips:- Soak the urad dal for an adequate amount of time, usually 4-6 hours or overnight. This ensures that the lentils are soft enough for easy grinding.
- Grind the soaked urad dal to a smooth consistency. Avoid adding too much water while grinding to maintain the thickness of the batter.
- Whip the batter vigorously to incorporate air, making it lighter and fluffier. This contributes to the softness of the vadas.
- Maintain the oil temperature at a consistent medium heat. Frying at the right temperature ensures even cooking and prevents the vadas from turning too crispy.
- Don't skip the double soaking technique, as mentioned earlier, to soak the vadas first in lukewarm water and then in buttermilk. This process enhances their softness and moisture content.
- Allow excess water to drain properly after the initial soak. Squeeze the vadas gently to remove excess water.
- Season the yogurt mixture properly with salt, sugar, and roasted cumin powder. A well-balanced yogurt mixture complements the soft vadas.
- Allow the assembled Dahi Vada to chill in the refrigerator for at least 1-2 hours before serving. This enhances the flavors and texture.
How to store Dahi Vada?
- To store Dahi Vada, refrigerate them in an airtight container, ensuring they remain fresh for up to 3-4 days.
- While freezing assemble dahi vada chaat is not recommended for optimal texture. However, you can freeze the vadas without yogurt. Fry the vada, and store it in a sealed container for up to one month. Thaw and soak the vada in yogurt before serving, Step 4 and Step 5.
Nutrition
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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