Dahi Vada Recipe | Dahi Bhalla Chaat
This popular Dahi Vada chaat or Dahi Bhalla recipe features tender lentil fritters submerged in luscious yogurt, topped with delectable sweet and spicy chutneys. A cherished Indian street food enjoyed by many, it adds a delightful touch to any festive occasion like Holi or Diwali!
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
I prefer homemade Yogurt, but store-bought plain yogurt works just fine. Make sure the yogurt is not too sour.
This recipe makes small 20-24 vadas. Perfect for 10-12 servings.
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
Nutrition Facts
Dahi Vada Recipe | Dahi Bhalla Chaat
Amount per Serving
Calories
96
% Daily Value*
Fat
2
g
3
%
Saturated Fat
1
g
6
%
Trans Fat
0.2
g
Polyunsaturated Fat
21
g
Monounsaturated Fat
9
g
Cholesterol
5
mg
2
%
Sodium
39
mg
2
%
Potassium
68
mg
2
%
Carbohydrates
14
g
5
%
Fiber
3
g
13
%
Sugar
2
g
2
%
Protein
6
g
12
%
Vitamin A
67
IU
1
%
Vitamin C
1
mg
1
%
Calcium
62
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
Tried this recipe?Mention @livingsmartandhealthy or tag #livingsmartandhealthy
Subscribe to my YouTube Channel!Check out Living Smart And Healthy!
KEYWORD
dahi bhalla, dahi vada, dahi vada chaat, how to make dahi vada, recipe dahi vada