Dahi Bhalla | Dahi Vada | How To Make Dahi Vada | Soft Dahi Bhalle

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5 from 18 votes

Dahi Bhalla | Dahi Vada | How To Make Dahi Vada | Soft Dahi Bhalle

Dahi Bhalla or Dahi Vada is a popular and delicious Indian snack recipe where vadas or lentil fritters are soaked in lightly sweetened thick yogurt and then garnished with chutney, sev, coriander leaves, pomegranate and spices.

Prep Time30

Resting Time4

Total Time4 30

Course: Appetizer, snacks

Cuisine: Andhra Pradesh, Delhi, gujarati, Karnataka, north indian, South Indian, Tamil Nadu, uttar pradesh

Diet: Vegetarian

Servings: dahi vadas

Calories: 73kcal

Author: Kushi

Ingredients

For the Vada

½ cup Moong dal or Split green gram
½ cup Urad dal or Split black gram without skin
1 or 2 Green chilies , finely chopped
½ tablespoon Ginger , grated
Asafoetida or Hing, small pinch
Salt , to taste
Vegetable oil , for frying

For Preparing the Dahi

3 cups Yogurt or Curds
5 teaspoon Sugar
¼ teaspoon Salt

For The Garnish (Sprinkle As Per Your Taste But Do Not Miss Any 🙂 )

Sev or Kara boondi
Mint chutney
Dates chutney or Imli chutney
Cilantro or Coriander leaves, Chopped
Cumin seed powder
Black salt
Red chile powder
Chat Masala
Pomegranate or Grated carrots

Instructions

How To Make Perfect, Best and Soft Dahi Bhalla Or Dahi Vada At Home

Making Of Vada Batter

Wash and soak urad dal and moon dal in water for 4 hours or overnight.
½ cup Moong dal, ½ cup Urad dal
Drain the water completely and grind it by adding not more than 5 to 6 tablespoon of water to form a smooth and thick paste. You cannot make vadas if the batter is runny.
Transfer this to bowl and using a beater beat it (for about 5 minutes) to form a light and fluffy batter. This is done so that your vadas are airy and soft.
To this add green chilies, ginger, asafoetida, salt and mix well.
1 or 2 Green chilies, ½ tablespoon Ginger, Asafoetida, Salt

Deep Fry And Then Soak The Vadas

Heat oil in heavy bottomed pan for frying on medium flame.
Vegetable oil
Once the oil is hot, take a lemon sized portion of the batter between your fingers (you can use two spoons instead of fingers) and drop it in oil. Add 6 to 7 vadas at time depending on the size of your pan.
Fry them till they are crispy and golden brown on all the sides (approx 4-6 minutes). Transfer it to a plate lined with paper towel to absorb any excess oil. Repeat the process for remaining batter.
Meanwhile put the fried vadas in bowl of warm water and let it soak anywhere between 5 to 15 minutes.

Making Of Dahi Vada Or Dahi Bhalla

In a wide bowl, add yogurt, sugar, salt with little water and beat it using whisk till it is creamy.
3 cups Yogurt, 5 teaspoon Sugar, ¼ teaspoon Salt
Squeeze the vadas between your palm to remove excess water. Be careful and do not break them. Then soak them in creamy yogurt mix prepare above, and keep it in refrigerator till your are ready to serve.
See that vadas are completely covered in yogurt. This can be kept in refrigerator for at least 3 days.

Dahi Vada Or Dahi Bhalla Chaat

Whenever you are ready to serve, place one or two vadas in a serving bowl, top it with several scoopfuls of creamy flavored yogurt mix (from above).
Garnish it with all the ingredients mentioned in the For the Garnish list (above) as per your taste. But make sure you add all the garnish.
Sev, Mint chutney, Dates chutney, Cilantro, Cumin seed powder, Black salt, Red chile powder, Chat Masala, Pomegranate
Dahi Bhallas or Dahi Vada is ready. Serve and enjoy.

Notes

You can vary the amount of sugar in the yogurt as per your taste.
If your yogurt is too watery, then transfer the yogurt to a clean, sterilized kitchen towel and hang it 30 minutes to an hour, to let excess water to drain off.
Vary all the spices as desired.
To check if the oil is hot, drop a few drops of batter and check if it sizzles and comes up.
If the oil is cold, vadas will absorb excess oil. If it is too hot, vadas will turn brown. The best practice is to fry between medium and medium-high flame.
You can also use 2 tablespoon of apple butter instead of the dates chutney. To 2 tablespoon of apple butter I added ¼ cup of water and mixed well, and then to this I added ¼ teaspoon of chili powder, ½ teaspoon of chat masala, and a pinch of black salt.
In coastal Karnataka, only urad dal is used to prepare Dahi vada. So you can make the vada using only urad dal if desired.
Also, to make it south Indian style, you can garnish with kara boondi and grated carrots.
You can check the recipes here for Sev, Mint chutney, Dates chutney.

Nutrition