Easiest Way to Royal at dinner Dahi Vada

Easiest Way to Royal at dinner Dahi Vada Delicious, fresh and tasty.

Dahi Vada. Dahi bhalla are again slightly different from dahi vada. In dahi bhalle, papdis (fried flour crispies), boiled potato cubes and cooked chickpeas are added which add different textures, taste and flavor to the dahi bhalla. Both dahi vada and dahi bhalle are popular North Indian snacks as well as street food.

Also known as dahi balla, these are deep fried lentil fritters dunked in creamy yogurt, topped with different kinds of sweet spicy chutneys and then garnished with spice powders.

It is one of the most popular Indian street foods eaten across India.

Dahi Vadas are lentil dumplings topped with a spicy savory yogurt and tamarind chutney.

You can have Dahi Vada using 13 ingredients and 5 steps. Here is how you cook it.

Ingredients of Dahi Vada

1. You need of Skinless split black gram udad dal.

2. You need of Yogurt.

3. It’s of Red chilli.

4. It’s of asfotediya.

5. Prepare of Oil for deep frying.

6. It’s of Salt.

7. You need of rock salt.

8. You need of Mint chutney.

9. Prepare of Sweet date and tamarind chutney.

10. You need of roasted cumin powder.

11. It’s of fresh coriander leaves.

12. You need of green chilli chopped.

13. It’s of raisins.

These are great as a side dish for a formal dinner or served as a chaat.

Dahi vadad are made using wash urad dal or moong dal or with a combination of both dals using different proportions of dal.

Dahi Vada, Dahi Bhalla or Dahi Bara are fried lentil dumplings, topped with curd, variety of chutney and spices.

It's a famous Indian Chaat recipe and very popular street food.

Dahi Vada instructions

1. Wash and soak dal in three cups of cold water overnight. Drain off excess water the following day. Grind dal to a smooth paste..

2. Whisk half a teaspoon of salt, half a teaspoon of red chilli powder, raisins and asafoetida into the batter..

3. Heat sufficient oil in a kadai. Drop batter in tablespoonfuls in it and fry until light golden. Drain onto an absorbent paper. These are now called bhallas or vadas. Put bhallas in sufficient quantity of hot water. Leave for two minutes..

4. Squeeze between your palms to drain out water. Whisk yogurt well with rock salt kala namak and salt to taste..

5. Place bhallas on a plate and cover with yogurt. Add mint chutney and tamarind chutney. Sprinkle red chilli powder and roasted cumin powder. Garnish with coriander leaves, and chopped green chillies and serve immediately..

Learn to make super soft Punjabi Dahi Bhalla at home.

Making dahi vada during diwali is the tradition in my family.

At my in-law's place, they top the dahi vada with spicy roasted peanuts.

These peanuts are same as we make for dabeli.

Many garnish it with thin sev or pomegranate seeds and/or coriander leaves.