Recipe: Perfect Dahi vada

Recipe: Perfect 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 11 ingredients and 15 steps. Here is how you cook that.

Ingredients of Dahi vada

1. Prepare 1 cup of urad dal.

2. Prepare 1 tsp of ginger green chilli and paste.

3. You need to taste of salt.

4. You need 2 cups of oil for frying.

5. You need 3 tbsps of tamarind chutney.

6. It’s 2 tsps of red chutney.

7. Prepare 2 tbsps of coriander leaves.

8. You need 1 tsp of chilli powder.

9. You need 1 tsp of cumin powder.

10. It’s 1 cup of yogurt whipped.

11. It’s of water.

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. Soak urad dal in water for minimum 3 hours.

2. Remove a bit water and then grind it to thin paste. Note that paste should not be runny..

3. Add ginger- green chilli paste and salt to taste.

4. Keep oil for frying on medium high heat.

5. After the oil is hot, use spoon to add dumplings directly in the oil.

6. Fry it for about 30 seconds and flip it over.

7. Fry it for approx 30 seconds, the dumpling should be golden in color, as shown in the image.

8. At the time of serving, take a pan with 1 cup of water.

9. Add dumplings/ vada in water.

10. Squeeze vada between palms to remove oil and make the vada a bit soft.

11. Arrange 4-5 vadas in a plate and garnish it with whipped yogurt, 1/2 tsp tamarind chutney, 1/4 tsp red chutney, pinch salt, pinch green chilli powder, pinch cumin powder, 1 tsp chopped coriander leave.

12. Repeat step 9 to 12 for remaining vada. Enjoy dahi wada.

13. Note 1: You can keep refrigerated the vadas in an air tight container for 2 days..

14. Note 2: Put it in water just at the time of serving.

15. Note 3: Tamarind chutney and red chutney recipe are available on my page.

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.