Dahi Vada, also known as Dahi Bhalla, is a popular Indian snack made with lentil dumplings soaked in yogurt and topped with various chutneys and spices. Here's a simple recipe for making delicious Dahi Vada at home:
1 cup urad dal (black gram lentils)
- 1/4 cup moong dal (split yellow lentils)
- 1 inch ginger, grated
- 2 green chilies, finely chopped
- Salt to taste
- A pinch of asafoetida (hing)
- Oil for deep frying
- For Yogurt Mixture:
- 2 cups thick yogurt
- 1/2 cup water (adjust as needed)
- Salt to taste
- 1/2 teaspoon roasted cumin powder
- Tamarind chutney
- Green chutney
- Roasted cumin powder
- Red chili powder
- Chopped coriander leaves
Soaking and Grinding
Wash urad dal and moong dal under running water. Soak them together in enough water for at least 4-6 hours or overnight.
Drain the water and grind the soaked dal to a smooth, thick batter using very little water. The batter should be fluffy.
Add grated ginger, chopped green chilies, salt, and a pinch of asafoetida to the batter. Mix well.
Heat oil in a deep frying pan.Wet your hands, take small portions of the batter, and gently drop them into the hot oil.
Fry until the vadas are golden brown and crispy. Remove from the oil and drain excess oil by placing them on a paper towel.
Soak the fried vadas in warm water for about 20-30 minutes until they become soft.
Squeeze out excess water from each vada by pressing between your palms.
Preparing yogurt mixture
Whisk the thick yogurt until smooth. Add water gradually to achieve the desired consistency.
Add salt and roasted cumin powder to the yogurt. Mix well.
Place the squeezed vadas in a serving dish. Pour the prepared yogurt mixture over the vadas, ensuring they are well covered. Drizzle tamarind chutney and green chutney over the yogurt.
Sprinkle roasted cumin powder, red chili powder, and chopped coriander leaves on top.
Refrigerate for at least 1-2 hours before serving to allow the flavors to meld.
Serve chilled Dahi Vada and enjoy!
Feel free to adjust the spice levels and toppings according to your taste preferences.