Dahi Vada Recipe | Dahi Bhalla

North Indian Dahi vada are deep fried lentil balls soaked in curd/ yogurt and topped with various chutneys and spice powders. This is eaten as a snack or as a starter.

For best results follow my detailed step-by-step photo instructions and tips.

Prep Time5 minutes

Cook Time30 minutes

Total Time35 minutes

Servings26 dahi vadas

AuthorSwasthi

Ingredients (1 cup = 240ml )

For Vada

½ cup urad dal (skinned black gram) (whole or split)
½ inch ginger
1 green chili
½ to ¾ teaspoon cumin seeds
¼ teaspoon salt (adjust to taste)
⅛ teaspoon hing (asafoetida)
2 to 4 tablespoons chilled water (as needed) (do not use a lot)
6 cashew nuts chopped
Oil as needed for deep frying

For Green Chutney

1 cup coriander leaves
¼ cup mint leaves (pudina leaves)
1 green chili (use as needed)
¼ inch ginger
1 garlic clove (optional)
½ teaspoon cumin seeds
1 tablespoon Lemon juice or amchur (dry mango powder) as needed
1 tablespoon roasted gram (for binding, optional)
¼ teaspoon salt (optional)
water very little if needed

For Tamarind Chutney

¼ cup tamarind (seedless)
½ cup jaggery or ¼ cup jaggery & ¼ cup dates (seedless) (use as needed)
1 cup water (¼ cup more if needed)
½ teaspoon salt (or kala namak, adjust to taste)
¼ teaspoon dry ginger powder
¼ teaspoon fennel powder
¼ to ½ teaspoon roasted cumin powder
¼ to ½ teaspoon red chili powder
½ teaspoon coriander powder or garam masala
⅛ teaspoon hing (asafoetida)

Other Ingredients

2½ to 3 cups curd (plain yogurt) (thick & fresh, unflavored)
1 tablespoon powdered sugar
½ teaspoon salt
1 teaspoon roasted cumin powder
½ teaspoon red chili powder
1 teaspoon chaat masala
¼ cup coriander leaves chopped finely

How to make the recipe

Preparation

Wash urad dal a few times and soak for at least 4 to 6 hours. Also chill half cup water in the fridge for blending the dal.

Make Tamarind Chutney

Pour 1 cup water to a pot and heat it. Next put in tamarind, jaggery and dates if using. Simmer all these for 4 to 5 mins until the tamarind turns soft and completely mushy.
Add red chili powder, salt, cumin powder, fennel powder, dry ginger powder and coriander powder or garam masala. Mix well and boil this for 2 minutes until the aroma of spices comes out. If the mixture becomes too thick, pour ¼ cup hot water.
Taste this and add more jaggery & salt if desired. Cool & blend it. Pass through a sieve to a wide bowl. Optional - If you want you can temper this. Heat a teaspoon of oil or ghee. Add hing and then pour the tamarind chutney. Simmer for 2 to 3 mins until bubbling hot & thick. Cool this completely.
Transfer this to a dry glass or ceramic jar. Store this in fridge and use up within 4 to 6 weeks.

Make Green Chutney

Add all the ingredients mentioned for green chutney to a blender jar and make a fine paste using very little water or as needed.
You can also use little fried gram/ bhuna chana dal for binding. This avoids water separating from the solids in the chutney.

Make Batter

Rinse dal a few times and drain the water completely. Add it to a blender jar with cumin, salt, green chili, ginger and hing.
Then pour 2 tbsp chilled water and grind for 1 minute. Scrape the sides, repeat blending adding 1 tbsp water each time only as needed until the batter turns thick, fluffy and light. Avoid adding too much water as it makes the batter runny. We want a thick & fluffy batter here.
When the batter is done, you will see it turns lighter in color as well in texture. This is the indication it is done. Also while blending make sure the batter does not become hot as it may impart a bitter taste to the vadas. Also vadas can become dense.
Remove the batter to a bowl. Beat it well for 1 min in one direction with your hand or whisk to aerate the batter.
Test if the consistency & texture is right, pour 1 cup water to a small bowl and drop ¼ tsp batter to the water. The batter has to float meaning it has aerated well else blend it for a little longer and then aerate again by beating.
Add cashews to the batter if using & mix well.
Prepare a bowl with 2 to 3 cups water and ½ teaspoon salt. Keep this aside on the kitchen counter.

Fry vadas

Pour oil to a kadai and heat it on a medium flame. The oil has to be hot enough but not smoking hot. To check the right temperature, drop a small portion of batter to the oil, it has to rise without the batter turning brown.
Grease your fingers or tablespoon or a fruit scooper. Take small portions of the batter and gently drop into the oil.
Let them fry on a medium heat for 3 minutes and then stir them. Continue to fry until golden and crisp. Remove to a steel colander or plate.
Immediately drop the hot fried vadas to the bowl of water. Rest them for 15 to 20 mins, rotating them with a spoon in between. Timing may vary depending on the size of the vadas.
While these rest fry the next batch of vadas. Repeat the same process of soaking them in water.

How to Make Dahi Vada

Add 2½ cups yogurt, a tbsp of powdered sugar and ½ teaspoon salt to a large wide bowl (big enough to hold all your vadas). Beat well with a whisk until smooth. It should not be too thick like greek yogurt and not very runny. Taste test and adjust salt.
Gently press down the vadas in between spatulas or your palms one after the other to remove most of the water. Drop these to the bowl of yogurt & ensure all of the vadas are dunked in the yogurt well.
Cover this and chill in the refrigerator for at least 2 hours. This is when the dahi vadas soak up a bit of yogurt and flavor.
They will be softer by 2 hours. If you like more yogurt, then whisk another half cup yogurt with sugar and salt. Pour that as well. Transfer the dahi vadas to serving tray or plates.
Top with a generous amounts of green chutney and sweet tamarind chutney.
Sprinkle cumin powder, chaat masala, black salt and red chili powder. Garnish with coriander leaves. Adjust the quantity of chutneys, chaat masala, cumin powder and red chili powder to suit your taste.
Serve dahi vada immediately after you sprinkle the spice powders.

NUTRITION (estimation only)