Dahi Vada (Dahi Bhalla) Recipe

Dahi Vada Recipe
Dahi Vada (Dahi Bhalla) Recipe
4.3 (85.71%) 14 votes

Dahi Vada are soft & spongy lentil dumplings soaked in yoghurt and topped with sweet and tangy chutney and spices.

Snacks

Indian

Dahi Vada is one of the most popular and tempting snacks in India. It is also known as Dahi Bhalla in mostly Punjabi speaking areas of the country.

Dahi Vada are soft and spongy dumplings made by deep frying urad dal (split black lentils). These are then immersed in yoghurt and topped with sweet and tangy tamarind chutney and garnished with spices.

This delicious and refreshing snack is an excellent accompaniment with meals. You will often find them being served in parties and on other special occasions. They are also a festival favorite and are popularly cooked during Diwali & Holi.

To make Dahi Vada at home follow the detailed step by step recipe with photos posted below.

Servings: 4

Category: Snacks

Cuisine: Indian

Total Time:

Prep Time:

Cook Time:

Ingredients For Dahi Vada Recipe

For the Vadas

  • 1 Cup Urad Dal / Split Black Lentil
  • 3/4 Cups of Water
  • 1/2 Teaspoon Jeera/ Cumin Seeds
  • 1/2 Teaspoon Salt

For the Topping

  • 2-3 Cups of Curd/Yoghurt
  • 2-3 Tablespoons Imli Ki Chutney / Tamarind Chutney
  • 1 Teaspoon Bhuna Jeera/ Roasted Cumin Powder
  • 1/2 Teaspoon Red Chilli Powder
  • 1/2 Teaspoon Salt, or to taste

Step By Step Instructions With Photos for Dahi Vada Recipe

  • Wash, rinse and drain 1 cup of Urad Dal. Soak it in water overnight for 4-5 hours. Then drain all the water and transfer the urad dal to a mixer grinder. Also add 1/2 teaspoon of Jeera/ Cumin Seeds and 1/2 teaspoon of salt.

    Add around 3/4 cup of water in small increments and grind the mixture to make a batter of thick lumpy consistency. Beat this batter for at least 4-5 minutes to make light and fluffy vadas. Then let it sit for 10 minutes.

  • Pour spoonfuls of batter in the oil. You can also take small portions of the batter between your fingers and gently drop them in the oil.

  • Deep fry the dumplings in batches on medium heat till they are light golden brown. Then drain the excess oil on absorbent paper towels.

  • Transfer the vadas to slightly warm and mildly salted water. Let them soak in water for 15-20 minutes. Then gently press the vadas to squeeze out the water and transfer them to a plate.

  • Whisk 2-3 cups of chilled yoghurt with 1/2 cup of water till smooth and pour it over the vadas. If you want you can also add 1/2 teaspoon of sugar to the curd as well. Top it with 2 teaspoons of tamarind chutney.

  • Sprinkle around 1 teaspoon of roasted cumin powder, 1/2 teaspoon red chilli powder and 1/2 teaspoon salt, or as per your taste. Serve the dahi vadas chilled.

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