Dahi Bhalle (Vada) Recipe - Indian Chaat Recipes
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For Bhalla/Vada/Bada

  • 1.5 Cups - Whole White Urad Dal
  • 1 tsp - Cumin Seeds
  • 3 - Finely Chopped Green Chilies
  • 1 tsp - Finely Chopped Ginger
  • 1/4 tsp - Soda-Bi-Carb (optional)
  • To Taste - Salt
  • To Deep Fry - Oil

For Dahi Mix

  • 5 Cups - Fresh Yogurt/Dahi
  • 1 tsp - Rock Salt/Kala Namak
  • 1 tsp - Cumin Powder
  • 3/4 tsp - Red Chili Powder
  • To Taste - Salt
  • 2 tbsp - Chopped Cilantro

For Serving

  • 1/2 Cup - Green Chutney
  • 1/2 Cup - Sweet Chutney
  • 2 tsp - Cumin Powder
  • 2 tsp - Red Chili Powder
  • 2 tbsp - Chopped Cilantro

How to make Dahi Bhalle 
  • Rinse and soak urad dal overnight or for 5-6 hours, rinse well and grind it in mixer or grinder into smooth fluffy mixture. Use 2-3 tbsp of water only if required, which you will required if you are using mixer to grind.
  • ** You have to grind the dal until the batter becomes light and fluffy. Sprinkle water if the mixer making lot of noise.
  • Take out the batter in a wide bowl and start beating it with hand for 2-3 minutes, it will make the batter more light and fluffy, after beating continuously you can see the colour of batter will be white instead of pale white or yellow.
  • **Now the most important thing to do specially if you used mixer to grind the dal, to test if the batter is ready to make vada in a bowl of water drop a small bowl of vada if it’s floats on top of water then it’s ready to use. If the batter ball sinks a bit inside water then you have to beat it with hand for a minute more. Repeat the test until the batter ball floats on top of water. If you skip this step the bhalla or vada will not be soft.
  • Add finely chopped green chilies and ginger add in batter with cumin seeds, soda, salt and mix everything well.
  • Heat oil in a wok for deep frying. Keep a bowl of water near by, wet your hand with water and take a dollop of dal batter and carefully drop it in hot oil, drop 5-6 vada at a time in wok so it doesn't stick with each other.
  • **Make sure you use enough oil for the full vada to be in oil, if upper part of the vada/bhalla doesn't cook in oil then when you turn them it will stick together. Don’t worry about the shape very much, it doesn't has to perfect round, once we soak the vada in curd it will get shaped.
  • Fry until golden brown in medium flame, turn over and fry until another side gets golden brown too. Keep the vada in kitchen tissue and repeat the process for remaining dal batter.
  • Meanwhile in a wide pan bring 10-12 cups water to boil and off it. Add fried vada in this water and let them soak for min of 10 mins. You can soak for 1 to 2 hours too (soaking makes vada soft and absorb curd), take them out of water and squeeze water out carefully to retain the shape, try not to break vada.

For Assembly
  • In a wide bowl whisk together curd, red chilli powder, cumin powder, salt, rock salt well and pour half of the spiced curd the serving dish, arrange bhalla/vada over it. Pour 1/2 of remaining spiced yogurt, drizzle sweet chutney and green chutney in small dots all over vada, sprinkle cumin powder, red chili powder, coriander leaves. Arrange remaining vada (if any left) and pour remaining spiced yogurt, again drizzle sweet and green chutney, cumin & red chili powder and coriander leaves. Refrigerator for 1 hour or until ready to serve.
  • Refrigerator for min of 1 hour or even over night before serving. Chilled Dahi Bhalla always taste more delicious. 

  • You can make Tamarind Dates Chutney or Tamarind Raisins Chutney.
  • If you are keeping these dahi bhalls for more than a day then you may have to add up more spiced yogurt before serving.
  • 3-4 days Refrigerated it remains good.

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