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Dahi vada recipe | Dahi bhalla

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dahi-vada-recipe-dahi-vada-north-Indian-style
Dahi vada or dahi bhalla is one of the famous street foods in North India. Simple when you have sweet chutney and green chutney in your hands. No onion no garlic chaat recipe.

I have tasted South Indian version of this – Thayir vadai. But not this version. Wanted to try Dahi vada for long time, but you know, making both chutneys never coincide and sometimes even curd will be my concern.  But this time everything clicked and I made, had this Dahi vada also known as Dahi Bhalla. Being a chaat lover, sure enjoyed each and every bite. Sure the South Indian version and this one has lot of difference taste wise and look wise… Both are yumm and love both. I never like my curd to be tangy. I love it fresh and good. But many like it tangy. Its your choice of taste, whatever way you like!
dahi-vada-dahi-bhalla

dahi-vada-dahi-bhalla
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Dahi Vada/ Dahi bhalla recipe

Dahi vada or dahi bhalla is one of the famous street foods in North India. Simple when you have sweet chutney and green chutney in your hands. No onion no garlic chaat recipe.
Course Snack
Cuisine Indian
Prep Time 15 minutes
Cook Time 20 minutes
Soaking time 2 hours
Total Time 35 minutes
Servings 4
Cup measurements

Ingredients

  • 1/2 cup Urad dal whole
  • 1/2 cup Curd
  • 3/4 cup Milk
  • 2 tsp Green chutney
  • 2 tbsp Sweet chutney
  • 1 tbsp Coriander leaves chopped
  • 1/2 tsp Red chilli powder
  • 1/2 tsp Chaat masala
  • Salt - As needed
  • 1/2 inch Ginger
  • 1 Green chilli
  • Sev for topping

Instructions

  • Soak urad dal for 3 hours, after washing in water.
  • Grind it with ginger, green chilli adding only very little ice cold water at a time. Batter should be fluffy.
  • Mix with salt only at the time you are going to deep fry.
  • Wet your hands and make small lemon sized balls.
  • Deep fry in hot oil in medium flame until golden colour in all sides.
  • Flip in between for even cooking. Drain in paper towels.
  • Heat milk until its hot,no need to boil it, and then take it in a broad bowl, add little bit of salt and fried vadas to the milk and let it get soaked. say 20 minutes or so.
  • Turn over carefully in between.
  • Beat curd until smooth. If you feel milk is more even after soaking the vada, drain it and mix required amount to the curd to make it runny (still thick) consistency and add the curd to the soaked vadas and mix well.
  • Add required salt and let it set for 1/2 hour.

Notes

  • You can just soak for 1 or 2 hours too and grind coarsely if you like textured vada.
  • I use milk because, I love my dahi vada  not to be so sour, if you want you can also do this in water.
  • If using water, squeeze the excess water gently without breaking the vada..
  • In case the vada batter is sticky or watery, add a tbsp of rice flour and try refrigerating the batter for an hour.
  • Always cook vadas in medium flame to ensure cooking in the middle.
  • Add vadas to hot/warm milk or water to get soaked quickly. 
  • If it is too hot, vada might break. Also the vada should be firm enough to hold shape, too soft vada will break in soaked curd.
  • Adding more water while grinding vada batter will make it too soft.
  • Sev garnishing is optional, traditionally boondi is used for garnish. 

Dahi vada method:

  1. Soak urad dal for 3-4 hours,after washing in water. Grind it with ginger,green chilli using only very little water. Grind until smooth and fluffy. Mix with salt only at the time you are going to deep fry. Wet your hands and make small lemon sized balls.1-shape
  2. Deep fry in hot oil in medium flame until golden colour in all sides. Flip in between for even cooking. Drain in paper towels.2-fry
  3. Heat milk until its hot,no need to boil it, and then take it in a broad bowl, add little bit of salt and fried vadas to the milk and let it get soaked. say 20 minutes or so.Turn over carefully in between. Beat curd until smooth.3-soak
  4. If you feel milk is more, drain it and mix required amount to the curd to make it runny(still thick) consistency and add the curd to the soaked vadas and mix well. Add required salt and let it set for 1/2 hour.4-addcurd

At the time of serving, arrange in plate, sprinkle green chutney, red chutney, coriander leaves, red chilli powder, chaat masala and lastly sprinkle some sev or boondi, pomegranates. Enjoy these sinfully delicious dahi bhallas/ vadas! I usually love more of Sweet chutney in this…
dahi-vada-recipe

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Comments

  12. I've always wondered what the difference was between dahi bhalla and dahi vada except for the chutney it is accompanied with.Never mind,love them both:)).Have to try this-looks delicious!

    Reply

  20. Soaking in milk – that's a new one for me. I prefer the curd less sour too, will use that tip.

    Lovely pictures!

    Reply

  80. You have one of the best food sites on the Internet, Raks! I haven't tried many North Indian dishes but you make them look so easy to make with your step by step pictures and instructions.

    Reply

  88. Oh God Raks,

    its 11.30 in the night and you are officially killing me with these pics. Lovely clicks and I love the shape of the vadas…so rounded and crispy. I would have definitely eaten a few before putting it in to the dahi! Love Love the sunshine in your kitchen!

    Shobha

    Reply

  96. Stumbled upon your blog. What a wonderful array of dishes. The ones I have tried are perfect so far. Thanks for sharing and I will be visiting frequently.

    Reply

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