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dahi vadas recipe | dahi bhalla | North Indian chaat recipe | soft dahi vada | urad dal dahi vada |
Tarla Dalal
• 09 May, 2021
Table of Content
dahi vada recipe | dahi bhalla | North Indian chaat recipe | soft dahi vada | urad dal dahi vada | with 36 step by step images.
dahi vada is a famous snack sold on the streets of Delhi. Learn how to make urad dal dahi vada.
Fluffy, golden-coloured urad dal vadas might taste good as such, but they taste even better when made into tongue-tickling dahi bhalla.
To make dahi vada, first make the vadas. Combine the urad dal, green chillies, ginger and salt in a mixer and grind to a smooth paste using approx. ¼ cup of water. Divide the batter into 6 equal portions and keep aside. Heat the oil in a deep non-stick pan and deep-fry 3 vadas at a time till they turn light golden brown in colour from all the sides. Combine the curd and the sugar in a bowl, mix well and keep the sweetened curd aside. Take enough water in a deep bowl and soak the vadas in it for 15 minutes. Squeeze out all the excess water from the vadas and flatten lightly between your palms. Arrange 3 vadas on a serving dish and top with half the sweetened curd mixture. Top with a little chilli powder, 1 tbsp of khajur imli ki chutney, a little cumin seeds powder and black salt. Serve immediately.
Soak the urad dal dahi vada in water to make them softer; drown them in sweetened curds; and serve with a drizzling of khajur imli ki chutney and a sprinkling of spice powders. If you wish, you can garnish the dahi vadas more elaborately with sev or south Indian mixture, finely chopped onions, and so on.
While the South Indian style dahi vada is sweet due to the addition of sugar in dahi, the North Indian style has salted dahi. This North Indian chaat recipe can be served as a snack or even side dish to the Main Course.
Tips for dahi vada. 1. Do not soak the vadas for too long, else they might break. 2. You can squeeze out the water from the vadas and keep them refrigerated. Assemble it just before serving then. 3. A garnish of pomegranate seeds is also enjoyed by some. You can try it too!. 4. As a variation, you can also try moong dal dahi vada.
Enjoy dahi vada recipe | dahi bhalla | North Indian chaat recipe | soft dahi vada | urad dal dahi vada | with step by step photos and video.
Dahi Vadas, Dahi Bhalla, North Indian Chaat Recipe recipe - How to make Dahi Vadas, Dahi Bhalla, North Indian Chaat Recipe
Tags
Soaking Time
0
Preparation Time
20 Mins
Cooking Time
15 Mins
Baking Time
0 Mins
Baking Temperature
0
Setting Time
2 hours
Total Time
35 Mins
Makes
2 servings
Ingredients
For The Vadas
1/2 cup urad dal (split black lentils) , soaked for 2 hours and drained
2 tsp roughly chopped green chillies
2 tsp roughly chopped ginger (adrak)
salt to taste
oil for deep frying
For The Topping
1 1/2 cups whisked curds (dahi)
1 1/2 tbsp powdered sugar
chilli powder for sprinkling
2 tbsp Khajur Imli ki Chutney
roasted cumin seeds (jeera) powder for sprinkling
black salt (sanchal) for sprinkling
For The Garnish
1 tbsp finely chopped coriander (dhania)
Method
For the vadas
- Combine the urad dal, green chillies, ginger and salt in a mixer and grind to a smooth paste using approx. ¼ cup of water.
- Divide the batter into 6 equal portions and keep aside.
- Heat the oil in a deep non-stick pan and deep-fry 3 vadas at a time till they turn light golden brown in colour from all the sides.
- Drain on absorbent paper. Keep aside.
How to proceed
- Combine the curd and the sugar in a bowl, mix well and keep the sweetened curd aside.
- Take enough water in a deep bowl and soak the vadas in it for 15 minutes.
- Squeeze out all the excess water from the vadas and flatten lightly between your palms.
- Arrange 3 vadas on a serving dish and top with half the sweetened curd mixture.
- Top with a little chilli powder, 1 tbsp of khajur imli ki chutney, a little cumin seeds powder and black salt.
- Repeat steps 4 and 5 to make 1 more serving.
- Serve immediately.
dahi vada recipe | dahi bhalla | North Indian chaat recipe | soft dahi vada | urad dal dahi vada | Video by Tarla Dalal
Dahi Vadas, Dahi Bhalla, North Indian Chaat Recipe recipe with step by step photos
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- What is dahi vada made off? dahi vada is made from 1/2 cup urad dal (split black lentils) , soaked for 2 hours and drained, 2 tsp roughly chopped green chillies, 2 tsp roughly chopped ginger (adrak), 1 1/2 cups whisked curds (dahi), 1 1/2 tbsp powdered sugar, chilli powder for sprinkling, 2 tbsp Khajur Imli ki Chutney and oil for deep frying.
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This is how urad dal looks.
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Put urad dal in a bowl and cover with water. We can see lots of dirt in the water and a chalky white film forming over the dal. This will require you to clean the urad dal 3 to 4 times under running water. Rub your fingers through the dal to remove the dirt stuck on the dal.
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Urad dal is now clean.
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Cover and keep aside for 2 hours.
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Drain.
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This is how urad dal looks.
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In a mixer, put 1/2 cup urad dal (split black lentils) , soaked for 2 hours and drained. See above on details of how to soak urad dal step by step.
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Add 2 tsp roughly chopped green chillies.
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Add 2 tsp roughly chopped ginger (adrak).
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Add salt to taste.
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Add ¼ cup of water.
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Grind to a smooth paste.
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Put the batter into a glass bowl and mix thoroughly with a spoon for 1 minute. Do this before you fry the batter.
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To fry the vadas, we suggest you take a big spoon and dip it in a bowl of water. We will be using this spoon to put one portion of the batter at a time in the deep frying pan.
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In a mixer, put 1/2 cup urad dal (split black lentils) , soaked for 2 hours and drained. See above on details of how to soak urad dal step by step.
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Heat the oil in a deep non-stick pan.
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To fry the vadas, we suggest you take a big spoon and dip it in a bowl of water. We will be using this spoon to put one portion of the batter at a time in the deep frying pan.
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Take one portion of the batter in a spoon. Before that put a small portion of the batter into the hot oil and see if the vada rises up. If it does, then your oil is ready.
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Drop the batter into the pan. Deep-fry 3 or 6 vadas at a time, depending on the size of your pan.
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Fry for a bit one side.
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Flip over with a laddle and fry the other side.
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Deep fry until they turn light golden brown. You will need to keep flipping the vada and cooking both sides.
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Remove from non stick pan. Repeat to fry 3 more vadas.
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Drain all the 6 vadas on absorbent paper. Keep aside.
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Heat the oil in a deep non-stick pan.
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In a glass bowl, put 1 1/2 cups whisked curds (dahi).
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Add 1 tbsp sugar or powdered sugar. Powdered sugar will dissolve quickly. If you wish, you can avoid the use of sugar completely.
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Mix well. Keep the sweetened curd aside.
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Take enough water in a deep bowl and soak the 6 vadas in it for 15 minutes. TIP. This step is important as it makes the dahi vada soft.
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Remember to use a spoon and flip over the vadas when they are soaking to make sure the top side gets soaked also.
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This is what it looks like after 15 minutes.
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Squeeze out all the excess water from the vadas and flatten lightly between your palms.
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Arrange 6 vadas in a serving dish. If you wish, you can make 2 individual plates with 3 vadas in each plate.
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Top with the sweetened curd mixture. Pour half the curd mixture in each plate if you are making 2 separate plates.
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Sprinkle chilli powder on top.
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Spread 2 tbsp khajur imli ki chutney. For 2 separate plates, spread 1 tbsp chutney in each plate.
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Sprinkle roasted cumin seeds (jeera) powder.
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Sprinkle black salt (sanchal).
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Garnish with 1 tbsp finely chopped coriander (dhania). Again if there are 2 separate plates, sprinkle 1/2 tbsp coriander in each plate.
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Your dahi vada is ready. Serve immediately.
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In a glass bowl, put 1 1/2 cups whisked curds (dahi).
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Do not soak the vadas for too long, else they might break. Remember to use a spoon and flip over the vadas when they are soaking to make sure the top side gets soaked also.
- You can squeeze out the water from the vadas and keep them refrigerated. Assemble it just before serving then.
- A garnish of pomegranate seeds is also enjoyed by some. You can try it too!
-
As a variation, you can also try moong dal dahi vada.
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Put a small portion of the batter into the hot oil and see if the vada rises up. If it does your oil is ready to fry dahi vada.
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Every time after you put a portion of the batter to fry from a big spoon, dip it in a bowl of water. This will prevent the batter from sticking to your spoon and make it easier to pur the batter the next time.
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Do not soak the vadas for too long, else they might break. Remember to use a spoon and flip over the vadas when they are soaking to make sure the top side gets soaked also.
Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per vada
| Energy | 106 cal |
| Protein | 4.2 g |
| Carbohydrates | 10.5 g |
| Fiber | 2.1 g |
| Fat | 5.3 g |
| Cholesterol | 0 mg |
| Sodium | 7 mg |
Click here to view Calories for Dahi Vadas, Dahi Bhalla, North Indian Chaat Recipe
The Nutrient info is complete
Mansi J
Aug. 30, 2021, 6:42 p.m.
The most famous and favourite chat..I love curd so this recipe is always in my menu when i have a party..I make small sized wada so it is easier to mke and quick to..I also add powdered sugar to curds and a tempering of mustard and curry leaves,..which tastes just out of the world.Do try it..
Foodie #599556
Aug. 25, 2021, 12:50 a.m.
Perfect result every time. One of my all time favourites. An absolute must!
Foodie #623102
July 19, 2020, 4 p.m.
Love this recipe.
Farida parvez
April 16, 2020, 11:58 p.m.
Mam i tried your recipe... It was awsome but mam my wadas didn''t turn out very soft they were bit harder from inside pls suggest
Tarla Dalal
April 16, 2020, 11:58 p.m.
While frying the vadas, keep the flame to medium slow and not high. This will ensure you get perfectly soft fried vadas from outside as well as inside.
Shweta
Feb. 11, 2020, 5:12 p.m.
It''s a superb recepie..I just made them and they taste awesome..I just took little less than 1/4 cup of water for 1cup daal to grind to paste..I also added bit of Hing and jeera so that it''s good to digest
Tarla Dalal
Feb. 11, 2020, 5:12 p.m.
We are very happy to know you have loved the recipe, do try more and more recipes and let us know how they turned out. Happy Cooking !!
Chini Dessi
Dec. 2, 2014, 5:23 p.m.
Tarlaben was sakshat Annapurna and her cooking is always very practical and perfect if you follow stepwise recipe. She was the very first chef and now dime a dozens of copying her footsteps. RIP.
Chanchal
May 20, 2013, 9:44 a.m.
Hie mam,while frying vada bikhar rahe hey wt to do..???
Tarla Dalal
May 20, 2013, 9:44 a.m.
Hi Chanchal, The batter must be little watery, that is the reason while frying it has split. to rectify it, you can add little rice flour, like 1 or 2 tbsp to make it thick..
Tina
Dec. 25, 2010, 10:57 p.m.
Awesome taste and very easy to prepare... made our Diwali special with these yummy dahi wada. Thanks for sharing
Tarla Dalal
Dec. 25, 2010, 10:57 p.m.
Hi Tina, We are very happy to know you have loved the recipe, do try more and more recipes and let us know how they turned out. Happy Cooking !!
