Dahi Vada is North Indian version of curd vada also called as Dahi Bhalla.Dahi Vada Recipe is a popular North Indian snack made with urad dal fritters soaked in curd along with the chaat chutneys.
- urad dal [black gram lentils without skin]-1 cup
- Garlic – 4
- green chili – 4
- oil ,for frying
- salt to taste
- curd [yogurt]
- Milk -1/2 cup
- red chilli powder – 1tbsp
- rosted cumin powder – 2tbsp
- corinder leaves -1/4 cup
- sweet chutney [tamarid chutney]
- green chutney[mint n coriander chutney] [optional]
- salt to taste
- Chaat masala -1/2 tsp
1.Soak urad dal for 2 hours and grind it to paste adding very little water just enough to grind into a thick paste add salt, garlic and green chili to it mix well many times with your hand this aerates the dough and makes it fluffy and light.
2.Heat oil in a deep pan enough for the vada to dip completely (check notes). Dip your hand in a bowl of water (this prevents the dough from sticking to ur palm so do not skip this)and scoop a table tennis ball size dough and drop into the medium hot oil. Fry 5-6 at a time not more than that. over crowding lowers the temperature and affects the cooking of vadas. Cook all sides to a nice golden brown color and remove on to a paper towel.
3. Heat the milk to warm and add the fried vadas.[optional] [u can put vada,s direct in dahi ]
Let the the vada soak in the milk for 10-15 minutes. Mix some water to the curd/yogurt make it slightly runny and add salt then the soaked vadas to it. Let it soak the yogurt for at least half an hour.
Add the remaining milk if any left so the yogurt is not really tart skip if u like it tart.
4. Drizzle the dates , tamarind chutney and green chutney[optional] on top then yogurt then dust the chaat masala , chilly power, cumin powder and the coriander leaves and serve atleast two -three depending on the size of the dahi vada in individual ramekins / katoris.
Tips and Variations:
- In Gujarat and Maharashtra, sugar is added to the curd but if you do not like a sweeter taste of it then you can avoid it.
- You can prepare vada from equal amount of moong dal and urad dal or only from moong dal.
- Curd should be chilled for a better taste. You can beat curd in advance and then place it in a refrigerator to chill.
- Transfer fried vada immediately into the milk and make sure that they stay are fully submerged in it. This will make them softer.
- While taking vada out from water make sure that water is not hot, otherwise you may burn your hands.
- If you deep-fry them on high flame then they will immediately turn golden brown from outside but remain uncooked from inside.
- If you fry them on low flame then they will absorb more oil.
- soak tamarind in water overnight or for 4-5 hours in a small bowl
- with your hands, squeeze the pulp from the tamarind in the same bowl or pan.
- strain the pulp and keep aside.
- heat oil in a small pan.
- lower the flame & add cumin seeds and let them crackle.
- add ginger powder, red chili powder, asafoetida.
- stir and add the strained tamarind pulp
- cook for 2-3 mins.
- add the jaggery and salt and cook for 4-5 mins more.
- the mixture would thicken.
- let the saunth chutney mixture cool.
- when cooled, store the saunth chutney in an air-tight dry jar or container.
- 2 cups coriander leaves (dhania patta)
- 1 or 1.5 tsp anardana/dry pomegranate seeds or ½ to 1 tsp amchur powder/dry mango powder
- ½ tbsp chopped onion (optional)
- 1 or 2 garlic cloves (lahsun)
- salt as required
- water as required
- grind all the ingredients with little water.