Dahi Vada Recipe: Urad dal fritters dipped in spiced creamy yoghurt sauce are an extremely popular and tasty street food snack recipe. It is a popular street food in north India, if not the entire country, and is frequently served as a dessert snack. This yoghurt-dipped snack can be made in a variety of ways, but this recipe focuses on the north Indian street style variation.
Street food or chaat recipes have become an important part of Indian cuisine. Each region, state, and even city has its own take on this popular and popular street food category. The dahi vada recipe, also known as the dahi bhalla recipe, is a popular street food meal from Delhi known for its sweet, spicy, and savoury flavour combination.
One such savoury and spicy snack is urad dal vada, which becomes smooth and soft when dipped in creamy and sweetened yoghurt. Having said that, I’ve dipped it in hot water before dipping it in curd, so it softens quickly and the excess oil is removed. This is the technique used by street vendors and hotels, and it helps to make it even softer. Furthermore, soaking in hot water has the added benefit of hastening the softening process of vada. For example, because creamy curd is thicker than water, it takes twice as long to soak and soften vadas. Soaking or serving it with creamy yoghurt after dipping it in hot water would be an ideal trick for dahi bhalla recipe.
In addition, I’d like to add some more tips, suggestions, and variations to the dahi vada recipe. First and foremost, I would strongly advise preparing round or ball-shaped vadas for the street style variant. Do not bother with the doughnut-shaped vada because it adds nothing to the taste or soaking time. Second, if dropping the vadas with your fingers does not result in a ball-shaped vada, use a round tablespoon. You may need to clean it and dip it in water every now and then so that the batter can easily slip into the hot oil. Finally, after dipping it in hot water, I served it with creamy, spicy, and sweetened yoghurt. I haven’t specifically soaked in curd, but it’s not a bad idea. However, there is no actual requirement because it is extremely soft after being soaked in hot water.
Dahi Vada Recipe | Dahi Bhalla Recipe
- 1 cup urad dal
- 1/4 cup moong dal
- 1 chilli
- 1 inch ginger
- 1 tsp salt
- oil for frying
- 5 cup hot water
- 1/2 tsp salt
- 1/4 tsp hing / asafoetida
for sweetened curd
- 2 cup curd fresh & thik
- 2 tbsp sugar
- 1/2 tsp salt
- green chutney
- tamarind chutney
- chilli powder
- cumin powder
- chaat masala
- coriander finely chopped
how to make vada for dahi bhalla
- First, soak 1 cup urad dal in water for 5 hours.
- Drain the water and place it in the mixi or grinder. Add 1 chilli and 1 inch ginger as well.
- Blend until a smooth paste is formed, adding water as needed. To keep the batter from becoming watery, only add a small amount of water.
- Pour the urad dal batter into a large mixing bowl.
- In a blender, combine 1/4 cup soaked moong dal.
- Transfer to the same bowl as the urad dal batter and blend to a smooth paste.
- Now, using a whisk, thoroughly combine 1 tsp salt.
- Make a thick batter. If the batter is too runny, add a tablespoon of rice flour.
- Drop a spoonful of batter into the hot oil with a wet spoon or your hand.
- Stir occasionally while keeping the flame on medium.
- Fry the vada until golden brown and crisp.
- To remove excess oil, drain the vada on kitchen paper.
- 5 cup hot water should now be placed in a large mixing bowl.
- 1/2 teaspoon salt and 1/4 teaspoon hing Make sure everything is well combined.
- Drop the hot fried vada into the water and completely immerse it.
- Soak the vada for 30 minutes, or until it absorbs all of the water.
- After 30 minutes, squeeze the water out and place on a plate.
how to make sweetened curd for dahi vada:
- To begin, combine 2 cup curd, 2 tbsp sugar, and 1/2 tsp salt.
- Make sure everything is well combined by whisking and mixing thoroughly.
To serve dahi bhalla, follow these steps:
- Pour the sweetened curd over the vada first.
- Pour in a generous amount of green chutney and tamarind chutney as well.
- Chilli powder, cumin powder, and chaat masala should be sprinkled on top.
- Garnish with boondi and coriander.
- Finally, serve chilled dahi vada or dahi bhalla.
- To begin with, soaking the vada in hot water helps to reduce oil while also making the vada soft and juicy.
- Alternatively, if you have the time, soak the vada in curd for at least 2 hours before serving.
- Also, make sure to use fresh curd. Otherwise, you’ll end up adding more sugar.
- Finally, dahi vada or dahi bhalla tastes best when it is soft and juicy.