Dahi Vada - Dahi Bhalla chaat are absolutely melt in mouth delicious fritters served by street vendors throughout India. This tasty handheld fried lentil fritter are protein packed and gluten free that will delight your taste-buds with its combination of flavors.
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This post was originally posted in 2016 and has been updated with video and instructions
Jump to: What is Dahi Vada? Dahi Bhalla is an excellent street food in North India How to make Dahi Vada Video Recipe How to make Dahi Vada What is the difference between Dahi Vada and Dahi Bhalla Pro tips and tricks How to store Dahi Vada Can you freeze Dahi Vada? Can I add raisins in the batter? What type of Dal is used for making dahi vada batter? Dahi Vada/ Dahi Bhalle Recipe
Equipment
- Iwatani Takoyaki Grill Pan CB-P-TAF, Medium, Black
- Tamicon Tamarind Paste
- Rani Kashmiri Chilli Powder (Deggi Mirch, Low Heat) Ground Indian Spice 14oz (400g) ~ All Natural, Salt-Free | Vegan | No Colors | Gluten Friendly Ingredients | NON-GMO | Indian Origin
- Rani Cumin Seeds Whole (Jeera) Spice 16oz (454g) 1lb PET Jar ~ All Natural | Gluten Friendly Ingredients | NON-GMO | Vegan | Indian Origin
- McCormick Ground Cumin, 14 oz
- Deep Urad (Udad) Flour 2lb
Ingredients
For the Vada
- Urad Dal -1 cup
- Water - ½ cup
- Salt to taste
- Cumin seeds - 1 tbsp
- Oil - 2 tbsp
For making Dhahi Bhalla Chaat :
- Thick curd - 3 cups
- Sugar - 4 Tbsp
- Green chutney - ½ cup
- Tamarind chutney - ½ cup
- Roasted cumin powder - 1 Tbsp
- Chopped coriander - ½ cup
- Red chili powder - 1 Tsp
- Rock salt/kala namak - 1 Tsp
Instructions
- Wash and soak urad dal overnight or minimum 4 hours.
- Drain the water and grind dal into a thick batter. If you find dal to be too thick, add half cup of water (little at a time ) to make it grind easily.
- Transfer the batter into a large bowl and salt and cumin seeds. Beat the batter for 5-6 minutes in a bowl.
- Heat a panniyaram pan / appe pan /Aeblesikver pan and add few drops of oil in each cavity of the pan.
- When the pan is hot lower the flame on low to med .Take a spoon and pour the batter in each cavities or you can pour all the batter or pour the batter in a zip-lock bag ,seal it and snip from one corner & pour the batter into each section of the pan.
- Turn the heat to med to high.
- When the batter puffs up, turn them with the help of a wooden stick. When cooked remove it from the pan.
- In a separate bowl, add lukewarm water and salt . Soak the vada in saltwater for 5 minutes Press the vada and remove the water and transfer onto a plate.
- Add sugar and rock salt in the yogurt and whisk it.
- Pour yogurt on top of the vada. Sprinkle the roasted cumin powder , red chill powder , Drizzle tamarind chutney ,green chutney and some chopped cilantro and sev.
- Ready to Enjoy!
- How to fry the vada
- Heat oil in a pan for deep frying on high. Test oil temperature by drooping a small drop of the batter into the oil. It should rise to the top immediately that means the oil is ready for frying. If the oil is not hot, the vadas will soak oil making them greasy.
- With a help of spoon add the batter in the hot oil. Turn the temperature to medium. Fry on medium heat till the vada has become golden brown.
- when they are done .Drain and remove them on absorbent paper to soak the excess oil . follow the instructions from 8 mentioned above
