Dahi Bhalla Recipe (Dahi Vada Recipe)
Dahi Bhalla or Dahi vada is a popular Indian Snack where lentil fritters are soaked in spiced water and then drenched in yogurt (Dahi), Tamarind chutney, and various other spices.
Equipment
- Heavy Bottomed Pan
- Mixer-Grinder
Ingredients
Dahi Bhalla Batter
- 1 Cup Urad Dal (Split Skinned Black Gram Lentils) 250g
- ¼ Cup Moong Dal (Split Yellow Lentils) 63g
- Water for soaking dals overnight
- Salt As Per Taste
- ½ Teaspoon Hing (Asafoetida)
Dahi Bhalla Filling
- 20-25 Pieces Chopped Kismis (Raisins)
- 20-25 Pieces Chopped Kaju (Cashew Nut)
- ½ Inch Ginger chopped
- 2 Tablespoons Coconut finely chopped
- 2-2½ Cups Oil for Deep Frying
Flavoured Water
- 2 Cups Luke Warm Water
- ½ Teaspoon Red Chili Powder
- ½ Teaspoon Salt
- 1 Pinch Hing (Asafoetida)
Garnish
- 3 Cups Dahi (Curd/Yogurt) beaten
- 1 Teaspoon Red Chili Powder
- 1 Teaspoon Dry Roasted Jeera and Lal Mirch (Bhuna Masala) then grounded in a mortar pestle
- 1 Tablespoon Chaat Masala
- 1 Teaspoon Kala Namak (Black Salt)
- Tamarind Chutney
- Dhaniya Pudina Chutney (Hari Chutney)
- Aloo Bhujia
Instructions
- Soak Urad Dal and Moong Dal separately in 2 different bowls overnight for at least 7-8 hours. If you haven't soaked it overnight you can soak it in warm water for at least 4-hours.
- Take it out in a mixer-grinder. Ground to a smooth paste. If it looks too dry then add just 1 tablespoon of water. Do not add too much water.
- Pour the batter on a large plate. Whip the batter with hands until it doubles in size. Whip it vigorously for at least 5-6 minutes continuously. To check if it is done, pour a small amount of batter in a bowl of room-temperature water. If it floats then it is perfectly done. Add some salt and Hing and whip it for another 1-minute vigorously.Heat a heavy-bottomed pan with 2 cups of refined oil.
- Wet your hands completely and then take a small amount of batter in your hands. Wet your hands again and add the filling. Wet your hands once again and add another layer of batter over your filling. Finally, wet your hands for the last time and carefully place them in a heavy bottom pan containing hot oil. After few minutes of frying flip over and fry the other side as well. Once both sides turn light golden brown take them out.
- In a bowl of Luke warm water, add red chili powder, salt, and Hing. Soak dahi bhallas immediately in this flavored water. Let them sit in flavored water for 5-minutes.
- Finally, Squeeze the water and garnish it with beaten yogurt, red chili powder, bhuna masala, chaat masala and kala namak. Add some Aloo Bhujia and serve with some Tamarind Chutney, Hari Chutney and Chopped Coriander leaves.
