Dahi Vada | Dahi Bhalla

Dahi Vada, also known as “Dahi Bhalla” is a popular North Indian snack made from deep-fried lentil vada (fritters) that are soaked in warm water, then topped with creamy yogurt (dahi), and garnished with a variety of flavorful toppings.

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Dahi Vada, also known as “Dahi Bhalla” is a popular North Indian snack made from deep-fried lentil vada (fritters) that are soaked in warm water, then topped with creamy yogurt (dahi), and garnished with a variety of flavorful toppings.

The vadas are made from urad dal and moong dal batter, which is spiced and then fried to golden perfection. The vadas are then soaked in warm water to soften, then topped with thick, lightly sweetened yogurt. They are then garnished with green chutney, tamarind chutney, roasted cumin powder, red chili powder, and sometimes even pomegranate seeds for a burst of freshness.

Dahi vada is loved for its blend of textures (soft vadas with creamy yogurt) and flavors (sweet, tangy, spicy and savory), making it a favorite during festivals, celebrations, or as a cooling snack on warm days.

Here I am sharing easy Dahi Vada recipe with step-by-step instructions and video. It is one of the most popular Indian street food served by street vendors throughout India which is loved by both adult and kids. This delicious melt-in-mouth tasty lentil fritters are protein packed and gluten free that will delight your taste buds with its combination of flavors.

Recipe Video for Dahi Vada :-

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How to make Dahi Vada :-

Take urad dal and moong dal in a bowl. Wash it well and soak in enough water for at least 6-7 hours or overnight.

Drain of water from the dal and add soaked dal to a grinding jar along with little water and grind it into a slightly coarse paste. Do not add too much water.

Take out the batter in a mixing bowl and whisk in one direction to incorporate air, making the vadas light and fluffy. A well- aerated batter will float in water. Check this by dropping a small portion into a bowl of water – it should float if ready.

 Add cumin seeds, grated ginger, green chili, salt, asafoetida and mix everything well. Let the batter rest for 10 minutes.

Heat an appe pan/paniyaram pan and add few drops of oil in each cavity of the pan.

Once the pan is hot, pour the batter in each cavities and cook on medium heat. Once it is golden on one side, flip with the help of wooden stick and cook until turns golden and crisp on both sides.

Meanwhile vada is cooking, in a large bowl add warm water along with salt and asafoetida. Mix it well.

Add cooked vadas into warm water and let it rest for 10 minutes. The vadas will increase in size. Also soaking vada in warm water makes it soft.

Take the vadas and gently press it between the palms to squeeze out the water. Repeat the same for all and set it aside.

To make yogurt mixture, add chilled yogurt in a large bowl along with sugar and salt. Whisk it well.

Now arrange soaked vadas in a serving plate. Pour the whisked yogurt mixture over the vadas.

Drizzle green chutney and tamarind chutney over it. Sprinkle red chili powder and roasted cumin powder.

Garnish with pomegranate seeds and boondi.

Enjoy delicious Dahi Vada.

How to deep fry vada

Heat oil in a deep frying pan over medium heat.

To make vadas, first wet your palm with water. Take the small amount of batter and gently slide it into the hot oil.

Let it fry undisturbed for 1 minute, before you flip or stir it in oil. Then flip and fry until golden and crisp.

Tips :-

Soak the urad dal and moong dal for at least 6-7 hours or overnight.  This helps the dal softens, making it easier to grind into a smooth batter.

Do not use too much water when grinding the dals.

Whisk the batter well after grinding. Whisking incorporates air, which helps make the vadas light and spongy.

To check the right consistency of batter, drop a small amount of batter in a bowl of water. If it floats, the batter is well aerated and ready. If it sinks, beat the batter a little more to make it fluffier.

Fry the vadas on medium heat. If you fry the vads on high heat, the outside will brown quickly while the inside remains undercooked. If the oil is not hot enough, the vadas will absorb more oil and become greasy.

After frying/cooking, soak the vadas in warm water for about 10-15 minutes. This helps soften them.

Dahi vada taste best when served chilled. Chill the yogurt before pouring it over the vadas for a refreshing taste.

Adjust spice level as per your taste.

For the perfect balance, adjust the chutneys to your taste.