Dahi vada is a famous and lip smacking chat of Indian cuisine. It is also a popular street food which is prepared with moong dal and urad dal vada and topped with curd and chutneys. You can find it easily in every Indian kitchen during festive season. In North India it is also known as dahi bhalla which can be topped with potato cubes, sev and crushed papadi.
Dahi vada can be served as a starter. You can enjoy it any time. You can make this Diwali, Holi or any other special occasion like party, wedding or get together. The addition of curd and green chutney make this a healthy dish.
Vada is a fried dumpling made of urad and moong dal. To make soft vada, whip until it become light and fluffy. You can check to drop some whipped dal into a bowl filled with water. If it is whipped very well, will float on the top. Some people makes the Dahi Vada using only moong dal but some use a mix of Urad and Moong dal. In the recipe I have used both urad dal and moong dal to make the vadas. Urad dal makes it more fluffy. Some people skip the chutneys and take with only curd sprinkled with spices.
Soak vada in lukewarm water, squeeze the water. Add curd, sweet chutney and green chutney. Sprinkle black salt, bhuna jeera, red chilli powder and chat masala. Serve it to your guests and family. I have already shared the recipe of imli ki chutney and green coriander chutney in previous post. So, try this delicious recipe today and impress your family.
½ cup urad dal
1 cup whipped curd
½ cup imli ki chutney
½ cup coriander chutney
1 tsp. bhuna jeera
½ tsp. black salt
¼ tsp. red chilli powder
Drain the excess water and blend the dal to make a batter. Make a medium to thick dropping consistency by adding required water. Make smooth paste out of it.
Beat the batter in one direction using your finger or with spatula for at least 5 minutes or until it becomes light and fluffy. This is the important step to make the soft and fluffy vadas.
Take water in a small bowl. Drop a small amount of batter into the water. It should be floating on top.
If it sinks to the bottom means batter is not whipped well. Again whip it some more.
Heat oil in a pan for frying vada on medium flame.
Now drop 2 teaspoon full of the batter in hot oil using your fingers. While dropping, turn the flame on high. Reduce heat to medium and deep fry the vada.
Keep stirring to get even cooking and browning.
When the vadas fluff up, and become golden-brown, drain out them and keep aside.
Take lukewarm water in a pan and add vadas into it. Let it soak for 30-40 minutes.
You will notice that vada will change its color and they will increase in size.
Squeeze the vada lightly between your palms and arrange them in the serving plate.
Pour whisk curd over it.
Then pour imli ki chutney and green chutney.
Sprinkle with black salt, red chilli powder and bhuna jeera.
Serve dahi vada immediately.
On the festive of 'Holi' you may also like :
Raj Kachori Samosa Samosa Chat Vegetable Pakoda
Dahi vada can be served as a starter. You can enjoy it any time. You can make this Diwali, Holi or any other special occasion like party, wedding or get together. The addition of curd and green chutney make this a healthy dish.
Vada is a fried dumpling made of urad and moong dal. To make soft vada, whip until it become light and fluffy. You can check to drop some whipped dal into a bowl filled with water. If it is whipped very well, will float on the top. Some people makes the Dahi Vada using only moong dal but some use a mix of Urad and Moong dal. In the recipe I have used both urad dal and moong dal to make the vadas. Urad dal makes it more fluffy. Some people skip the chutneys and take with only curd sprinkled with spices.
Soak vada in lukewarm water, squeeze the water. Add curd, sweet chutney and green chutney. Sprinkle black salt, bhuna jeera, red chilli powder and chat masala. Serve it to your guests and family. I have already shared the recipe of imli ki chutney and green coriander chutney in previous post. So, try this delicious recipe today and impress your family.
Ingredients:
2 cup moong dal½ cup urad dal
1 cup whipped curd
½ cup imli ki chutney
½ cup coriander chutney
1 tsp. bhuna jeera
½ tsp. black salt
¼ tsp. red chilli powder
Instructions:
Wash moong dal and urad dal properly and soak in water for 2-3 hours.
Beat the batter in one direction using your finger or with spatula for at least 5 minutes or until it becomes light and fluffy. This is the important step to make the soft and fluffy vadas.
Take water in a small bowl. Drop a small amount of batter into the water. It should be floating on top.
If it sinks to the bottom means batter is not whipped well. Again whip it some more.
Heat oil in a pan for frying vada on medium flame.
Now drop 2 teaspoon full of the batter in hot oil using your fingers. While dropping, turn the flame on high. Reduce heat to medium and deep fry the vada.
Keep stirring to get even cooking and browning.
When the vadas fluff up, and become golden-brown, drain out them and keep aside.
Take lukewarm water in a pan and add vadas into it. Let it soak for 30-40 minutes.
You will notice that vada will change its color and they will increase in size.
Squeeze the vada lightly between your palms and arrange them in the serving plate.
Pour whisk curd over it.
Then pour imli ki chutney and green chutney.
Sprinkle with black salt, red chilli powder and bhuna jeera.
Serve dahi vada immediately.
Tips:
- To get soft vada, grind it into smooth paste and whip until it is very light and fluffy.
- The oil for frying should be properly hot. Do not drop vada on low flame.
- Press them gently to remove excess water otherwise it will crush.
- Soak them in lukewarm water in place of cold water.
On the festive of 'Holi' you may also like :
Raj Kachori Samosa Samosa Chat Vegetable Pakoda
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