I have tasted South Indian version of this – Thayir vadai. But not this version. Wanted to try Dahi vada for long time, but you know, making both chutneys never coincide and sometimes even curd will be my concern. But this time every thing clicked and I made, had this Dahi vada also known as Dahi Bhalla. Being a chat lover, sure enjoyed each and every bite! Sure the South Indian version and this one has lot of difference taste wise and look wise… Both are yumm and love both. I never like my curd to be tangy. I love it fresh and good. But many like it tangy. Its your choice of taste, what ever you like!
Dahi Vada/ Dahi bhalla recipe
Prep Time: 3 Hours (soaking time) | Cook time: 15 mins | Serves: 4
Ingredients
| Urad dal/ulundhu (white,whole) | 1/2 cup |
| Curd | 1/2 cup – 3/4 cup |
| Milk | 3/4 cup |
| Green chutney | 2 tsp |
| Sweet chutney | 2 tbslp |
| Coriander leaves,chopped | 1 tblsp |
| Red chilli powder | 1/2 tsp |
| Chat masala | 1/2 tsp |
| Salt | As needed |
| Ginger | 1 small piece |
| Green chilli | 1 - 2 |
| Sev | For garnishing |
Method
- Soak urad dal for 3-4 hours,after washing in water. Grind it with ginger,green chilli using only very little water. Grind until smooth and fluffy. Mix with salt only at the time you are going to deep fry. Wet your hands and make small lemon sized balls.
- Deep fry in hot oil in medium flame until golden colour in all sides. Flip in between for even cooking. Drain in paper towels.
- Heat milk until its hot,no need to boil it, and then take it in a broad bowl, add little bit of salt and fried vadas to the milk and let it get soaked. say 20 minutes or so.Turn over carefully in between. Beat curd until smooth.
- If you feel milk is more, drain it and mix required amount to the curd to make it runny(still thick) consistency and add the curd to the soaked vadas and mix well. Add required salt and let it set for 1/2 hour.
Notes
- I use milk because, I love my dahi vada not to be so sour, if you want you can also do this in water. If using water, squeeze the excess water.
- In case the vada batter is sticky or watery, add a tblsp of rice flour and try refrigerating the batter for an hour.
- Always cook vadas in medium flame to ensure cooking in the middle.
- Add vadas to hot/warm milk or water to get soaked quickly.
- Sev garnishing is optional, you can also use boondi for garnish!
- We also make mini balls like this same way and make raita with it.
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