Super soft DAHI BHALLA recipe | Best DAHI VADA
Recipe Information
Dahi Vada
Cultural Context
Dahi Vada, originating from North India, is a popular snack made from lentil dumplings soaked in yogurt. Traditionally served during festivals and celebrations, it embodies the essence of Indian street food with its tangy and spicy flavors. Today, it has gained popularity across the globe, often enjoyed at parties and gatherings as a refreshing appetizer.
yogurt
🥗Healthier: Greek yogurt
💰Cheaper: buttermilk
Greek yogurt adds protein and creaminess, while buttermilk is more affordable.
tamarind chutney
🥗Healthier: date chutney
💰Cheaper: ketchup
Date chutney is healthier with natural sweetness, while ketchup is a budget-friendly alternative.
Soak 250 g of urad dal in water overnight after washing it 2-3 times.
Soak 50 g of moong dal in water overnight after washing it.
In the morning, drain the soaked lentils and blend them with a few tablespoons of water until smooth.
Add 1 piece of ginger, 2 green chilies, and 3/4 teaspoon of salt to the blender and blend again until combined.
Whisk the mixture by hand for at least 5 minutes to incorporate air and make it fluffy.
Heat sunflower oil in a pan over medium heat for frying.
Shape the lentil mixture into small round balls and fry them in the hot oil for 3-4 minutes, turning them occasionally until lightly golden.
Prepare soaking water by mixing lukewarm water with 1 teaspoon of sugar, 1 teaspoon of salt, and 1/4 teaspoon of hing.
Once fried, drain the balls on kitchen roll and then soak them in the flavored water for 10 minutes.
Prepare the yogurt by mixing 400 g of natural yogurt with 200 ml of water, 1 teaspoon of sugar, and salt to taste until smooth.
Squeeze excess water from the soaked lentil balls and drop them into the yogurt, ensuring they are well coated.
Transfer the yogurt-covered lentil balls to a serving tray, adding more yogurt as needed to cover them.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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