Dahi vada recipe with all instructions and step by step recipe video in Hindi. Dahi vada is a popular north Indian food recipe also known as “dahi bhalla”.
While weekends are party and fun time for husbands and children, for a wife and mother, there is no better time to relax and host a kitty party than a weekday afternoon. For such occasions, we the women like to celebrate with dahi vada, a sumptuous Snacks Recipe. It is certainly not the fact that it is reserved for women alone; everyone in my house loves it, however, it holds a very special place in women’s hearts, unanimously. Today, I will gladly share with you the recipe for this fun and special dish.
You can serve this North Indian dahi vada with green chutney and tamarind chutney and serve this during lunch and dinner with rice or paratha.
Dahi vada is a highly celebrated snack item all over India, and has diverse types, as different regions have customized it in their own way. Today, I am preparing it in the traditional north Indian style, with the vada dipped in chilled yogurt and topped with sweet and sour tamarind chutney and coriander leaves.
This is another amazing Indian snack, that is so delicious and at the same time highly nutritious. My children can have it as much as they want there is no such thing as too much dahi vada in a typical Indian house. However, I do not pack it in my children’s lunch box, and they rather have it when they come back home, primarily because of the yogurt which can get watery with different temperatures and make a mess in all that bounce and movement of the school bag.
Even with non-spilling lunch boxes, when they open the container, it gets messy all right! My children prefer dry and compact food in their lunch, and enjoy their dahi vada in the comfort of home. My husband has this tendency of eating the vadas minus the dahi, while I am preparing it. I do not mind.
It takes a little prep work to make the best dahi vada. For the vada I will be using split skinless moong dal that I’ve soaked overnight, as the traditional recipe goes, you can make it with urad dal, or even mixed dal. It totally depends on your taste bud, and you can customize it, as you like. If you like, you can top it with some papri, to add crispiness.
To make your vadas soft and fluffy, dip the deep fried vadas in some normal water for a couple of minutes, but make sure, you take them out on time otherwise they will become soggy. Use light hand pressing to seep out excess water, but be very gentle so that the vadas do not break.
Ingredients:
- 300 grams split skinless moong dal
- 2 inch chopped ginger
- 2 piece of green chilly
- ¼ teaspoon Asafoetida
- 1 teaspoon fennel seeds
- Salt to taste
For Garnishing:
- 500 grams chilled yogurt
- 3 tsp Sugar
- 2 teaspoon of roasted cumin powder
- ¼ tsp Black salt
- ¼ tsp Salt
- ¼ tsp Red chilly powder
- Tamarind chutney
- Coriander chutney
- Fresh chopped Coriander leaves to garnish
- Oil for deep frying
How to make dahi vada (Instructions):
- Start by washing and soaking moong dal in a deep bowl with enough water for 3-4 hours or overnite.
- Drain all the water before grinding.
- Take a jar and put soaked moong dal with ginger, green chilly, fennel seed and blend it into a thick coarse paste without adding water. Add little water if needed while blending.
- Transfer the mixture in a bowl and add salt, asafoetida and mix it well.
- Take a big katori and tie a wet muslin cloth around it tightly.
- Sprinkle little water over the muslin cloth and then place one portion of the moong dal mixture on it.
- Flatten the moong dal mixture lightly by using wet fingers.
- Heat oil in a pan; slide the vada in the hot oil on a medium flame and deep fry them till it becomes golden brown in colour.
- Drain on absorbent paper.
- Take water in a bowl and dip the vadas in water and soak it for 2-3 minutes to make it soft.
- Repeat the same process for all the vadas.
- To make mixed spice powder for garnishing the vadas- Take a bowl and put cumin powder, black salt, red chilly powder, salt and mix it well. Keep aside.
- Put yogurt in a deep bowl and add sugar, ½ tsp of salt and blend with wooden spatula to make it smooth.
- Lightly press the each vadas with both of your palms and squeeze out excess water.
- Dip 5-6 vadas in yogurt at a time. Do not dip too much of vada at a time otherwise it might get break.
- Dip vadas with yogurt and put in a serving plate. Drizzle some yogurt on top of the vads, tamarind chutney, coriander chutney or mint chutney, mixed spice powder, red chilly powder.
- Lastly garnish with chopped coriander leaves and serve chill.
Note:
- After soaking the vadas in water wash it again with fresh water to remove excess oil.
- If the moong dal mixture is slightly thin then put it in a sieve and keep for sometime to remove excess water.
- You can add 1 tsp of wheat flour in the Moong dal mixture.
- 300 grams split skinless moong dal
- 2 inch chopped ginger
- 2 piece of green chilly
- ¼ teaspoon Asafoetida
- 1 teaspoon fennel seeds
- Salt to taste
- For Garnishing:
- 500 grams chilled yogurt
- 3 tsp Sugar
- 2 teaspoon of roasted cumin powder
- ¼ tsp Black salt
- ¼ tsp Salt
- ¼ tsp Red chilly powder
- Tamarind chutney
- Coriander chutney
- Fresh chopped Coriander leaves to garnish
- Oil for deep frying
- How to make dahi Vada recipe (Instructions):
- Wash and soak moong dal in a deep bowl with enough water for 3-4 hours or overnite.
- Drain all the water before grinding.
- Take a jar and put soaked moong dal with ginger, green chilly, fennel seed and blend it into a thick coarse paste without adding water. Add little water if needed while blending.
- Transfer the mixture in a bowl and add salt, asafoetida and mix it well.
- Take a big katori and tie a wet muslin cloth around it tightly.
- Sprinkle little water over the muslin cloth and then place one portion of the moong dal mixture on it.
- Flatten the moong dal mixture lightly by using wet fingers.
- Heat oil in a pan; slide the vada in the hot oil on a medium flame and deep fry them till it becomes golden brown in colour
- Drain on absorbent paper.
- Take water in a bowl and dip the vadas in water and soak it for 2-3 minutes to make it soft.
- Repeat the same process for all the vadas.
- To make mixed spice powder for garnishing the vadas- Take a bowl and put cumin powder, black salt, red chilly powder, salt and mix it well. Keep aside.
- Put yogurt in a deep bowl and add sugar, ½ tsp of salt and blend with wooden spatula to make it smooth.
- Lightly press the each vadas with both of your palms and squeeze out excess water.
- Dip 5-6 vadas in yogurt at a time. Do not dip too much of vada at a time otherwise it might get break.
- Dip vadas with yogurt and put in a serving plate. Drizzle some yogurt on top of the vads, tamarind chutney, coriander chutney or mint chutney, mixed spice powder, red chilly powder.
- Lastly garnish with chopped coriander leaves and serve chill.
If the moong dal mixture is slightly thin then put it in a sieve and keep for sometime to remove excess water.
You can add 1 tsp of wheat flour in the Moong dal mixture.
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