Holi Special Dahi Vada | Dahi Bhalla


Dahi Vada or Dahi Bhalla are lentil dumplings Which are fried. They are then topped with curd/yogurt, different spices and chutney’s and enjoyed as a chaat. It is one of a very common street food across North India. I am making this Holi Special Dahi vada again for Holi and sharing this as the third recipes for our BM theme starting this week of Holi Special Recipes.


Holi Special Dahi Vada | Dahi Bhalla


Holi is one of the biggest festival after Diwali for North Indians. Without this chatpata Dahi Vada Holi will be incomplete. The street vendors in North India serve this Dahi Vada in edible leaves cup called as Dona. Bio-degradable wooden ice cream spoons are used to eat the dahi vada. Serving in this way serves two purposes , it adds a distinct flavour and taste as well is environment friendly.


Holi Special Dahi Vada | Dahi Bhalla

How is this Holi Special Dahi Vada Made?

Today I am sharing a very simple recipe, again from my mom. The making of vada’s just calls for 3 ingredients including salt. The other ingredients of chaat can be made well ahead of time. Can any chaat be more easier than this?


The recipe itself is very easy. Plain split urad dal is soaked, grinded and then fried. I actually wanted to make my mom’s signature recipe, Dahi Gujiya, where she shapes the vada’s in the shape of gujiya and adds a unique stuffing. She makes it so yummy that every year during our family get together’s, it is finished in no time. Hopefully I share it someday.


Holi Special Dahi Vada | Dahi Bhalla


There are various version of this, some make big size vada’s some small called as pakodi. And those who do not like the curd or yogurt can simply add some chutney’s and enjoy this yummy chaat. I make them medium size and love to top it generously with Green coriander chutney and Imli Chutney.


Holi Special Dahi Vada | Dahi Bhalla



Dahi or yogurt has a cooling effect on the body and I think that might be one of the reason it is a must during Holi. We make this a bit guilt free. Once the Vada’s are fried, we soak them in water. Soaking in water helps it be porous and also removes a lot of oil. The Vada’s are then gently squeezed to remove all the water. It is then soaked in curd/yogurt. Dahi Vada can be enjoyed as is or with roti or puris.

So here you go for the recipe of Holi special Dahi Vada:


Ingredients

Vada

  • 1 Cup split Urad Dal
  • 1 tsp Jeera/Cumin Seeds
  • Salt to taste
  • Oil for Frying
  • 1 Cup water if needed during grinding.

Assembling Dahi Vada

  • Smooth and full fat yogurt/Curd
  • Cumin powder
  • Red Chilly powder (optional)
  • Green Coriander and Mint Chutney
  • Imli Chutney
  • Salt to taste
  • Ginger, Coriander for Garnish if needed.

Preparation

Vada

  • Wash and Soak the Urad Dal in enough water for 1-2 hours.
  • Drain the water and grind the Urad dal along with jeera/cumin seeds to a smooth paste using no or very little water.
  • In a deep pan or a wok add in the oil for frying.
  • Let the oil heat to medium hot.
  • In the meantime, incorporate air into the batter by mixing it vigorously with hand or a spoon.
  • Drop a little batter in water, if it floats your batter is ready.
  • Once the oil is hot, take about a tablespoon of batter in your fingers.
  • Gently slide this in hot oil.
  • Let this cook on medium to slow heat turning in between.
  • Do not cook on high, we do not want the outside to cook faster and the inside raw.
  • Once cooked soak them in room temperature water for 20-30 minutes.

Assembling Dahi Vada

  • Beat the curd/yogurt using a whisk so that it has a smooth consistency.
  • One can add a bit of water to curd/yogurt for a dropping consistency. I like it a bit thick.
  • In a bowl, add 2-3 Vada’s.
  • Now add about 1/2 Cup of yogurt.
  • Garnish with salt, red chilly powder, Cumin powder, Green Corinader Chutney and Imli Chutney.
  • Enjoy.

Notes & Tips

  • Make the vada’s immediately once the dal is grinded.
  • Fry in medium hot oil and on slow to medium heat.


Few More recipes of my Mom


5 from 2 votes
Holi Special Dahi Vada | Dahi Bhalla
Prep Time
5 mins
Cook Time
30 mins
Soaking Time
1 hr
Total Time
35 mins
 

Holi Special Dahi Vada are fried dumplings topped with beaten yogurt, lipsmacking chutney’s and spices to make a tasty and mouthwatering chaat.

Course: Appetizer, Main Course, Snacks
Cuisine: Indian
Keyword: Curd, Dahi Bhalla, Dahi Vada, Holi Special
Ingredients
Vada
  • 1 Cup split Urad Dal
  • 1 tsp Jeera/Cumin Seeds
  • Salt to taste
  • Oil for Frying
  • 1 Cup water if needed during grinding.
Assembling Dahi Vada
  • Smooth and full fat yogurt/Curd
  • Cumin powder
  • Red Chilly powder optional
  • Green Coriander and Mint Chutney
  • Imli Chutney
  • Salt to taste
  • Ginger Coriander for Garnish if needed.
Instructions
Vada
  1. Wash and Soak the Urad Dal in enough water for 1-2 hours.

  2. Drain the water and grind the Urad dal along with jeera/cumin seeds to a smooth paste using no or very little water.
  3. In a deep pan or a wok add in the oil for frying.
  4. Let the oil heat to medium hot.
  5. In the meantime, incorporate air into the batter by mixing it vigorously with hand or a spoon.
  6. Drop a little batter in water, if it floats your batter is ready.
  7. Once the oil is hot, take about a tablespoon of batter in your fingers.
  8. Gently slide this in hot oil.
  9. Let this cook on medium to slow heat turning in between.
  10. Do not cook on high, we do not want the outside to cook faster and the inside raw.
  11. Once cooked soak them in room temperature water for 20-30 minutes.
Assembling Dahi Vada
  1. Beat the curd/yogurt using a whisk so that it has a smooth consistency.
  2. One can add a bit of water to curd/yogurt for a dropping consistency. I like it a bit thick.
  3. In a bowl, add 2-3 Vada’s.
  4. Now add about 1/2 Cup of yogurt.
  5. Garnish with salt, red chilly powder, Cumin powder, Green Corinader Chutney and Imli Chutney.
  6. Enjoy.
Recipe Notes
  • Make the vada’s immediately once the dal is grinded.
  • Fry in medium hot oil and on slow to medium heat.


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