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Dahi Vada or Dahi Bhalla served in a white bowl with grey lining. The vadas are topped with chutney and garnished with sev. Seen in the background is green coriander and Imli chutney.

Dahi Vada | Dahi Bhalla

Dahi Vada or Dahi Bhalla are soft lentil fritters dunked in curd/yogurt and topped with lip-smacking spices, and chutneys.
5 from 8 votes
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Course: Appetizer, Snacks
Cuisine: Indian
Keyword: Curd, Holi Special
Prep Time: 15 minutes
Cook Time: 30 minutes
Soaking Time: 1 hour
Total Time: 35 minutes
Author: Renu Agrawal-Dongre

Equipment

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

  • 5 Cups Smooth and full fat yogurt/Curd
  • Cumin powder as required
  • Red Chilly powder as required - optional
  • Green Coriander and Mint Chutney as required
  • Imli Chutney as required
  • Salt to taste
  • Ginger Julienne

Instructions

Making of Vada

  • Clean and Rinse the urad dal.
  • Soak the Urad Dal in enough water for 2-3 hours or overnight.
  • Drain the water and grind the Urad dal along with jeera/cumin seeds to a smooth paste using no or very little water.
  • The batter should not be runny, we need a thick batter.
  • In a deep pan or a wok add the oil for frying.
  • Let the oil heat to medium heat.
  • In the meantime, incorporate air into the batter by mixing it vigorously with a hand or a spoon in a clockwise direction.
  • 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. If you cook on high the outside will cook faster and the inside would not get cooked and would be raw.
  • They are done, when they are slightly golden brown all over.
    Fried Lentil fritters.
  • Remove it in a colander or a kitchen towel.
    Lentil fritters removed in a colander.
  • Let them cool for 5-10 minutes.

Serving Dahi Vada

  • Soak them in room temperature water for 20-30 minutes.
    Lentil fritters are soaked in water.
  • Soak only as much as you require. The remaining can be stored in the fridge and used as required.
  • Whisk the curd/yogurt using a whisker to a smooth consistency.
  • Add water if required to adjust the consistency of the yogurt as desired.
  • In a bowl, add 2-3 Vadas.
  • Now add about 1/2 Cup of yogurt.
  • Garnish with salt, red chilly powder, Cumin powder, Green Coriander Chutney, and Imli Chutney.
    Dahi Bhalla served in large bowl topped up with red chilli powder and cumin powder.
  • Enjoy.

Notes

  • Make the vada immediately once the dal is ground.
  • Fry in medium hot oil and on slow to medium heat.
  • Soak only as much as you require. The remaining can be stored in the fridge and used as required.
  • A few more step-by-step pics need to be added.
 
 
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Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.