Dahi-vada recipe | dahi-bhalla recipe | north indian dahi- vada | Indian street food |
Dahi vada is actually a north Indian side dish specially from the state of Punjab which smartly replaces raita.The dish is also famous street food throughout India.
Dahi vada or the lentil dumplings are protein packed delicious melting in mouth recipie which is a perfect dish for all age group, right from a toddler of six months to a teethless person of 80 yrs or above. These vadas or dumplings are fluffy, light and stomach friendly and the best part is you can adjust the flavours according to your taste by adding the required amount of chutneys. The chutneys we use here are sweet and tangy tamarind (imli ki chutney)chutney and green coriander- mint chutney. I have provided the link below for the chutney recipie. Personally, I like to flavour these dumplings with more of chutneys as I am fond of sweet and sour and spicy taste.
These Dahi- vadas are usually made on occasions as it adds a rich look to your table. But I make them very often, atleast once in 15 days and you can freeze them with no harm for about a week without soaking them in yogurt. Dahi- vadas are perfect side to balance the heat of spicy food such as Biryanis.
To make it a rich dish you can also add nuts to yoghurt, I kept it simple and skipped adding nuts.
So let's begin collecting our ingredients for Dahi vada recipe:
Course: Side
Cuisine: North Indian street food
Servings: 4 Servings
Ingredients :
For Vada (20 vadas)
1• 1/4 cup urad dal(white lentils) +1 cup moong dal (yellow lentils). Wash both the lentils together and soak them in about 3 cups of water for 8 hours or over night. (Soaking requires less time during summers).
2• 1 green chilli(optional), 1/2 inch ginger(optional)
3• Any vegetable Oil for deep frying
TIP: It is always time saving to make chutneys a day before when we are under work load.
Let's begin to make dumplings:
• Prepare batter of the soaked lentils adding chilli, ginger and very little water.
• transfer the batter into a large bowl.
• Now add very little salt as we already have salt in chutneys and spices.
• Start making vadas using a teaspoon. Drop them one by one to hot oil.
• keep the flame in lower to medium stir occasionally.
• fry the vadas till they turn golden brown.
• Take the vadas out from the oil and drop them in lukewarm water.
• Allow the vadas to absorb water.
• Now squeeze the water by pressing between your palm. Do not press very hard. Collect all the vadas in a plate.
Assembling and presenting a bowl of Dahi- vadas
• Place 3-4 squeezed vadas in the serving bowl.
• Pour in 5 tbsp thick whisked curd over the vadas so that they get completely covered with yogurt.
• Also add in 2 tsp green chutney and 2 tsp tamarind chutney.
• Finally, sprinkle pinch of chilli powder, cumin powder, chaat masala and black salt and garnish with fresh cilantro (coriander).
My bowl of Dahi-vada is ready. Try this, and let me know how was it. 🤗
Chutney recipie
Dahi vada is actually a north Indian side dish specially from the state of Punjab which smartly replaces raita.The dish is also famous street food throughout India.
Dahi vada or the lentil dumplings are protein packed delicious melting in mouth recipie which is a perfect dish for all age group, right from a toddler of six months to a teethless person of 80 yrs or above. These vadas or dumplings are fluffy, light and stomach friendly and the best part is you can adjust the flavours according to your taste by adding the required amount of chutneys. The chutneys we use here are sweet and tangy tamarind (imli ki chutney)chutney and green coriander- mint chutney. I have provided the link below for the chutney recipie. Personally, I like to flavour these dumplings with more of chutneys as I am fond of sweet and sour and spicy taste.
These Dahi- vadas are usually made on occasions as it adds a rich look to your table. But I make them very often, atleast once in 15 days and you can freeze them with no harm for about a week without soaking them in yogurt. Dahi- vadas are perfect side to balance the heat of spicy food such as Biryanis.
To make it a rich dish you can also add nuts to yoghurt, I kept it simple and skipped adding nuts.
So let's begin collecting our ingredients for Dahi vada recipe:
Course: Side
Cuisine: North Indian street food
Servings: 4 Servings
Ingredients :
For Vada (20 vadas)
1• 1/4 cup urad dal(white lentils) +1 cup moong dal (yellow lentils). Wash both the lentils together and soak them in about 3 cups of water for 8 hours or over night. (Soaking requires less time during summers).
2• 1 green chilli(optional), 1/2 inch ginger(optional)
3• Any vegetable Oil for deep frying
This much preparation takes only 5 min a night before we start our activity.
TIP: It is always time saving to make chutneys a day before when we are under work load.
Let's begin to make dumplings:
• Prepare batter of the soaked lentils adding chilli, ginger and very little water.
• transfer the batter into a large bowl.
• whisk the batter vigorously to make it light and fluffy. To check the batter, drop half a spoonful into the hot oil. If the dumpling(vada) floats on the oil it means the batter is perfect.
• Now add very little salt as we already have salt in chutneys and spices.
• Start making vadas using a teaspoon. Drop them one by one to hot oil.
• keep the flame in lower to medium stir occasionally.
• fry the vadas till they turn golden brown.
• Take the vadas out from the oil and drop them in lukewarm water.
• Allow the vadas to absorb water.
• Now squeeze the water by pressing between your palm. Do not press very hard. Collect all the vadas in a plate.
Assembling and presenting a bowl of Dahi- vadas
• Place 3-4 squeezed vadas in the serving bowl.
• Pour in 5 tbsp thick whisked curd over the vadas so that they get completely covered with yogurt.
• Also add in 2 tsp green chutney and 2 tsp tamarind chutney.
• Finally, sprinkle pinch of chilli powder, cumin powder, chaat masala and black salt and garnish with fresh cilantro (coriander).
My bowl of Dahi-vada is ready. Try this, and let me know how was it. 🤗
Chutney recipie
 Hara dhania-pudina-chutney | coriander-mint chutney | |
Yummy... my favourite
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