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Dahi Bhalle or Dahi Vada

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Dahi Bhalle or Dahi Vada

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Ingredients

For Vada

  1. Urad dal or Moong dal – ½ cup
  2. Coriander leaves (chopped) – 1 tbsp
  3. Asafoetida – a pinch
  4. For Tamarind Chutney
  5. Tamarind(seedless) – ½ cup
  6. Water – 1 cup
  7. Dry red chilli – 1
  8. Red chili powder – ¼ tsp
  9. Roasted cumin powder – ¼ tsp
  10. Dry ginger powder – ¼ tsp
  11. Jaggery (Gur) – 6-8
  12. Salt or black salt – ½ tsp
  13. Oil – 1 tsp

For green chutney

  1. Coriander leaves (cilantro or dhaniya patti ) – ½ cup
  2. Mint leaves – 10 – 15
  3. Green chilli – 2-3 or as per your taste
  4. Curd – ½ tbsp
  5. Lemon juice – 1 tbsp
  6. Garlic cloves– 2-3
  7. Salt to taste
  8. Water as required

For garnishing

  1. Whisk curd – 2 cups
  2. Chat masala as per your taste
  3. Roasted Red chili powder as per your taste
  4. Roasted cumin powder – 1tsp
  5. Black salt to taste

Method

Preparing Vada

  • wash and soak urad dal or moong dal in 3 cups water for overnight or 8 hours.
  • After 8 hours drain excess water.
  • Grind urad dal or moong dal to a smooth batter.
  • Whisk batter in a bowl until light and fluffy.
  • Add chopped coriander leaves and mix well.
  • Heat oil in a deep frying pan on medium heat.
  • With wet palms take small portions of batter and gently drop it into hot oil.
  • Drop 5 – 6 portion at a time.
  • Deep fry them on medium heat until light golden brown and light crispy.
  • Take out from pan and drain on paper towel.
  • In another bowl add 4 cups lukewarm water and ½ tsp black salt and add the vadas to the water.
  • Soak them 20 minutes or till soft. Take each vadas and press between your palms to remove excess water.

Preparing green chutney

  • Take a grinder jar add coriander leaves, garlic cloves, green chilli, mint, salt and lemon juice.
  • Grind all ingredients together.
  • Remove and keep in small bowl and add curd and mix well.

Preparing tamarind chutney

  • Soak tamarind in one cup water overnight.
  • Squeeze the pulp from tamarind and keep aside.
  • Heat oil in a nonstick pan on medium heat.
  • Add dry red chilli.
  • Add tamarind pulp and stir 2 minutes.
  • After 2 minutes add jaggery, salt, red chilli powder and dry ginger powder and mix well.
  • Bring it to boil and cook on medium flame until jaggery dissolve completely and thick enough.
  • Taste for sweetness, if you want to make sweetness add more jaggery.
  • Turn off flame and allow it to cool at room temperature.

For plating

  • Place 2 vadas in the serving plate.
  • Pour 6-7 tbsp curd over the vadas.
  • Pour ½ tbsp tamarind chutney and ½ tbsp green chutney over the vadas.
  • Sprinkle black salt (as per your taste), roasted some cumin powder and roasted some dry chilli powder.
  • Serve dahi bhalle immediately.

Dahi Bhalle or Dahi Vada
 
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Cook time
Total time
 
Author:
Recipe type: Snacks
Cuisine: North Indian Recipes
Ingredients
For Vada
  • Urad dal or Moong dal – ½ cup
  • Coriander leave (chopped) – 1 tbsp
  • Asafetida – a pinch
For Tamarind Chutney
  • Tamarind(seedless) – ½ cup
  • Water – 1 cup
  • Dry red chilli - 1
  • Red chili powder – ¼ tsp
  • Roasted cumin powder – ¼ tsp
  • Dry ginger powder – ¼ tsp
  • Jaggery (Gur) – 6-8
  • Salt or black salt – ½ tsp
  • Oil – 1 tsp
For green chutney
  • Coriander leaves or cilantro or dhaniya patti – ½ cup
  • Mint leaves – 10 – 15
  • Green chilli – 2-3 or as per your taste
  • Curd – ½ tbsp
  • Lemon juice – 1 tbsp
  • Garlic cloves– 2-3
  • Salt to taste
  • Water as required
For garnishing
  • Whisk curd – 2 cups
  • Chat masala as per your taste
  • Roasted Red chili powder as per your taste
  • Roasted cumin powder – 1tsp
  • Black salt to taste
Instructions
Preparing Vada
  1. wash and soak urad dal or moong dal in 3 cups water for overnight or 8 hours.
  2. After 8 hours drain excess water.
  3. Grind urad dal or moong dal to a smooth batter.
  4. Whisk batter in a bowl until light and fluffy.
  5. Add chopped coriander leaves and mix well.
  6. Heat oil in a deep frying pan on medium heat.
  7. With wet palms take small portions of batter and gently drop it into hot oil.
  8. Drop 5 – 6 portion at a time.
  9. Deep fry them on medium heat until light golden brown and light crispy.
  10. Take out from pan and drain on paper towel.
  11. In another bowl add 4 cups lukewarm water and ½ tsp black salt and add the vadas to the water.
  12. Soak them 20 minutes or till soft. Take each vadas and press between your palms to remove excess water.
Preparing green chutney
  1. Take a grinder jar add coriander leaves, garlic cloves, green chilli, mint, salt and lemon juice.
  2. Grind all ingredients together.
  3. Remove and keep in small bowl and add curd and mix well.
Preparing tamarind chutney
  1. Soak tamarind in one cup water overnight.
  2. Squeeze the pulp from tamarind and keep aside.
  3. Heat oil in a nonstick pan on medium heat.
  4. Add dry red chilli.
  5. Add tamarind pulp and stir 2 minutes.
  6. After 2 minutes add jaggery, salt, red chilli powder and dry ginger powder and mix well.
  7. Bring it to boil and cook on medium flame until jaggery dissolve completely and thick enough.
  8. Taste for sweetness, if you want to make sweetness add more jaggery.
  9. Turn off flame and allow it to cool at room temperature.
For plating
  1. Place 2 vadas in the serving plate.
  2. Pour 6-7 tbsp curd over the vadas.
  3. Pour ½ tbsp tamarind chutney and ½ tbsp green chutney over the vadas.
  4. Sprinkle black salt (as per your taste), roasted some cumin powder and roasted some dry chilli powder.
  5. Serve dahi bhalle immediately.

 

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