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Dahi Bhalle or Dahi Vada
FoodFlavor.In
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Prep Time
20
minutes
mins
Cook Time
20
minutes
mins
Total Time
40
minutes
mins
Course
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
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.