Dahi vada. Read Customer Reviews & Find Best Sellers. Dahi bhalla are again slightly different from dahi vada. In dahi bhalle, papdis (fried flour crispies), boiled potato cubes and cooked chickpeas are added which add different textures, taste and flavor to the dahi bhalla.
Ingredients of Dahi vada
- It's 1 cup of urad dal.
- Prepare 1/2 kg of curd.
- Prepare 1 pinch of asafoetida.
- It's 1/4 of red chilli powder.
- It's 1/4 of roasted cumin seed powder.
- You need 1 pinch of black salt.
- You need to taste of Salt.
- You need as required of Green coriander leaves chopped.
- Prepare as required of Oil to deep fry.
- Prepare as required of Tamarind and jaggery chutney (meethi synth).
Dahi Vadas are lentil dumplings topped with a spicy savory yogurt and tamarind chutney. These are great as a side dish for a formal dinner or served as a chaat. Dahi vadad are made using wash urad dal or moong dal or with a combination of both dals using different proportions of dal. Dahi Vada, Dahi Bhalla or Dahi Bara are fried lentil dumplings, topped with curd, variety of chutney and spices.
Dahi vada instructions
- First soak urad dal in water overnight or at least for 4-5 hours and then grind it to make smooth and thick fluffy add a little salt, asafoetida and green chilli and mix it well to make Vada..
- Put a kadai on flame add enough quantity of oil to deep fry Vada and do the same with all and keep it aside and dip into thin paste of curd..
- Now churn the curd properly and smooth and put Vada, allow them to absorb it..
- Now spread tamarind and jaggery chutney over it, sprinkle roasted cumin powder, red chilli powder and salt.Garnish it with coriander leaves and serve..
It's a famous Indian Chaat recipe and very popular street food. Learn to make super soft Punjabi Dahi Bhalla at home. Making dahi vada during diwali is the tradition in my family. At my in-law's place, they top the dahi vada with spicy roasted peanuts. These peanuts are same as we make for dabeli.