Dahi Vada Recipe or Dahi Bhalla Recipe

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Dahi vada or dahi bhalla is a famous Indian chaat which is made in many ways . Dahi vadas can be deep fried, microwaved or steamed (like idli) or can be made in appe pan. Today I am showing the deep fried version of dahi vadas.
Dahi vadas are basically deep fried lentil (dal) fritters dipped in creamy yogurt and garnished with chutney and spices. The perfect dahi vadas are soft, spongy, fluffy and melt in mouth. There are some basic preparations required to make dahi vadas like soaking a dal upfront and making chutney. If you do it upfront dahi vada or dahi bhalla can be made in no time.

Tips on how to make soft and spongy dahi vada or dahi bhalla:

  1. Soak dal at least for 4 hours or overnight.
  2. While grinding make sure dal is thick. If you add too much of water while grinding and dal becomes liquid consistency then vadas will not become fluffy and will absorb lot of oil while frying.
  3. It is very important to beat/ whisk the dal before frying so that it traps air. That will make soft, melt in mouth vadas.
  4. Deep fry few vadas and if they are not coming soft add pinch of baking soda in dal and mix it well. This will make dahi vadas very soft.
  5. Do not fry vadas in too much of oil. Oil should be about 2- 3 inches in the wok not more than that. if you are making bigger vadas then add more oil.
  6. If you want to keep vadas for later use, let them cool down completely then pack them in zip lock bag and keep them refrigerated. They will be fine for almost a week.
  7. If you are planning to eat vadas immediately then dip them in warm water( not boiling) after frying.

Dahi Vada / Dahi Bhalla Recipe Card:

Dahi Vada Recipe or Dahi Bhalla Recipe
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Prep time
Cook time
Total time
Author: Neha Thaker
Recipe type: statrer
Cuisine: Indian
Serves: for 8-10 people
Ingredients
  • Dhule Urad dal (spit and husked black gram lentils): 1 cup
  • Baking soda (optional): one pinch
  • Oil for deep frying
  • Asafetida (hing): ⅛ tsp or 2 pinch
  • Salt
  • For garnishing:
  • Curd/yogurt/dahi: 2-3 cups
  • Sugar: 2tbs
  • Sweet chutney: 2 tbsp
  • Coriander chutney
  • Roasted cumin/ bhuna zeera
  • Red chilly powder/ lal mirch powder
  • Salt
Instructions
  1. Wash dhule urad dal in water till water comes clean. Soak it overnight or at least 4 hours.
  2. When you are ready to make vadas drain the water from dal. Grind it to a smooth, thick paste. Add very little water if needed.
  3. Add soda (optional) and beat the dal till it becomes fluffy.
  4. To check if batter is ready for frying drop small amount of batter in water and it should float. This means vadas are ready for frying.
  5. Heat some oil in kadai/wok/pan at medium heat.
  6. Drop small balls of batter either with hands or spoon in oil.
  7. Deep fry them till they are golden brown from both the sides.
  8. Now take warm water in a big bowl and keep it aside.
  9. Heat a small pan at medium heat and add ½ tsp of hing (asafetida) in it. Add this hing tadka and salt in water.
  10. Now dip the vadas in water for at least 15-20 minutes.
  11. In the meanwhile beat the curd in a bowl. Add sugar and salt to it.
  12. After 20 minutes or when you see vadas are soft enough take them out of the water, squeeze the water out and put the vadas immediately in the curd. Let them stay in curd for few minutes.
  13. Now take them out in a serving plate and add more curd to them.
  14. Garnish them with sweet chutney, coriander chutney, red chilly power, roasted cumin powder and some salt.
Notes
  1. Soak dal at least for 4 hours or overnight.
  2. While grinding make sure dal is thick. If you add too much of water while grinding and dal becomes liquid consistency then vadas will not become fluffy and will absorb lot of oil while frying.
  3. It is very important to beat/ whisk the dal before frying so that it traps air. That will make soft, melt in mouth vadas.
  4. Deep fry few vadas and if they are not coming soft add pinch of baking soda in dal and mix it well. This will make dahi vadas very soft.
  5. Do not fry vadas in too much of oil. Oil should be about 2- 3 inches in the wok not more than that. if you are making bigger vadas then add more oil.
  6. If you want to keep vadas for later use, let them cool down completely then pack them in zip lock bag and keep them refrigerated. They will be fine for almost a week.
  7. If you are planning to eat vadas immediately then dip them in warm water( not boiling) after frying.

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