Dahi vada also known as Dahi Bhalla in Punjabi is an Indian chat prepared by soaking vadas in thick yogurt. The hot deep fried vadas are first put in water and then transferred to thick beaten yogurt. For best results, the vadas have to soak for at least a couple of hours before serving. To add more flavor, it can be topped with coriander or mint leaves, chili powder, crushed black pepper, chaat masala, cumin, shredded coconut, green chilis or boondi.

 

 

1 1/2 cup split Urad Dal

1″ piece of Ginger

4 Green Chillies

1/4 cup finely chopped coriander leaves

4-5 curry leaves

1 tsp Cumin seeds

Oil for deep frying

3 cups fresh yogurt

1/2 tsp Salt

1/4 cup Sugar

1 tsp Ginger Juice

Red Chilli powder

Chat Masala for garnish

 

 

First wash and soak urad dal in enough water for 6 hours.

After 6 hours drain off all excess water from dal and put that in to blender.

Add green chillies, ginger, cumin seeds and curry leaves in the dal.

Blend everything together till you get smooth paste.

Add coriander leaves and salt in to batter and mix well.

Heat up oil for deep frying over medium to high heat.

Take an ice cream scoop and scoop out lemon size vada batter and drop that in to hot oil.

 

Drop 4 to 5 vadas at a time and deep fry till it gets even deep golden color.

Give vada a flip periodically.

 

Repeat the same process with the rest of the batter.After vada gets good golden color, drain off all excess oil from vada and put that in to paper towel.

 

Now soak the vada in lukewarm water for 2 to 3 minutes.

 

Now take yogurt in to bowl, add some milk in to yogurt,, add salt, sugar, ginger juice and beat yogurt very well with the whisk.

Now take all soaked vada, hold one vada and gently squeez out all excess water

from vada.

Put that vada in to prepared yogurt.

Repeat the same thing with all the vadas.

Now place dahi vada in to fridge to allow it too chill.

Garnish with chat masala, green chutney, imli chutney, and red chilli powder!

 

1 onion, chopped

2 teaspoon lemon juice

2 green chillies

1/2 teaspoon salt

1/2 teaspoon sugar

1/2 – inch piece ginger

Extra 2 – 3 tablespoons water

Method

Make a thick paste of above ingredients in a mixer with very little water.

 

 

 

 

2 cups dates (khajur), deseeded

1/4 cup tamarind (imli), deseeded

1 cup grated jaggery (gur)

1 tsp chilli powder

a pinch of asafoetida (hing)

salt to taste

Wash the dates and tamarind and place them in a saucepan.

Add the jaggery, chilli powder, asafoetida, salt and 4 cups of water and simmer for 20 to 25 minutes.

Cool and strain the mixture through a sieve.