How to make Dahi Vade/Dahi Bhalle
Soft melt in mouth Dahi Bhalle/Vade recipe | Learn how to make Dahi Bhalle/Vade for festivals like Holi, Diwali, Eid and your get-togethers.
It’s Diwali time for Indians celebrations with loved ones and food, of course, is on everyone’s mind. Dahi Bhalle or Vade whatever you call these, are made especially during the festival time like Holi, Eid and Diwali at everyone’s home in Northern parts of India.
What are Dahi Bhalle/Vade
Dahi Bhalle/Vade, is a popular street food from the bylanes of Old Delhi that is very popular for it’s traditional Street Food and Mughlai Food. My Mom always made and still makes melt in mouth Dahi Vade on Holi and Diwali and for our birthday parties. I still try my best to make these and many other things like her(like Chole Masala, Kadhi Pakodi)but somehow miss that special taste. I think that is what called “Mom’s Magic” or as they said in our language “Maa Ke Haath Ka Jaadu”.
For those who don’t know about Dahi vade, these are lentil fitters/dumplings made from either husked split black lentil(urad dal) or moong lentil or only urad dal. I usually make with the combination of two. Served with loads of sweet yogurt topped with sweet and tangy tamarind chutney and spicy green chutney(cilantro-mint chutney) and roasted cumin and red chilly powder. When these are served with deep fried whole wheat crackers topped sev (very thin crunchy chickpea noodles served with chaat(street food) and pomegranate seeds(optional).
I am making Dahi Vade for Diwali and I love serving my snack and starters in different forms. Few days back we had some guests at our place, I made Dahi Vade and served in Papadi Katoris. I called this Dahi Bhalle Pappadi Reconstructed. Papdi Katoris are fried a form of Papadi in form of bowls. For Papadi Katori recipe click here.
How to make soft, melt in mouth Dahi Vade/Bhalle
I learned to make Dahi Vade from my Mom. Her secret of making melt in mouth soft Dahi Vade is to beat the lentil batter very nicely till it incorporates is creamy and fluffy. Beating incorporates air in the batter that makes the vade soft and fluffy after frying.
There are two main parts of making Dahi Vade. One is preparing the batter and frying and the other one is assembling with the toppings and yogurt.
Detailed Method to make Dahi Bhalle/Vade
To make these first the lentil should be soaked for at least 6-7 hrs or overnight. The lentil should be washed nicely in running water and then soaked in water with level 2-3 inches above as the dal soaks water.
After the soaking time, drain the water completely, then grind lentil/dal using very little water. Add water carefully as the batter should be thick to make the vade.
Then fry the vade in oil. The oil should be medium hot. To check whether the oil is hot enough to fry, drop little batter in oil, it will sizzle and rise slowly. If we fry Vade on high heat, the outer covering will be cooked and the inside will remain raw. These will soak more oil if we fry in less than medium hot oil.
For assembling, we need fresh yogurt, tangy and sweet tamarind chutney, spicy green chutney, roasted cumin and red chili powder. The yogurt used should be sweet, with sour yogurt vade doesn’t taste good. You can add sugar/honey to make it sweet.
Let’s see how I make and assemble these melt in mouth Dahi Bhalle/Vade..
Husked split black lentil deep fried dumplings, soaked in water and then served with loads of sweet yogurt topped with sweet and tangy tamarind chutney and spicy green chutney(cilantro-mint chutney) and roasted cumin and red chili powder. Learn how to make Dahi Vade
For Making Vade–
- Split Black Lentil- 3/4 Cup
- Moong Dal- 1/4 Cup
- Oil for Frying
For Soaking Vade–
- Hing/Asafoetida-a pinch
- Water- as required for soaking
For assembling Vade–
- Fresh Sweet Yogurt- 1 cup
- Tamarind Chutney- as required
- Green Chutney-as required
- Roasted Cumin- 1 tsp or as required
- Red Chili Powder-1 tsp or as required
- Chaat Masala Powder–as required
- Black Salt/Kala Namak- as per taste
- Pomogrante Seeds for garnish(optional)
- Soak both the lentils separately for 6-8 hrs or overnight. You can use only split black lentil/dhuli urad dal.
- After the soaking time drain the water completely and wash the lentil once in fresh water.
- Grind to a smooth paste add around 1/4 to 1/2 cup of water to grind.
- Transfer the dal in a clean bowl, beat for 5-10 minutes till the batter is creamy and fluffy enough to fry.
- To test for the readiness of batter, drop a small ball of batter in water if it floats on top the batter is ready.
- To check whether the batter is fluffy and creamy enough to fry,
- Keep the batter for 10-15 minutes in refrigerator.
- To fry Vade take oil in a kadhai or heavy bottom pan, the oil should be around 2-3 inches, don’t fill the kadhai with too much oil.
- Drop a small ball of batter in oil, it should sizzle and slowly rise on top. The batter is ready to fry. Keep the flame on medium.
- Drop small balls of batter in oil and fry till light golden brown.
- Take on a kitchen towel.
(I have used 1 cup yogurt for 5-6 vade, you adjust the yogurt and other ingredients as per your requirement)
- In a bowl take curd/yogurt add sugar, salt, roasted cumin powder, red chili powder chaat masala and beat nicely. Add little water if the yogurt is thick.
- Keep it in the refrigerator, till you are ready to serve Vada. Dahi Vade tastes best with chilled yogurt.
- In another bowl soak, the vade in lukewarm water. Add asafoetida/hing to water. This makes the digestion of Vade easy, as these fried dumplings are quite heavy on the stomach. This is the reason roasted cumin, chaat masala and kala namak/black salt is also added as these helps in easy digestion of heavy stuff.
- Soak the vadas for 15-20 minutes, after that take one vada, squeeze lightly vada to strain water and dip in yogurt. Likewise, dip all the vade in water.
- Chill in refrigerator for some more time or till serving.
- While serving, take 2-3 vada in a bowl, top with tamarind chutney, green chutney, roasted cumin and red chili powder.
- Enjoy the chilled Dahi vade!!
Preparing batter and Frying Vade
Soaking and Assembling:
Dahi Vade are gluten-free, avoid adding asafoetida or use gluten-free asafeotida to water while soaking vade. Serve these vade along with some crushed papadi/fried whole wheat crackers, pomegranate seeds and some sev along with chutneys as Dahi Bhale Papadi!! As mentioned above, I made these cute papadi katoris and served Vade in it. Everyone loved the concept. For detailed Papadi Katori, recipe click here. For Green Chutney recipe click here. Recipe for Tamarind chutney to be soon updated.
Many people make Dahi Vade or anything with Urad Dal on Choti Diwali(a day before main Diwali festival). Make these Vade and serve the way you like, enjoy the festivities with your loved ones.
Are you all prepared to welcome Diwali.. If still looking for last minute sweet recipes, checkout this collection of 30+ sweets and desserts for Diwali/Holi. I am sure the collection will be of great help especially for those who are pressed on time and want to make and enjoy homemade treats!!
Menu Idea for festive get-together—Dilliwale Chole Bhautre, with Dahi Vade Papadi chaat, Chawal Ki Kheer and Lucknowi Veg. Biryani served with Boondi Raita or Spinach and Pomogrante Raita with Chutneywale Aloo or Cajun Potatoes as starters.
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