Dahi Bhalla/Dahi Vada
How to make light fluffy Dahi Vade/Dahi Bhalle| Learn how to make Punjabi Dahi Bhalle /Dahi Vade
Equipment
- Mixer Grinder/Food Processor
- Mixing Bowls
- Measuring Bowls and spoons
- Kadhai
- Ladle
Ingredients
- ¾ cup Dhuli Urad/Split Black Lentil(skinned)
- ¼ cup Moong Dal/Yellow Moong Dal
- ¼ tsp Salt
- Oil to fry Dahi Vada
To Soak Dahi Vada
- 2 cups Lukewarm water
- ¼ tsp Asafetida/Hing
- ¼ tsp Salt
For Assembling Dahi Vada
- 1 cup Fresh Sweet Yogurt
- Tamarind Chutney as required
- Green Chutney as required
- 1 tsp Roasted Cumin or as required
- 1 tsp Red Chili Powder or as required
- Chaat Masala Powder as required
- Salt as per taste
- Pomegranate Seeds for garnish(optional)
Instructions
Prepare Dahi Vada Batter
- Soak both the lentils separately for 6-8 hrs or overnight. You can use only Split Black Lentil/Dhuli Urad dal.¾ cup Dhuli Urad/Split Black Lentil(skinned), ¼ cup Moong Dal/Yellow Moong Dal
- After the soaking time drain the water completely and wash the lentil 2-3 times in fresh water.
- Grind to a smooth paste add around ¼ cup of water to grind. Add more water if required.
- Transfer the dal in a clean bowl, beat for 5-10 minutes till the batter is creamy and fluffy enough to fry. Batter will turn from white to cream in color.
- To test for the readiness of batter, drop a small ball of batter in water if it floats on top the batter is ready. If the drop of batter sinks beat for 5 more mins.
- Keep the batter for 10-15 minutes in refrigerator.
Fry Batter to make Vade
- To fry Vade, take oil in a kadhai or heavy bottom pan. Don't fill kadhai with too much oil, it should be around 2-3 inches.Oil to fry Dahi Vada
- Drop a small ball of batter in oil, it should sizzle and slowly rise on top. The oil is ready to fry. Keep the flame on medium.
- Drop small lime balls of batter in oil and fry till light golden brown.
- Take it on kitchen towel/paper napkin.
- Keep a bowl of lukewarm water ready, add asafetida and ¼ tsp salt in it.
- Drop Vade in it and soak for 20 mins.
Assembling Vade
- Take out vade from water and lightly squeeze it.1 cup Fresh Sweet Yogurt
- In a bowl take curd/yogurt add 1 tsp sugar, salt as per taste, ½ tsp roasted cumin powder, red chili powder as required, ¼ tsp chaat masala and beat it nicely. Add little water if the yogurt is thick.
- Keep it in the refrigerator, till you are ready to serve Vada.
- In another bowl soak, the vade in lukewarm water, just warm enough to touch. Add asafetida/hing to water.
- Soak vada for 15-20 minutes, after that take one vada, squeeze vada lightly to strain water and dip in yogurt. Repeat for the number of vada you want to make.
- Top with more yogurt. Chill in refrigerator for some more time or till serving.
- Before 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!!
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Tried this recipe?Share @foodtrails25 or tag me #foodtrails25!