Dahi Bhalla | Dahi Vada | North Indian Dahi Bhalla Recipe

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Dahi Vada is a deep fried urad vada dipped in yogurt and topped with green chutney, tamarind chutney, and few spices.
In North India, it is also known as Dahi Bhalla. There are several versions of Dahi Vada you will get to know when you go to different states. In South India, coconut and green chili paste are added to the curd and it is known as Thayir Vada. In Orissa, Aloo-Dum is added to Dahi Vada and it tastes delicious. 🙂 In North India, street vendors add papdi, boiled potato, and boiled chickpeas to the Dahi Bhalla and serve it as a Dahi Bhalla Chat.
This is the first time I have tried making Dahi Vada on my own and the result is super soft and delicious Dahi Bhalla. This is purely a melt is mouth super soft textured Dahi Bhalla. Don’t get scared when you see the ingredients list and process. It only looks lengthy but, if your prepare green chutney and tamarind chutney in advance then it is very easy to prepare Dahi Bhalla. Make them in advance and refrigerate for later use.
This dish is specially made during the festive season, especially on Holi or Diwali. Thi could be the next snack item to surprise your friends or family. 😀 Prepare this to serve for the evening snack and enjoy the melt-in-mouth Dahi Bhalla.
Serves 6-8 (32-35 mini vada)
For Making Vada

  • 1 Cup urad dal, soaked for 6-8hrs
  • 1 Green Chili
  • 1 Tbsp ginger, roughly chopped
  • 1 Tsp cumin seeds
  • A pinch of asafoetida
  • Salt as required
  • oil for deep frying

For Green Chutney

  • 1 Cup coriander leaves
  • ¼ Cup mint leaves
  • 1 Green Chili
  • 1 Garlic clove
  • 1 Tsp ginger
  • 2-3 Tbsp water
  • Salt as required

For Tamarind Chutney

  • 2 Tbsp tamarind concentrate
  • 2 Tbsp jaggery powder/ sugar
  • ¼ Tsp black salt
  • 3-4 Tbsp water

For Curd

  • 2 Cup curd
  • 1 ½ Tbsp sugar
  • Salt as required

For Garnishing

  • 1 Tbsp roasted cumin powder
  • 1 Tbsp chat masala
  • 1 Tbsp Kashmiri red chili powder
  • 1 Tsp black salt

*Adjust the spices according to your taste and preference
Learn Step By Step Recipe With Pictures For Dahi Vada | North Indian Dahi Vada Recipe 
For Green Chutney
In a mixer jar, take all the ingredients mentioned in green chutney and grind them to a smooth paste. Add 1-2tbsp of water to make it thick yet flowing consistency chutney. Transfer to a bowl and keep aside
For Tamarind Chutney
In a bowl, take all the ingredients mentioned in tamarind chutney and mix them well so and strain to remove any residue from jaggery. Keep aside the tamarind chutney
For Dahi/curd
In a bowl take curd, sugar, and salt. Add ¼ to ½ cup of water and beat well.
For Vadas
Step 1- In a mixer jar, take soaked urad dal, green chili, ginger, cumin seeds, and grind to a smooth paste. Transfer the paste to a bowl and add salt, a pinch of asafoetida and beat well for 1min

Step 2- Heat oil in a deep pan. When the oil is medium hot, grease your palm and drop small amounts of batter or use a spoon to drop the batter into hot oil

Step 3- Drop 8-10 spoon full of batter at a time or depending upon the size of the pan. Do not overload the pan with the vadas. Keep stirring the vadas gently and when they turn golden drain them on a kitchen towel

Step 4- Take water in a large bowl and soak the vadas for 8-10mins (more or less depending on the size of the vadas) I soaked them for only 8mins and they turned out super soft
After 8-10mins press each vada between you palm gently and drain the excess water. They will be now bigger in size and will change their color slightly

Making Dahi Vada
Step 1- Flatten each vada a bit and arrange them serving bowl/dish and pour the curd all over the vadas

Step 2- Top it up with green and tamarind chutney as required. Sprinkle chat masala, cumin powder, red chili powder, and black salt as required. Refrigerate them to serve later or enjoy immediately



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