- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Serving: 4 People
- Calories: 8312 kcal
- Carbohydrate Content: 71.71 g
- Cholesterol Content: 30 mg
- Fat Content: 880.73 g
- Fiber Content: 1.2 g
- Protein Content: 65.43 g
- Saturated Fat Content: 89.814 g
- Serving Size: 1
- Sodium Content: 2630 mg
- Sugar Content: 48.64 g
- Trans Fat Content: 235.648 g
Dahi Vada or Dahi Bhalla is a popular lip-smacking snack of North India. This popular Indian street food is also served as a starter. Dahi Vadas are made from urad dal, dipped in yogurt and topped with tamarind chutney and served cold. You can make this dish for your lunch or dinner. Even if you have sudden guests at home, you can instantly make this dish and make your guests happy. Learn how to make north Indian style Dahi Vada or Dahi Bhalla at home.
Ingredients of Dahi Vada Recipe
- Urad dal (black gram dal) - 250 gm
- Ginger-chili paste - 1 Teaspoon
- A pinch of asafoetida
- Rec chilli powder - 1 Teaspoon
- Cumin seeds powder - 1 Teaspoon
- Yogurt - 600 gm
- Sugar - 2 Teaspoons
- Tamarind-Dates chutney (khajur-imli chutney) - 1 Cup
- Finely chopped coriander leaves - 1 Teaspoon
- Oil - 1 Teaspoon
- Salt - 1 Teaspoon
- Oil for frying - 4 Cups
How to Make Dahi Vada
Step 1: Soak Urad dal for 7-8 hours. After that, remove extra water from it and grind it.
Step 2: Now, add salt, ½ teaspoon red chili powder, oil, ginger-chili paste, asafoetida and mix it well.
Step 3: Take a frying pan and add 4 cups oil to it.
Step 4: Make small round balls (vada) from the previously made batter.
Step 5: Now, fry this balls (vada) into oil until it becomes golden brown. Then remove it from the oil and put it into the water for 30 minutes.
Step 6: Now, take a bowl and beat the yogurt then salt, cumin seeds powder, sugar and mix it well.
Step 7: Now, press the soaked vada between your palms and remove extra water from it and keep them aside.
Step 8: To serve Dahi Vada, Place vada into a plate, spread yogurt to it then add khajur-imli chutney, red chili powder, cumin seeds powder and coriander leaves and serve it.