Dahi Vada is also known as “dahi baray” in Marathi, dahi bhalla in Punjabi, thayir vadai in Tamil, thairu vada in Malayalam, perugu vadain Telugu, mosaru vade in Kannada, dahi bara in Odia and doi bora in Bengali.
This street food is also very popular in Pakistan.
Dahi Vada is popular all over India, but especially in North India. It can be served as an appetizer/snack, as a Dahi Bhalla Chaat, or as a side dish with dinner. This dish is naturally vegetarian and gluten free. It can be made vegan, by using vegan yogurt.
This favorite Dahi Vada or Dahi Bhalla recipe has the softest lentil fritters drenched in creamy yogurt and topped with sweet and spicy chutney’s. This popular Indian street food is loved by all and is a perfect inclusion to any festive menu!
INGREDIENTS FOR DAHI BARA:-
- 3/4 cup Split Skinned Black Gram Lentils (Urad dal)
- 3 tbsp Split Yellow Lentils (Moong Dal)
- 1 Green Chili Pepper
- 1 inch Ginger
- 1/2 tsp Salt adjust to taste
- Oil for frying vada
Assembling ingredients (for about 10-12 vada’s )
- 2 cups Yogurt chilled
- 1/4 tsp Salt adjust to taste
- 1/2 tsp Sugar adjust to taste
- 1/4 cup Tamarind Chutney to taste
- 2 tbsp Mint Cilantro Chutney to taste
- 1/2 tsp Roasted Ground Cumin (Jeera powder)
- 1/4 tsp Kashmiri red chili powder
- Cilantro leaves chopped, to garnish
INSTRUCTIONS FOR MAKING DAHI VARA:-
Soak the lentils
- Take the lentils in a large bowl and wash them a few times until the water runs clear. Soak them overnight. If you are in a pinch, you can soak them in warm water for 4 hours.
Make the batter
- Drain the soaking water. Add ginger, green chili pepper, salt and lentils to a blender, such as Vitamix.
- Grind on low to medium speed to form a almost smooth batter. The batter should be thick and of dropping consistency. Remove in a large bowl. (Add a little water 1 tbsp at a time if needed for blending)
- Whip the lentil batter vigorously to make it light and fluffy. You can do that with a spoon or ladle. To figure out if the batter is ready to make the vada’s, drop a small ball of the batter with a spoon in a bowl filled with water. If the ball immediately starts to float on top, the batter is ready to make vada.
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Fry the Vada
- Heat oil in a wok or kadhai. Make sure the oil is hot before making the Vada’s. You can check by dropping a single drop of the batter, it should rise to the top of the oil immediately. After the oil is hot, reduce to medium heat.
- Add the batter to the oil using a spoon or ice-cream scooper. Take water in a small bowl. Take a large spoon, dip it in water, then take batter in the spoon and drop it in the hot oil. Now before making the next vada, dip the spoon in water again and then take the batter. Repeat for each vada.
- When you drop the Vada’s in the oil, then keep pouring oil over them using a ladle. When the Vada’s look cooked golden brown in color are done on one side, flip them over with a ladle.
- Once the other side is done, take them out in a bowl lined with a paper napkin to soak the excess oil. Fry in batches. Do not overcrowd when frying the Vadas.
Soak the Vada’s
- Now soak the vada’s in lukewarm water as soon as they are fried for about 15 minutes. The vada’s will soak up the water, double in size and become super soft.
- Now take each vada and gently press in between of your palms to remove excess water.