Dahi Vada-Dahi Bhalla Recipe

Dahi Vada, also known as Dahi Bhalla, is a popular Indian street food and snack. It consists of deep-fried lentil dumplings soaked in a creamy yogurt sauce and garnished with various spices and chutneys. The vadas are soft and spongy, while the yogurt sauce adds a tangy and refreshing flavor. This dish is perfect for hot summer days or as an appetizer for parties and gatherings.

4.9
18 Rating -
Rate
Vegdiet
13hr total
12hr Prep
1hr Cook
13hr total
12hr Prep
1hr Cook
Dahi Vada-Dahi Bhalla
plan
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ingredients serve

Ingredients for Dahi Vada-Dahi Bhalla Recipe

  • 1/4 cup Urad Dal
  • 0.06 cup Moong Dal
  • 1/4 inch Ginger, Grated
  • 1/2 Green Chilies, Finely Chopped
  • pinch A Pinch Of Asafoetida
  • As required Salt To Taste
  • as per your need Oil For Deep Frying
  • 1/2 cup Yogurt
  • 1/4 teaspoon Sugar
  • as required Tamarind Chutney, For Garnish
  • as per your need Green Chutney, For Garnish
  • as needed Roasted Cumin Powder, For Garnish
  • as required Chopped Coriander Leaves, For Garnish

Directions: Dahi Vada-dahi Bhalla Recipe

Cooking Directions

  • STEP 1.Soak urad dal and moong dal in water for a few hours, then grind into a smooth batter.
  • STEP 2.Add salt, ginger, green chili, and asafoetida to the batter and mix well.
  • STEP 3.Heat oil in a deep pan and drop spoonfuls of the batter to make small vadas. Fry until golden brown.
  • STEP 4.Soak the fried vadas in water for a few minutes, then squeeze out the water and transfer to a serving dish.
  • STEP 5.Whisk yogurt with salt and sugar to make a smooth sauce. Pour the sauce over the vadas.
  • STEP 6.Garnish with tamarind chutney, green chutney, roasted cumin powder, and chopped coriander leaves.
  • STEP 7.Serve chilled and enjoy the delicious Dahi Vada!

Cooking Tips

  • Make sure the batter is not too thick or too thin. It should have a dropping consistency.
  • Soaking the vadas in water helps to make them soft and absorb the yogurt sauce better.
  • You can adjust the spiciness of the dish by adding more or less green chili.
  • For a healthier version, you can also steam the vadas instead of deep-frying them.

Storage and Serving

  • Dahi Vada is best served fresh and chilled.
  • You can store the leftover vadas and yogurt sauce separately in the refrigerator for up to 2 days.
  • Before serving, soak the vadas in warm water for a few minutes to soften them.
  • Garnish with fresh coriander leaves and a sprinkle of chaat masala for an extra burst of flavor.
Nutrition
value
1889
calories per serving
195 g Fat7 g Protein33 g Carbs1 g FiberOther

Current Totals

  • Fat
    195g
  • Protein
    7g
  • Carbs
    33g
  • Fiber
    1g

MacroNutrients

  • Carbs
    33g
  • Protein
    7g
  • Fiber
    1g

Fats

  • Fat
    195g

Vitamins & Minerals

  • Calcium
    246mg
  • Iron
    3mg
  • Vitamin A
    12mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    13mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    5mg
  • Vitamin E
    31mg
  • Copper
    < 1mcg
  • Magnesium
    90mg
  • Manganese
    < 1mg
  • Phosphorus
    85mg
  • Selenium
    25mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp