Dahi balla / Dahi vada

DAHI VADA /SOFT DAHI BALLES /SOFT DAHI VADAS

Dahi vada is a type of chaat originating from the Indian subcontinent and popular throughout South Asia. It is prepared by soaking vadas in thick dahi.

Dahi bhallas and dahi vadas are different – dahi bhallas are made from urad dal + moong dal , where as dahi vadas are made from only urad dal .

Dahi stands for yogurt, and Bhalla means deep-fried lentil fritters.

INGREDIENTS

• Split skinless Urad dal – ½ cup
• Yellow moong dal – ¼ cup
• Oil – for deep frying
• Chilled Yogurt / curd [not sour] – 4 cups
• Sugar – 2 tbsp or as per taste
• Red chilli pwdr
• Chaat masala [optional]
• Date and tamarind chutney
• Green chutney [optional]
• Finely chopped coriander leaves
• Nylon sev.[optional]
• warm water to soak vadas – add a pinch of asafoetida to the water .

METHOD

Whisk yoghurt well with sugar and keep it in the fridge.

Wash and soak the dal for minimum 2 – 3 hrs.

Grind it in a mixer first without water.

Once the batter thicken start sprinking water and grind to a fine ,fluffy and thick paste. [remember never pour water while grinding you have to keep on sprinkling for smooth grinding or the mixie gets jammed ]

Remove the batter ,and beat it with hands or beater for atleast 5 mins.The batter witll become light and fluffy.

Add salt to the batter and mix well. [instead of adding salt to batter ,add it to the water in which you will soak the vadas .

Heat oil on medium flame.

Check the temperature by dropping the batter it should rise immediately.

Once hot start making the vadas.

Wet your hand and take a scoop of batter and drop it in the oil.

Fry on medium flame by splashing hot oil over the vadas .

fry the vadas till the colour changes .Once the colour changes remove [ half done ] and add in the next batch .

once done with all batter ,repeat frying all these fried vadas once again for 2 mins on medium flame – this is double fry method – you can also single fry these vadas .

Remove and immediately put them in warm water.

Soak it in water for min 30 mins.

Drain and squeeze it gently [ don’t press too much ] between the palms to remove the excess water.

Arrange the soaked vadas on aplate.

Pour over the chilled  sweet curd and refrigerate for minimum 2 hrs

Remove from fridge.

Drizzle sweet chutney and green chutney over it

Sprinkle chaat masala and red chilli pwdr.

Garnish with coriander leaves and nylon sev.

Serve immediately.

imli chutney– https://maryzkitchen.com/imli-ki-chutney/

sweet chutney –            https://maryzkitchen.com/khajur-aur-imli-ki-chutney/

below is dahi vadas made from only urad dal .

NOTES

1. You can avoid sugar.
2. You can add green chilli and ginger paste to the batter.
3. You can stuff the vadas with dry fruits.
4. Curd should be chilled.
5. While soaking the vadas it should get fully submerged.
6. Don’t beat the curd in mixer or blender it has to be whisked.
7. Curd should not be sour.
8. Pomegranate can be used for garnishing.
9. You can also sprinkle jeera powder.

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