About dahi bhalle or vada
Dahi Vada is a popular chaat enjoyed across India. This delicious dish made from yogurt is served with tamarind chutney, green chutney, and various spices. The vada or bhalla that goes into the yogurt is deep-fried in oil and then soaked in water. This yogurt-based chaat is relished with great enthusiasm in every part of India. The taste of tamarind chutney and green chutney in the Dahi Vada melts in your mouth, making it irresistible. Dahi Vada can be made at any time, but its importance is especially noticed during small get-togethers or parties, where it’s a favorite among those who love it.
Subtitle
About dahi bhalle
Ingredients
For making dahi bhalle
Tips
Ingredients
Urad Dal (Split Black Gram) – 200 grams
Salt – 1/4 teaspoon
For Tamarind Chutney:
Tamarind – 100 grams
Dates – 3-4
Melon seeds – 1 teaspoon
Jaggery (Gud) – 100 grams
Coriander powder – 1/2 teaspoon
Salt – to taste
Red chili powder – 1/2 teaspoon
How to make dahi bhalle
First, wash the urad dal thoroughly with 2-3 clean water washes. Then, soak it in water for 7-8 hours. Once the dal has soaked, grind it in a mixer jar with a little water. The dal should be ground coarsely, not too fine. After grinding, add a pinch of salt to the dal and whisk it well with your hands to make it smooth and fluffy. Now, heat oil in a non-stick pan. Once the oil is hot, use a spoon to drop the vada mixture into the oil, one by one. Fry the vadas until they are golden brown. Keep the gas on medium heat while frying. Once the vadas are fried, soak them in normal water for 10-12 minutes. After 10-12 minutes, take each vada out of the water and gently press it between your palms to release the water. Be careful not to press too hard, as it may break the vadas. Continue the same process for all the vadas and then arrange them on a plate. Serve the vadas with yogurt, tamarind chutney, and spices.
How to make tamarind chutney
First, wash the tamarind thoroughly with clean water 2 times and soak it for 1-2 hours. Once soaked, place the tamarind on the stove and wait for 2-3 boils. Once the tamarind has boiled, turn off the heat and let it cool. Mash the tamarind pulp well with your hands. Use a strainer to separate the pulp from the liquid. Add normal water to the tamarind liquid as needed and place it back on the stove. Add salt, red chili powder, coriander powder, and jaggery to the tamarind water. Let it simmer for 2-3 boils, stirring occasionally with a spoon. Once done, turn off the heat. Your sweet and sour tamarind chutney is ready. If you like, you can add chopped dates and melon seeds to the chutney for extra flavor. Serve the Dahi Vada with this tangy tamarind chutney. Enjoy.
How to prepare dahi
First, take thick yogurt (dahi). Use a churning stick (mathni) to whisk the yogurt well until it becomes smooth and creamy. Once the yogurt is well churned, add powdered sugar as per your taste and mix it with a spoon. Your yogurt for Dahi Vada is ready to serve.
How to prepare a plate of dahi bada
Salt – to taste
Red chili powder – 1/2 to 1 teaspoon
Cumin powder (jeera powder) – 1/2 teaspoon
Chaat masala – to taste
Yogurt (dahi)
Tamarind chutney
Tips
Always use thick yogurt for Dahi Vada. If the yogurt is too watery, the vadas will not taste good.
The use of green chutney is optional for Dahi Vada. In this recipe, we have prepared a delicious Dahi Vada using just tamarind chutney and yogurt.
When cleaning tamarind, do so gently with 2-3 washes of water. Avoid applying too much pressure, or the sourness of the tamarind will escape with the water.
Soak the dates in warm water for a few minutes to make them soft. This will make it easier to cut them.
To make soft vadas, whisk the dal batter until it doubles in size and becomes fluffy. This step is key to achieving market-style soft vadas.
You can add crushed pistachios to the batter for extra flavor and texture, making the vadas even more delicious.
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