Introduction – This is a famous sour sweet Indian street food. Dahi Vada Recipe is a compulsory dish made in India for any celebration like a wedding, birthday party, or other party. On the auspicious occasion of the Holi festival in India, also known as the festival of colors, Dahi Vada is made in every Indian household and is served with amchur chutney to the visiting guests. On every auspicious festival of Holi, along with other dishes, I make Dahi Vada myself at my home and serve it to the guests who come to celebrate Holi. People like to eat this bada made of moong dal with curd and with kanji water. In this recipe, yellow moong dal is soaked in water for 4 to 5 hours, after that it is finely ground and beaten well, then deep fried in cooking oil in the shape of small balls, after soaking in hot water, Dipped in fresh creamy curd and add sweet amchur powder chutney and serve after garnishing with roasted cumin, red chili powder, and chopped coriander leaves. So let’s make this delicious recipe.
Preparation Time – 20 to 25 Minutes Soaking Dal Time – 5 to 6 Hours Cook Time – 30 to 35 Minutes Total Time – 45 Minutes Servings – 4 servings Cuisine – Indian
1 Tablespoon – Green Coriander Leaves (finely chopped)
1/2 Teaspoon – Salt
1/2 Teaspoon – Chaat Masala
500 Gm – Fresh Curd (full cream)
Dahi Vada Recipe Instructions:
Step 1
First of all, we will put the yellow moong dal and urad dal in a big pot, wash them two or three times with fresh water, and keep them soaked in water for 5 to 6 hours. After 6 hours, drain all the water of the dal in a sieve put it in a mixer grinder jar, and make a fine paste of the dal, do not add water at all. You can add 2 tablespoons of water for grinding, but not much.
Step 2
When the dal is finely ground, take it out on a large flat plate. After taking out the dal on a big plate, well by hand clockwise in the same direction for 10 minutes continuously. By doing this, air bubbles will be created inside the dal and the dal will double in size and its color will also change from yellow to white. When the dal paste is shallow well, put a little paste in a bowl of water and see if it comes up after flaunting the best, then it is ready to make Vada. Now put cumin seeds, asafoetida, and chopped coriander leaves inside Bada Dal and mix it well.
Step 3
You will place a nonstick deep pan over the flame and add cooking oil inside it. When the cooking oil becomes hot, the flame will turn medium. Put a little dal paste in the oil and see that the oil should not be too hot. Now with the help of fingers, take the pest and leave it inside the oil with the thumb. As much as it fits in our pan, we will not leave much in the pan.
Dahi Vada Recipe
Step 4
When the vada comes well in the pan, then put a tablespoon of water in the middle of the pan, by doing this, the water bubbles will spread all over the pan and cook the vada well from above. But do this carefully, oil drops should not come on you. When the foam of the oil settles down, stir it well with a sieve, turn it upside down, and take it out on a plate. We don’t cook vada completely, we’ll cook Vada in two takes.
Step 5
We will half fry all vada like this. When all our Vadas are half-fried, we will make the flame a little faster in the pan. After putting as many big as you want in the pan, now cook them completely. Stirring continuously with a flat spoon will roast the vada well. When the big one becomes light red while roasting and crisp from above, take them all out on a plate. We will roast all Bada like this.
Step 6
When all our vadas are well roasted and ready, then we will heat 4 cups of water in a big pan and add half a teaspoon of salt to it, do not heat the water too much, heat the water in which we can dip our fingers. Now we will soak as many vadas as we want to use at this time in water for 5 minutes. After 5 minutes we will remove all the Vadas from the water and squeeze them well with the fingers.
Step 7
Now we will beat the curd well and prepare a thick paste. You will put all the vada inside the curd and leave it for 5 minutes by doing this when the vada takes the curd absorbs. Take out the vada and place it on a serving plate, add some sweet and sour khatai chutney on top, sprinkle some chaat masala, and sprinkle some green coriander leaves. Now our Dhai VadaRecipe is ready to eat and feed.
Check out our sweet chutney recipe for Meethi Sounth Ki Chutney, the link to which is given below.
Dahi Vada Recipe
Tips And Notes
1 – While grinding the dal, do not add too much water to the dal, add very little water, about 1 or 2 tbsp water, adding more water makes the dal thin and cannot be made big in your shape.
2 – As much as you want to use, soak as much hot water as you want and store the remaining ones in an airtight container, you can use them for two to three days.
3 – For Dahi Vada, curd made from fresh full-cream milk should be used. It would be better if you store the curd at home a day before, otherwise extra cream is added to the curd.
Faq
Q: What is the difference between Dahi Vada and Dahi Bhalla?
Ans: Dahi Bada and Dahi Bhalla are the same dish but in different regions, it is called by different names street chaat vendors call it Dahi Bhalla and make it in the shape of a Gunjia and also in the shape of a Donut machine.
Q: Dahi Vada is made from which dal?
Ans: Dahi Vada is mainly made of two types of pulses, this is yellow moong dal and white urad dal, but everyone’s recipe is different, some people mix both pulses in equal quantity, and some people mix more or less.
Q: Can we keep dahi vada batter in the fridge?
Ans: Yes, you can keep the remaining batter in the refrigerator, later you can make moonglets also, to make moonglets, see our moonglets recipe.
Welcome to the Khana Khilana recipe Blog. In today’s recipe, we told you about the Dahi Vada Recipe. We told you that moong dal is soaked for 5 to 6 hours, after grinding it finely, it is beaten well with hands for 15 minutes, after that, with the help of fingers in cooking oil, make it big in the form of small balls, it is ready. After soaking in hot water, serve after dipping it with curd. I am sure that our blog will help you to cook delicious food. Do write to us for any kind of advice and suggestions. We respect your valuable suggestion. Thank you.
Hello, I am Rajeev Sharma. We welcome you to the khana khilana recipe blog. I share easy tips for cooking delicious and quick recipes on my blog. My aim is to share the art of cooking new and different types of tasty recipes with my readers so that their cooking experience becomes very easy.
