Dahi Vada/bhalle is a very popular dish all over India with a little bit of variation. Basically it’s deep fried dal pakori, served with yogurt.

Ingredients

Method

1. Pick dal thoroughly to make sure there are no stones and dirt. Soak it in water for at least 5 to 6 hours.



2. Drain it and blend it in a mixer with minimum water. Add asafoetida while blending. Take out the ground dal and cover it. Keep it aside for 1 hour. Dal becomes a little thicker, if left alone for some time.



3. Heat oil in a wok. Wet your hands. Take 2 tsp of batter in your one hand and flatten it. Make a hole in the middle and push it in the hot oil carefully.



4. Fry till golden brown on both sides. Drain oil and keep aside.



5. Once all the vadas are fried, soak them in salted water for about 2 hours.
6. Take them out one by one and gently squeeze out the water. Keep aside.



7. Beat the yogurt and add salt to it.
8. Arrange vadas in a plate. Pour beaten yogurt on top. Sprinkle red chilli powder, cumin powder and tamarind chutney.



9. Refrigerate before serving.

Notes

1. If you have difficulty making a hole in the vadas, just make any shape you want. I often drop spoonful of batter in the oil just like that.
2. Once you fry vadas, you can freeze them for later use. I always fry extra vadas whenever I am frying them. Then if there are some unexpected guests or if you feel like eating vadas, just take them out of the freezer, soak them in water for a couple of hours or so, garnish and serve.
3. Once you get the hang of making vadas, you can even fill it with broken pieces of dry nuts just before frying.
4. Add green chillies and finely grated ginger in the batter for variation.
5. Dahi Vada is also known as Dahi Bhalla.

Summary

Recipe Name

Dahi Vada/Bhalle

Author Name

Ruchi Garg

Published On

2010-06-15

Total Time

35M

Average Rating

5 Based on 1 Review(s)