Dahi vada / Dahi bhalle | How to make Dahi vada / Dahi bhalle

By Huda Mulla  |  20th Sep 2016  |  
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  • Dahi vada / Dahi bhalle, How to make Dahi vada / Dahi bhalle
Dahi vada / Dahi bhalleby Huda Mulla
  • Prep Time

    60

    mins
  • Cook Time

    20

    mins
  • Serves

    10

    People

106

0





About Dahi vada / Dahi bhalle Recipe

A very famous indian snack dish. Delhi dish.

Dahi vada / Dahi bhalle is a delicious dish which is enjoyed by the people of every age group. The recipe by Huda Mulla teaches how to make Dahi vada / Dahi bhalle step by step in detail. This makes it easy to cook Dahi vada / Dahi bhalle in your kitchen at home. This recipe can be served to 10 people. You can find this dish at most restaurants and you can also prepare Dahi vada / Dahi bhalle at home. This amazing and mouthwatering Dahi vada / Dahi bhalle takes 60 minutes for the preparation and 20 minutes for cooking. The aroma of this Dahi vada / Dahi bhalle is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Dahi vada / Dahi bhalle is a good option for you. The flavour of Dahi vada / Dahi bhalle is palatable and you will enjoy each and every bite of this. Try this Dahi vada / Dahi bhalle and impress your family and friends.

Dahi vada / Dahi bhalle

Ingredients to make Dahi vada / Dahi bhalle

  • 1 cup urad dal soaked for 3 hours
  • 2 tbsp yellow moong dal soaked for 2 hours
  • green chillies 2 to 3
  • salt to taste
  • oil for frying
  • For tamarind chutney:
  • 1/2 cup tightly packed seedless tamarind
  • 1/2 cup seedless dates
  • 1/2 cup powdered or grated jaggery or as required - adjust as per your taste
  • 2 cups water
  • 1/2 tsp roasted cumin powder
  • 1/2 tsp coriander powder/dhania powder
  • 1/2 tsp dry ginger powder/saunth/sooth
  • 1/4 or 1/2 tsp red chili powder or 1 dry red chili
  • Black salt or rock salt as required
  • red chilli paste as taste
  • salt to taste
  • curd 2 cups (not sour)
  • water 2 cups
  • Powdered sugar 1 1/2 tbsp
  • red chilli powder 1 1/2 tbsp
  • Chaat masala 2 tbsp
  • Roasted cumin powder 1 tbsp
  • For bagaar/tadka :
  • oil 2 tsp
  • Kashmiri mirchi 1 to 2
  • cumin seeds 1 tsp

How to make Dahi vada / Dahi bhalle

  1. Grind the urad dal, moong dal, green chilies, ginger and salt together to a fine pase. Add very very little cold water while grinding. (approx 2-3 tbsps).
  2. Remove to a wide bowl. Using your hand or hand beater, beat the batter for a good 5 mts till it is airy and light.
  3. Heat sufficient oil in a deep frying vessel, slowly drop large lemon sized quantity of batter into the hot oil. Deep fry on medium heat for sometime and then fry on high heat till golden brown.
  4. Remove these deep fried vadas into a bowl of luke warm water and place them in it for a minute. Remove and gently press between your palms so that excess water oozes out. Keep them aside.
  5. For tamarind chutney: In a pan, take the tamarind, dates and water. Cook for about 8-9 minutes on a low flame till they soften. Add the powdered jaggery and continue to cook. Let the jaggery dissolve and the mixture thicken. Add all the spice powders (red chili powder, coriander powder, dry ginger powder and roasted cumin powder).
  6. Stir and simmer for 1-2 minutes. Season with salt, let the chutney mixture cool down. In a chutney grinder or small blender, grind this whole mixture till smooth. Add some water if required. Strain the chutney through a strainer. Store in an airtight bowl or a container in the refrigerator.
  7. Beat curd well till smooth and add sugar water to it. Put the vadas in bowl and pour the tamarind chutney on it. Pour the curd on it and sprinkle the powders on it. Pour the bagaar of oil, kashmiri chilli and cumin seeds. Garnish with coriander leaves.

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