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Dahi vada / Dahi bhalle

Sep-20-2016
Huda Mulla
60 minutes
Prep Time
20 minutes
Cook Time
10 People
Serves
Read Instructions Save For Later

ABOUT Dahi vada / Dahi bhalle RECIPE

A very famous indian snack dish. Delhi dish.

Recipe Tags

  • Veg
  • Medium
  • Kitty Parties
  • Indian
  • Whisking
  • Blending
  • Boiling
  • Chilling
  • Frying
  • Sauteeing
  • Snacks
  • Egg Free

Ingredients Serving: 10

  1. N/A
  2. 1 cup urad dal soaked for 3 hours
  3. 2 tbsp yellow moong dal soaked for 2 hours
  4. Green chillies 2 to 3
  5. Salt to taste
  6. Oil for frying
  7. For tamarind chutney:
  8. 1/2 cup tightly packed seedless tamarind
  9. 1/2 cup seedless dates
  10. 1/2 cup powdered or grated jaggery or as required - adjust as per your taste
  11. 2 cups water
  12. 1/2 tsp roasted cumin powder
  13. 1/2 tsp coriander powder/dhania powder
  14. 1/2 tsp dry ginger powder/saunth/sooth
  15. 1/4 or 1/2 tsp red chili powder or 1 dry red chili
  16. Black salt or rock salt as required
  17. Red chilli paste as taste
  18. Salt to taste
  19. Curd 2 cups (not sour)
  20. Water 2 cups
  21. Powdered sugar 1 1/2 tbsp
  22. Red chilli powder 1 1/2 tbsp
  23. Chaat masala 2 tbsp
  24. Roasted cumin powder 1 tbsp
  25. For bagaar/tadka :
  26. Oil 2 tsp
  27. Kashmiri mirchi 1 to 2
  28. Cumin seeds 1 tsp

Instructions

  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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