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Dahi Bhalle / Dahi Vada

Swapna Sunil
480 minutes
Prep Time
30 minutes
Cook Time
4 People
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ABOUT Dahi Bhalle / Dahi Vada RECIPE

Dahi vada is a perfect snack for hot summers. Tastes moist and cool when it slides through the mouth. This is the simplest and easiest snack ever to make, but making it the right way is important to yield perfect restaurant quality results.

Recipe Tags

  • Veg
  • Medium
  • Festive
  • North Indian
  • Whisking
  • Blending
  • Chilling
  • Frying
  • Appetizers
  • Gluten Free

Ingredients Serving: 4

  1. For Dahi wada: 1 cup urad dal ( split / whole )  
  2. 2 tbsp Rice flour
  3. Salt to taste
  4. For the Buttermilk: 1 cup Yoghurt/ curd
  5. 2 to 2.5 cups water
  6. 1 tsp Salt
  7. For Tamarind chutney :  3 tbsp thick tamarind pulp
  8. 1/2 tsp Chilli powder
  9. 1/2 tsp Coriander/ Dhania powder
  10. Salt to taste 
  11. 4 tbsp Sugar
  12. 1/2 tsp Chaat Masala
  13. For final assembling: Few sprigs cilantro / coriander chopped
  14. 1 tsp Salt
  15.  1 tsp Red chilli powder
  16. 1/2 tsp Roasted cumin powder


  1. Wash and soak the urad dal overnight in sufficient water. Next morning drain the water and grind into a smooth paste, add water if required.
  2. The batter has to be thick like an Idli batter. Once the batter is ground, beat this by hand or hand blender or stand mixer with a paddle attachment until light and fluffy. When you drop a little batter to the bowl of water it should float on top.
  3. Add the rice flour, salt and beat again for a couple of minutes. Heat oil for deep frying in a deep pan / kadai until moderately hot. Drop small golf sizes balls / like regular wada's in oil and fry until golden on medium heat. Later drain on to a paper towel.
  4. Once all the wada's are fried, prick them with a fork all over. Drop these wada's in water and let them sit in water for 20 minutes.
  5. Squeeze out the water from wada's. Make buttermilk in a wide deep dish using 1 cup of thick yoghurt, 2 cups of water or more. Whisk until even without any lumps of yoghurt, add a tsp of salt to the buttermilk and mix again.
  6. Add the wada's to this buttermilk and allow them to sit for at least 2 hours.
  7. Once the wadas turn soft take around 5 to 6 balls to a bowl add 2 to 3 tbsp of buttermilk in which the wada's were soaked, drizzle a spoonful of tamarind chutney, sprinkle pinch of red chilli powder, salt and roasted cumin powder, chopped coriander leaves. Serve this chilled.

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Alka Choudhary
Alka Choudhary   Sep-14-2016

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