Description
Ingredients
Units
Scale
For Vada
- 1 cup Urad Dal (Split Black Gram)
- 1/2 cup Moong Dal
- 2 Green Chilies (finely chopped)
- 1/2 inch Ginger (finely chopped)
- Salt to taste
- 4-5 Ice Cubes (for grinding dal)
The Yoghurt
- 2 cups Yogurt/Dahi/Curd
- Salt to taste
- 1 tsp Red Chili Powder
- 1 tsp Cumin Seeds Powder
- 1/2 tsp Black Salt
Garnish
- 2-3 tbsp Green Chutney
- 2-3 tbsp Tamarind Chutney
- Chopped Coriander Leaves
- Pomegranate Arils
- Fine Chaat Sev
Dahi Vada Msala
- 6-8 dried red peppers (gol sukhi lal mirch)
- 1 tbsp cumin seeds (zeera)
- 1 tbsp coriander seeds (sabut dhaniya)
- 1 tsp black salt (kala namak)
- 1 tsp regular salt (namak)
Instructions
Preparing the Vadas
- Soak the Dal: Rinse the urad dal and split moong dal thoroughly and soak it in water for about 4-5 hours. This will soften the dal, making it easier to grind.
- Grind to Perfection: Drain the soaked dal and transfer it into a grinder. Grind into a smooth, fluffy batter, adding minimal water to help with the process. Add a few cubes of ice to ensure the grinder does not get too hot.
Whisk the batter
- One important step to ensure fluffy and soft vadas is to whisk the batter.
- Transfer the batter to a mixing bowl. Add salt, ginger, and green chilies. Whisk for 2-3 minutes until the batter is light and fluffy.
- You can also use kitchen aid or hand blender to whisk the batter
Fry the Vadas
- In a deep-frying pan, heat up oil of your choice for deep frying the vadas
- Use an Ice-cream scoop with a release mechanism to get spoonful size vadas and fry them until golden brown. We have tried spoons, hands and scoops and feel the ice cream scoop is the safest and surest way to get consistent results.
- Soak the Vadas: Immerse the fried vadas in a bowl of salted lukewarm water for about 15 to 20 minutes. This will help them absorb the flavors better.
Preparing the Dahi
- Whisking the Yogurt: In a bowl, whisk together the yogurt with sugar and salt until smooth. Ensure there are no lumps.
- You can skip the sugar, if you prefer unsweetened yoghurt.
- Setting the Vadas: Gently squeeze the water from the vadas and arrange them in a serving dish. Pour the whisked yogurt generously over the vadas, ensuring they are well-covered.
Garnishing
- Drizzle the tamarind chutney and green chutney over the yogurt.
- Sprinkle roasted cumin powder, red chili powder, and chaat masala. We prefer the homemade dahi vada masala over the chaat masala. The instructions and ingredients are given below.
- Garnish with pomegranate seeds and fresh coriander leaves for a vibrant look.
Dahi Vada Masala
1. Roast all ingredients in a pan over low heat for 6-7 minutes, stirring occasionally, until coriander seeds turn golden brown.
2. Allow the spices to cool completely.
3. Grind the cooled spices into a coarse powder using a food processor.
4. Store the masala in an airtight jar.
Notes
To ensure your Dahi Bhalla turns out perfect every time, keep these tips in mind:
- Soak the lentils for the recommended time to achieve a smooth batter consistency.
- Whisk the batter well to incorporate air, which will make the bhallas light and fluffy.
- Maintain the oil temperature while frying to ensure the bhallas cook evenly and don't become too greasy.
- Don't skip the step of soaking the fried bhallas in warm water, as this is crucial for achieving the right texture.
- Use thick, creamy yogurt for the best flavor and consistency.
- Chill the Dahi Bhalla before serving to enhance the flavors and provide a refreshing experience.
- Experiment with different chutneys and garnishes to create your own unique version of Dahi Bhalla.
- Prep Time: 4 hours
- Additional Time: 10 minutes
- Cook Time: 30 minutes
- Cuisine: Indian