All of your favorite tastes and textures are combined in one delectable snack: fluffy, supple, soft, tangy, and sweet Dahi Bada Recipe. They are made up of handmade fried lentil dumpling fritters that are covered in sweet and sour chutneys and dipped in rich, whipped yogurt. For a fun appetizer or sharing party dish, try my heirloom and traditional Dahi Vada recipe with step-by-step photographs.
Define Dahi Bhalla (or Dahi Vada)
Fritters called Dahi Bhalla (pronounced Duh-hee Buh-laa) or Dahi bada (pronounced Duh-hee buh-daa) are formed from split, skinless black lentils and served with seasoned Dahi (yogurt). This cuisine means lentil fritters with yogurt sauce.
In this well-liked north Indian street food dish, also known as Dahi Bhalla Chaat, bhallas are dipped in spicy yogurt and topped with sweet and sour chutneys such as cilantro, mint, and tamarind chutney.
It is frequently served during Indian celebrations like Holi and Diwali as an appetizer, side dish, or snack.
Some More Indian Snacks Recipes:
What distinguishes Dahi Bhalla from Dahi Bada?
The dishes Dahi Bhalla and Dahi Bada are identical, as was already explained. In the north of India, the name used most frequently is Dahi Bhalle, whereas Bada is used more frequently in the south. Bada may also be formed as a doughnut, although it’s usually prepared into a lentil ball to go with yogurt.
Storing Dahi Bada for later:
When preserving Dahi Vada, remove the badass from the oil and let them cool to room temperature before placing them in a Ziploc bag or other airtight container and placing it in the freezer or refrigerator. The badas you wish to store shouldn’t be soaked in water.
For 3–4 days in the fridge and 2 months in the freezer, dahi bhallas remain fresh. Thaw the vada in the refrigerator before using.
Nutrition Value:
Calories: 90kcal | Carbohydrates: 9g | Protein: 4g | Fat: 1g | Cholesterol: 4mg | Sodium: 269mg | Potassium: 50mg | Fiber: 2g | Sugar: 1g | Vitamin A: 35IU | Vitamin C: 1.4mg | Calcium: 48mg | Iron: 1.1mg
Dahi Bada Recipe | Dahi Vada Recipe
Equipment
- 1 cooking spud
- 1 Bowl
- 1 One nonstick frying pan
- 1 Blender
- 1 Knife
Ingredients
For Making Dahi Bada Recipe
- 1 Cup Moong dal (soaked)
- ½ Cup Urad dal (soaked)
- 2 Inch Ginger
- 1 Piece Green chili
- Coriander leaves
- 1 Tbsp Salt
- Cooking oil to fry
- ¼ Tbsp Asafoetida
For Making Green chutney
- ¼ Cup Mint leaves
- 4 Piece Garlic cloves
- 2 Piece Green chilies
- ¼ Cup Coriander leaves
- Salt to taste
For Making tamarind chutney
- ½ Cup Tamarind pulp
- 1 Tbsp Red chilli powder
- 2 Tbsp Sugar
- ½ Cup Water
- 1 Tbsp Cumin powder
For Dahi Vada Decoration
- 1 Cup Curd
- ½ Tbsp Salt
- 1 Tbsp Sugar
- ¼ Cup Water
- ½ Tbsp Cumin powder
- 1 Tbsp Chat masala
- Green chutney
- Tamarind chutney
- Red chilli
- Coriander leave
Instructions
For Making Dahi Bada Recipe Step by Step
- To make the dahi bada recipe we will take 1 cup of moong dal and ½ cup of urad dal here, I have used urad dal and moong dal together here.
- We will soak the 2 dals in water for 8 hours and after 8 hours drain the water and grind it in a mixer grinder.
- Add 2-inch ginger and 4 tbsp water. we will mix it and make a grainy paste.
- Then we will take green chili and coriander leaves and cut them into small pieces with a knife. you could have mixed the green chilies and coriander leaves in a mixer with the paste, but here we will cut them by hand.
- Put the blended dal in a bowl and add ¼ tbsp Asafoetida, and ½ tbsp salt. Here we use Asafoetida because it helps digestion and also increases the taste.
- Mix it well for 2 minutes with your hands. The better you mix it by hand, the spongier and lighter it will be.
- Then add chopped green chilies and coriander leaves to it and mix it well again, leaving it for 10 minutes for fermentation.
- As long as we leave the batter for fermentation, we will take off the water on the other side and put it in a bowl, and mix 1 tbsp salt in it.
- After 10 minutes check the batter and mix it once more and make bada. For making bada take a frying pan and heat the oil and leave the mixture in it small round ball size.
- While frying, flip the food once more and a few more times. This guarantees even cooking, and the food should be a consistent golden color throughout.
- To remove extra oil, pour the vada over the strainer.
- After transferring the bada to the saltwater for soaking and leave it for 10 minutes because The vada will change color and enlarge somewhat as some of the oil is released and absorbed.
For Making tamarind chutney
- Take ½ tamarind pulp and transfer it to the frying pan.
- Then add ½ cup water, 1 tbsp salt, 1 tbsp red chili powder, 1 tbsp cumin powder, and 2 tbsp sugar in it, then mix it well and cook for some until its texture becomes thick.
For Making Green chutney
- Take mint leaves, Garlic cloves, Green chilies, Coriander leaves, salt and blend them together in a blending jar.
- After blending finely now our green chutney is ready.
For Dahi Vada Next Preparation
- After 10 minutes To drain the water from each vada, press it between your palms. Gently push, or else you risk shattering them.
- After that take 1 cup of curd in a bowl and add 1 tbsp salt, and sugar to it and knead them together well. The curd shouldn't have an acidic, bitter, or sour flavor. It should have a lovely sweet-sour flavor and be fresh. I advise using Homemade Curd.
- After soaking the dahi bada in the curd for 10 minutes.
- After 10 minutes of soaking our dahi bada recipe is now ready. Spread it spoonful of roasted cumin powder and chat masala and serve.
Video
Notes
Ingredient Notes
- Lentils: The dish works best with skinned urad dal. A quarter cup of moong lentils can be added. After soaking them alongside the urad lentils, blend or ground the mixture, adding water as needed to get a smooth consistency.
- Curd: Use only fresh yogurt, don't forget. Although I always make my curd, store-bought works just as well. Yogurt that has become sour should not be used.
- Chutney: Coriander and tamarind chutneys may both be produced at home up to a week in advance or purchased already prepared. In the refrigerator, the remaining green chutney keeps well for a few days. The tamarind chutney goes well with other Indian snacks and may be stored in the refrigerator for up to a month in an airtight container.
Notes & Variations for Dahi Bada Recipes
- Soaking: Remember to soak the lentils for 4 to 5 hours or overnight for a delicious, soft urad dal vada. Blend the batter, adding water as necessary.
- Aerating batter: To aerate the batter, whisk it vigorously for two to three minutes. This adds air to the batter, resulting in a fluffy, tender vada.
- Variations: If you want, you may omit the spiciness of the green coriander chutney and create the dahi vada with only the yogurt and the sweet tamarind chutney.
- Version without garlic: To create a dahi vada without garlic, simply omit the garlic from the green coriander chutney.
- Vegan options: Use cashew, almond, or coconut yogurt if you're a vegan.
- Scaling: Simply cut the recipe in half for a small quantity. Double the recipe for events or gatherings.
Frying Notes
- In the oil, fry the vada at the ideal temperature. 180 to 190 degrees Celsius, or 350 to 375 degrees Fahrenheit, is the ideal temperature for the oil. Add a few drops of the batter with a spoon into the heated oil to check without a thermometer.
The batter should quickly and persistently bubble to the top of the oil. The oil is cold if the batter droplets do not float to the surface of the pan. The oil is too hot if it cooks too rapidly and turns darkly browned or burned.
When frying, avoid packing the pan too full. The vada will soak up more oil as a result of overcrowding since it will cause the oil temperature to drop.
How to Make Dahi Bada Recipe Step by Step
1. To make the dahi bada recipe we will take 1 cup of moong dal and ½ cup of urad dal here, I have used urad dal and moong dal together here.
2. We will soak the 2 dals in water for 8 hours and after 8 hours drain the water and grind it in a mixer grinder.
3. Add 2-inch ginger and 4 tbsp water. we will mix it and make a grainy paste.
4. Then we will take green chili and coriander leaves and cut them into small pieces with a knife. you could have mixed the green chilies and coriander leaves in a mixer with the paste, but here we will cut them by hand.
5. Put the blended dal in a bowl and add ¼ tbsp Asafoetida, and ½ tbsp salt. Here we use Asafoetida because it helps digestion and also increases the taste.
6. Mix it well for 2 minutes with your hands. The better you mix it by hand, the spongier and lighter it will be.
7. Then add chopped green chilies and coriander leaves to it and mix it well again, leaving it for 10 minutes for fermentation.
8. As long as we leave the batter for fermentation, we will take off the water on the other side and put it in a bowl, and mix 1 tbsp salt in it.
9. After 10 minutes check the batter and mix it once more and make bada. For making bada take a frying pan and heat the oil and leave the mixture in it small round ball size.
10. While frying, flip the food once more and a few more times. This guarantees even cooking, and the food should be a consistent golden color throughout.
11. To remove extra oil, pour the vada over the strainer.
12. After transferring the bada to the saltwater for soaking and leave it for 10 minutes because The vada will change color and enlarge somewhat as some of the oil is released and absorbed.
13. Take ½ tamarind pulp and transfer it to the frying pan.
14. Then add ½ cup water, 1 tbsp salt, 1 tbsp red chili powder, 1 tbsp cumin powder, and 2 tbsp sugar in it, then mix it well and cook for some until its texture becomes thick.
15. Take mint leaves, Garlic cloves, Green chilies, Coriander leaves, and salt and blend them together in a blending jar.
16. After blending finely now our green chutney is ready.
17. After 10 minutes To drain the water from each vada, press it between your palms. Gently push, or else you risk shattering them.
18. After that take 1 cup of curd in a bowl and add 1 tbsp salt, and sugar to it and knead them together well. The curd shouldn’t have an acidic, bitter, or sour flavor. It should have a lovely sweet-sour flavor and be fresh. I advise using Homemade Curd.
19. After soaking the dahi bada in the curd for 10 minutes.
20. After 10 minutes of soaking our dahi bada recipe is now ready. Spread it spoonful of roasted cumin powder and chat masala and serve.
1. What can I do about watery vada batter?
ANS: Simply stir in some sooji (Rava, semolina) or rice flour to the batter. Mix thoroughly. Both sooji flour and rice flour may be used together successfully. Be careful not to apply too much sooji as this might result in a thick texture for the vada.
2. Can dahi vada batter be kept in the refrigerator?
ANS: The answer is that you can keep the batter for a few days. Keep in mind that the batter goes sour if you keep it for more than 2 to 3 days. The batter may be kept for a month in the freezer for extended storage.
3. What is the cause of urad dal vada bursting?
ANS: Your batter will explode in the oil when it is fried if it is thin or runny. The vada bursts when there is too much water in the batter. The vada will get greasy if the batter is too thin.
4. Can vada be frozen?
ANS: After you have removed all of the water from the vada, you may freeze it. Put them in a freezer-safe container with a lid. Remove from the freezer and defrost when you’re ready to prepare dahi vada, or store them in the fridge overnight. Put everything together afterward with the beaten curd and the chutneys.
5. Healthful Dahi Bhalla/Bada?
ANS: Lentils, a wonderful source of plant-based protein and fiber, are used to make bhalle/vada. Despite being deep-fried, the majority of the fat is released during the process of soaking in hot water, making the meal healthier. I include the steps for producing a healthier no-fry version of this dish as well.
