Easy Dahi VadaVeg
Enjoy the classic taste of street-style Dahi Bhalla at home! This recipe features soft, fluffy urad dal vadas soaked in a creamy, sweetened curd mixture and topped with tangy tamarind chutney, spicy green chutney, chaat masala, and crunchy sev. It's the perfect refreshing snack or chaat for any occasion. Follow these simple steps to prepare this protein-rich, delicious North Indian delicacy that is sure to delight your taste buds with every bite.
Ingredients
For the Vada:
1 cup Black Gram (Urad Dal)
2 piece Green Chilli
A small Ginger
as needed Salt
as needed Cold Water
A few Cashew Nuts & Raisins (optional)
as needed Oil
For the Curd Mixture:
800 g Curd
1 tsp Salt
as needed Water
1 tsp Powdered Sugar
For Garnish (Optional):
Coriander & Mint Chutney
Tamarind Chutney
Kashmiri Red Chilli Powder
Chaat Masala
Nylon Sev
Pomegranate Seeds
Fresh Coriander
Instructions
Step 1— Prepare the Vada Batter
1
Soak 1 cup of Urad Dal for 2 hours.
2
Strain the water and grind the dal in batches with green chillies, ginger, and a little salt, adding small amounts of chilled water as needed to achieve a fine, fluffy batter.
3
Stir in optional chopped cashew nuts and raisins.
Step 2— Prepare the Curd Mixture
1
In a large bowl, whisk 800g of fresh curd with a little salt, water, and 1–2 tablespoons of powdered sugar until smooth.
Step 3— Fry the Vadas
1
Heat oil in a kadai and gently drop small portions of the batter into the hot oil.
2
Fry until the vadas are golden brown on all sides.
Step 3— Soak and Assemble
1
Remove the vadas from the oil and soak them in normal water for 5 minutes.
2
Gently squeeze out excess water from the vadas, then drop them into the prepared curd mixture.
3
Let them soak in the curd for at least 2 hours to absorb the flavors.
Step 5— Serving:
1
Transfer the soaked vadas to a plate with some curd.
2
Garnish with coriander-mint chutney, tamarind (imli) chutney, a sprinkle of kashmiri red chilli powder, chaat masala, nylon sev, pomegranate seeds, and fresh coriander leaves.
Nutrition Facts
4 servings per recipe
