dahi vada

Dahi Bhalla Dahi Pakodi Recipe

Dahi Vada Recipe – Dahi Bhalla Recipe – Dahi Bhalle Recipe

Dahi vada are a great hit in any home and do prepare them often, sometimes as a snack or as a side dish in main course. The most liked street food of Northern India, Dahi Vada/Dahi Bhalla or Dahi Pakori or Dahi Gujiya, is almost prepared on every festival or special occasions. The softness and sponginess of dahi vada, served with zingy-tangy Indian dips/chutney will make your guests and family simply go wow!

Here’s presenting you a detailed recipe on making Dahi vada, Dahi pakodi and Dahi gujiya prepared with Urad-Moong dal. What are you waiting for? Run to your kitchen and prepare this mouth watering recipe of dahi vadas at your home today. Enjoy!

Directions

Getting ready:

1. Start with cleaning the urad dal thoroughly and rinse it well. Then soak the dal in water for 3 to 4 hours. Drain the excess water and grind the dal coarsely.

dahi bhallaMaking:

2. Transfer the ground dal in a big mixing bowl and whisk it really well.

dahi bhalla

3. To prepare the stuffing, mix grated coconut, finely chopped cashews, crushed black pepper, some coriander sprigs and finely chopped ginger in a bowl. Mix everything well.

dahi bhalla

4. Heat enough oil in a wok or pan for deep frying the vadas.

dahi bhalla

5. Now pinch some mixture with your fingers and make a lump.

dahi bhalla

6. Place over the wet polythene sheet and flatten it gently in round shape.

dahi bhalla

7. Top it up with 1-2 tsp of stuffing and cover it with another flat lump.

dahi bhalla

8. Close the stuffing well and flatten in a round shape.

dahi bhalla

9. Very gently separate out the vada from polythene sheet and slide it into hot oil.

dahi bhalla

10. Fry the vada until golden brown and crispy from both the sides.

dahi bhalla

11. To make a Gujiya shaped vada, make a big lump from the mixture and place it on the polythene sheet.

dahi bhalla

12. Flatten the vada your fingers thinly.

dahi bhalla

13. Top it up with 1 tsp stuffing.

dahi bhalla

14. Fold the rolled sheet into gujiya shape by lifting the other end of polythene sheet. Close the stuffing well.

dahi bhalla

15. Gently slide this gujiya into hot oil and deep fry until golden brown and crispy.

dahi bhalla

16. For round shape vadas, without stuffing, add some more water to the dal mixture and whisk well.

dahi bhalla

17. Make small lump from the mixture with your hand and drop these round balls in the hot oil.

dahi bhalla

18. Deep fry the vadas until they become golden brown and crispy.

dahi bhalla

19. Now drench all the fried vadas in water with some salt and asafoetida.

dahi bhalla

20. Next, whisk the curd really well until smooth and add 2 tsp sugar and some water to it.

dahi bhalla

21. Squeeze out the vadas from water and place them in a plate.

dahi bhallaServing:

22. To serve these tantalizing dahi vadas, place as many vadas as desired on a plate.

dahi bhalla

23. Then add whisked curd, black salt, roasted cumin powder red chilly powder, some black salt and mint powder.

dahi bhalla

24. Pour pour some green chutney and sweet chutney and serve as it is. Relish eating!

dahi bhallaSuggestions:

  • Always grind the dal with very less or no water. Whisk the dal until it gets fluffy with your hands.
  • If you wish to serve the dahi vadas immediately, then soak them in water with salt-asafoetida, the moment you take them out from the wok. If you wish to serve them later for some party, then soak them in lukewarm water with salt-asafoetida 2 hours prior using. After 1 hour dahi vadas turn puffy and can be served.
  • For 4 members
  • Time – 90 minutes

Dahi Bhalla Dahi Pakodi Recipe Dahi Bhalla Recipe - Dahi Vada Recipe
Author: 
Recipe type: Snacks recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Urad dal - 1 cup (250 grams) (soaked)
  • Coconut - ¼ cup (grated)
  • Green coriander - 3 to 4 tbsp
  • Cashews - 7 to 8 (finely chopped)
  • Black pepper - 1 tsp (crushed)
  • Ginger - 1 inch (minced)
  • Asafoetida - 1 inch (minced)
  • Oil - for frying vada
  • Roasted Cumin powder - 1 tbsp
  • Black salt - more than 1 tbsp
  • Red chilly powder - 1 tbsp
  • Mint powder - 1 tbsp
  • Green coriander chutney
  • Mango powder sweet chutney
Instructions
  1. Start with cleaning the urad dal thoroughly and rinse it well. Then soak the dal in water for 3 to 4 hours. Drain the excess water and grind the dal coarsely.
  2. Transfer the ground dal in a big mixing bowl and whisk it really well.
  3. To prepare the stuffing, mix grated coconut, finely chopped cashews, crushed black pepper, some coriander sprigs and finely chopped ginger in a bowl. Mix everything well.
  4. Heat enough oil in a wok or pan for deep frying the vadas.
  5. Now pinch some mixture with your fingers and make a lump.
  6. Place over the wet polythene sheet and flatten it gently in round shape.
  7. Top it up with 1-2 tsp of stuffing and cover it with another flat lump.
  8. Close the stuffing well and flatten in a round shape.
  9. Very gently separate out the vada from polythene sheet and slide it into hot oil.
  10. Fry the vada until golden brown and crispy from both the sides.
  11. To make a Gujiya shaped vada, make a big lump from the mixture and place it on the polythene sheet.
  12. Flatten the vada your fingers thinly.
  13. Top it up with 1 tsp stuffing.
  14. Fold the rolled sheet into gujiya shape by lifting the other end of polythene sheet. Close the stuffing well.
  15. Gently slide this gujiya into hot oil and deep fry until golden brown and crispy.
  16. For round shape vadas, without stuffing, add some more water to the dal mixture and whisk well.
  17. Make small lump from the mixture with your hand.
  18. Deep fry the vadas until they become golden brown and crispy.
  19. Now drench all the fried vadas in water with some salt and asafoetida.
  20. Next, whisk the curd really well until smooth and add 2 tsp sugar and some water to it.
  21. Squeeze out the vadas from water and place them in a plate.
  22. To serve these tantalizing dahi vadas, place as many vadas as desired on a plate.
  23. Then add whisked curd, black salt, roasted cumin powder red chilly powder, some black salt and mint powder.
  24. Pour pour some green chutney and sweet chutney and serve as it is. Relish eating!

 

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