Dahi Vada Recipe

5 from 4 votes

I am sharing with you a tried and tested Dahi Vada recipe that will give you the best Punjabi style bhalla chaat each time.

Prep Time35

Cook Time25

Soaking Dal6

Total Time7

Course: Snack

Cuisine: Indian

Servings: vada

Calories: 742kcal

To make a batter for vada, first clean, wash and then soak dal in water for 5 - 6 hours or overnight.
The next day, transfer the soaked dal to a colander, drain all the water. Let dal sit in the colander for 5 minutes so that all the excess water drains out.
Transfer dal to the grinder with chopped green chilies and ginger. Grind dal in the mixer without using water, stop mixer in between, stir dal with a spatula and then grind. Keep doing this at regular intervals. If still, dal is not turning into a smooth paste, add 1 – 2 tablespoon of water, then grind. The idea is to use minimum water to grind the dal. Grinding dal usually takes 10 – 15 minutes depending on the mixer.
Once dal is turned into a smooth paste, transfer to a large bowl. Add salt, asafoetida, turmeric, and whisk batter briskly for 8 - 10 minutes or till it is light and fluffy.
To deep fry vadas, heat oil in a deep frying pan over medium heat.
Using two spoons, shape the batter into a round and gently slide into the hot oil for frying.
Don’t be in a hurry to turn the vada. Let them turn golden from one side. When the vada turns pale golden from the base and sides, you can turn them. Fry the vadas till they become golden and crisp.
Transfer fried vadas in a plate lined with paper towels. Once all the vadas are fried, turn off the heat.

To soak the vada, take 4 cups of lukewarm water in a wide saucepan. Season the water with salt and asafoetida.
Add the fried vada into the lukewarm water. Give enough space for the vada to breathe, as they tend to expand more in water. If the pan is small add them in small batches. Let the vada soak in water for about 10 minutes or until they turn soft. Squeeze gently and drain out excess water from each vada by gently pressing between your palms. Keep aside in a plate.

To assemble the dahi vada, first, take curd in a bowl. Add salt, cumin powder, sugar, and whisk to form a lump free smooth mixture. Adjust the consistency of curd by using little water, if it seems too thick. Taste and add seasoning to your taste.
Arrange vada in a serving bowl. Pour the flavored curd over the vada, curd should be enough to soak the vada. Top with the green chutney and tamarind chutney as required.
Sprinkle the red chili powder, cumin powder, chaat masala as per taste.
Garnish Dahi Vada with chopped coriander leaves. Serve Dahi Bhalla Chaat chilled.

You can use a hand mixer to whisk the dal batter until fluffy, at medium speed to churn for 5 - 6 minutes. This gives really nice and airy texture to the batter.
To test, whether the batter is light enough, add a drop of whisked batter in water. If the batter floats then it is fluffy enough, if it sinks to the bottom then it needs more churning.
If you are not making Chaat immediately. Store vada in the fridge in an airtight container.
Microwave for 3 - 5 minutes before soaking in lukewarm water to make Chaat.