Dahi Vada and Dahi Bhalla are popular snacks in India, especially during the summer months. They are made from lentil fritters that are soaked in yogurt and served with a variety of chutneys and spices. In this article, we will explore the history of Dahi Vada and Dahi Bhalla, as well as the ingredients and preparation methods.

History: Dahi Vada and Dahi Bhalla are believed to have originated in North India, where they are still popular street foods. The word “vada” means a fritter, while “bhalla” means a ball-shaped dumpling. The fritters are made from lentil batter, which is deep-fried until golden brown and then soaked in yogurt.
Ingredients: The main ingredients for Dahi Vada and Dahi Bhalla are lentils, yogurt, and a variety of spices. The lentils used to make the fritters are typically urad dal, also known as black gram. The lentils are soaked overnight, ground into a fine batter, and then shaped into small balls or patties. The fritters are then deep-fried until they are golden brown and crispy.

The yogurt used to soak the fritters is typically a thick and tangy yogurt, which is also known as curd in India. The yogurt is mixed with water and a few spices, such as cumin powder and salt, to create a thin and creamy mixture.

Other common ingredients used to serve Dahi Vada and Dahi Bhalla include tamarind chutney, mint chutney, red chili powder, and chaat masala. These ingredients add a sweet, sour, and spicy flavor to the dish.

Preparation: To make Dahi Vada and Dahi Bhalla, the first step is to soak the lentils in water overnight. The next day, the lentils are ground into a fine batter using a food processor or a wet grinder. The batter is then whipped until it is light and fluffy.

The lentil batter is then shaped into small balls or patties and deep-fried until they are golden brown and crispy. The fritters are then removed from the oil and allowed to cool for a few minutes.

Once the fritters have cooled, they are soaked in a mixture of yogurt and water for several hours. This allows the fritters to absorb the tangy flavor of the yogurt, while also making them soft and moist.

Before serving, the fritters are removed from the yogurt mixture and placed on a plate. They are then drizzled with tamarind chutney and mint chutney, and sprinkled with red chili powder and chaat masala.

Conclusion: Dahi Vada and Dahi Bhalla are delicious and refreshing snacks that are perfect for a hot summer day. They are made from lentil fritters that are soaked in yogurt and served with a variety of chutneys and spices. Whether you are in India or anywhere in the world, Dahi Vada and Dahi Bhalla are a tasty and healthy snack that can be enjoyed by people of all ages.

Dahi Vada and Dahi Bhalla Recipe:

Ingredients You will Need for Dahi Vada:

For the Vada:

• Urad Dal – There’s two varieties of dahi vada – one made with urad dal and the other with moong dal, often called ‘dahi pakodi’. The vadas in this recipe are urad dal vadas. 
• Hing – works like baking soda to make the vadas light and fluffy
• Water – to blend the dal and form the batter
• Salt – to season

For the Dahi Vada Chaat:

• Curd – we want to use thick curd for this recipe because it has the best texture once we whip it
• Sugar – just a pinch
• Mint Chutney – this adds a tangy, spicy kick  
• Sweet Tamarind Chutney (meethi imli chutney) – for that sweet and sour touch
• Roasted Cumin Powder – always goes so well with curd / in chaat
• Kashmiri Red Chili Powder – adds a great pop of color and spice, of course
• Black Salt – for that extra chatpata taste!

How to make Dahi Vada:

1. Wash and soak urad dal overnight. Place the urad dal in a sieve to drain all the water completely.

2. Add it to a mixer grinder, add a tablespoon of water at a time (I used between 4-6 tablespoon water), and grind it to a smooth paste.

3. You may need a little less or a little more water, but try to use as little water as possible. This entire process can take up to 6-8 minutes. It’s important to keep mixing it with a spatula and grinding.

4. The texture of the ground paste must be smooth with no lumps. Mix salt and hing in the ground urad dal and set it aside for ten minutes. The hing acts as baking soda and helps make the batter lighter.

5. Place the oil in a kadhai for heating while you whisk the batter. Use a hand whisk or hand blender to whisk the ground urad dal until it’s light and fluffy – approximately 5 minutes. You’ll feel the batter becoming airy and fluffier and also getting lighter in colour from a yellow to pale white.

6. To make vadas, wet the back of a flat katori with water. Take a lime-sized amount of batter in your dominant hand (in my case, my right hand) and place it on the wet surface of the katori.

7. Using the fingers of the dominant hand, tap to press it into a flat circle.

8. Gently drop the vada in hot oil by turning the katori over the kadhai (close to the oil so the vada doesn’t splash into it) and moving the fingers slightly so the vada slides into the oil.

9. You should see it start to puff up slightly. Cook it on a medium flame for 2-3 minutes till golden brown on both sides. Remove the vadas using a skimmer and keep aside on a tissue lined plate. Repeat till all the vadas are fried. 

10. Add 2-3 cups of hot water into a bowl and combine it with 1 teaspoon of salt.

11. Soak the fried vadas in it for 20 minutes.

12. Once soaked, remove each vada one-by-one and squeeze it well enough to remove as much water as possible.

13. Add curd and sugar to a bowl. Whisk to combine.

14. Dip the vadas in the curd mix and transfer to a plate.

15. Top it off with some extra curd.

16. Drizzle imli chutney, coriander chutney, roasted cumin powder, salt and red chilli powder as per your preferences. You can also top it with some sev if you like, serve immediately!

Frequently Asked Questions:

Q: What is Dahi Vada? A: Dahi Vada is a popular Indian dish made with lentil fritters that are soaked in spiced yogurt and topped with chutney and spices.

Q: What is Dahi Bhalla? A: Dahi Bhalla is a variation of Dahi Vada, but with softer lentil fritters that are soaked in spiced yogurt and topped with chutney and spices.

Q: What are the key ingredients for Dahi Vada or Dahi Bhalla? A: The key ingredients for Dahi Vada and Dahi Bhalla include lentils, yogurt, green chilies, ginger, cumin seeds, asafoetida, salt, sugar, tamarind chutney, and mint chutney.

Q: What type of lentils are used for Dahi Vada or Dahi Bhalla? A: Split urad dal or black gram lentils are commonly used for making Dahi Vada or Dahi Bhalla.

Q: How are the lentil fritters made for Dahi Vada or Dahi Bhalla? A: Soaked lentils are ground into a smooth batter and then shaped into small fritters that are deep-fried until golden brown.

Q: What is the process of making Dahi Vada or Dahi Bhalla? A: The process involves soaking the lentil fritters in water, squeezing out the water, and then soaking them in spiced yogurt. They are then topped with tamarind and mint chutney, spices, and served chilled.

Q: Can Dahi Vada or Dahi Bhalla be prepared in advance? A: Yes, the lentil fritters can be made in advance and stored in the refrigerator or freezer. The yogurt mixture and chutneys can also be prepared in advance.

Q: Are Dahi Vada or Dahi Bhalla vegetarian? A: Yes, both dishes are vegetarian.

Q: Are Dahi Vada or Dahi Bhalla gluten-free? A: The lentil fritters used in Dahi Vada or Dahi Bhalla are typically gluten-free, but it’s important to check the ingredients of the chutneys and spices used to ensure they are gluten-free as well.

Q: What are some variations of Dahi Vada or Dahi Bhalla? A: Some variations include adding chopped onions, tomatoes, and coriander leaves on top for added flavor and texture. Some regions also use different types of chutneys or spices to give the dish a unique flavor.

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