Dahi vada (bhalla)

Yield: 1 servings

Measure Ingredient
½ cup Urad dal
½ cup Chavla; (black eyed bean)
\N \N ; dal
1 cup Moong dal; (yellow)
\N \N Oil to deep fry
3 cups Fresh curds
1 cup Milk
½ cup Tamarind chutney; (refer chutneys)
¼ cup Green chutney; (refer chutneys)
2 tablespoons Coriander finely chopped
\N \N Crushed cumin seeds
\N \N Salt
\N \N Red chilli powder
1 \N Onion finely chopped; (optional)




Mix, wash and soak all dals together for 6-7 hours.

Wet grind to find thick batter. Beat till fluffy.

Heat oil in large frying pan.

Drop in pingpong ball sized lumps of batter.

Use moist hands or a moist spoon to do the same.

Deep fry till very light golden. Drain, keep aside.

Repeat for all batter.

Put hot vadas in plenty of salted water and soak for 30 minutes.

Drain and put in plain water.

Change this water 3-4 times till oiliness is gone.

Spread a moist muslin cloth in a large shallow bowl.

Press out each vada gently between palms, place in cloth.

Repeat for all, pile and keep in fridge covered till required.

Chill curds and milk.

To serve:

Beat together curds and milk till smooth.

Arrange some vadas at the base of a bowl.

Pour enough curds to cover vadas.

Drizzle some tamarind and green chutneys over it.

Sprinkle salt, red chilli powder, cumin over it.

Sprinkle chopped coriander. Onions if desired.

Serve chilled.

Make same either in individual bowls or in a large bowl.

Allow guests to adjust seasoning as per taste.


Add all seasoning to the curds and mix well. Check taste.

Add the vadas, and all to soak for 15-20 minutes.

Serve in a large pot. Omit the onions.

Making time: 1 hour excluding soaking and grinding.

Makes: 25-30 vadas

Shelflife: Fry ahead even a day. But proceed with remainder when required.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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