Fluffy Dahi Vada Recipe

Fluffy Dahi Vada Recipe

Posted on 7 दिस॰ 2023

Fluffy Clouds of Flavour: Crafting The Perfect Dahi Vada Treat

Dahi vada, also known as Curd Vada or Dahi Bhalle, is a satisfying snack that harmoniously combines the flavours of fried lentil dumplings with curd. Originating from North India, this beloved snack has reached countless homes worldwide. In this guide, we'll explore the art of creating a symphony of textures and flavours, from the fluffy lentil batter to the refreshing curd topping.

We'll give you one of the best Dahi Vada recipes, a blend of time-tested techniques and innovative culinary insights. This recipe will guide you through every step, ensuring an extraordinary Dahi Vada experience. 

How to Make Dahi Bhalla?

We understand your craving for how to make Dahi Vada at home. But, before learning the recipe, let's prepare the Dahi Vada recipe ingredients. 

Dahi Vada Ingredients

For Vada:
1 cup urad dal
1 chilli
1-inch ginger
1 tsp salt
¼ cup moong dal
Oil (for frying Vada)

For Soaking the Vada:
5 cups hot water
½ tsp salt
¼ tsp asafoetida

For Sweetened Curd:
2 tbsp sugar
½ tsp salt
2 cups of fresh & thick curd

For Serving:
Cumin powder
Green chutney
Chaat masala
Boondi
Tamarind chutney
Finely chopped Coriander
Chilli powder

Dahi Vada Recipe

This recipe yields 6-7 person servings, providing approximately 20 Vadas. It takes 10 minutes to prepare and 30 minutes to cook. Let's learn how to make Dahi Vada soft. 

How to prepare Vada?

→ Take a large bowl and soak 1 cup of urad dal for 5 hours. 
→ After draining off the water, transfer it to a mixer, adding 1 green chilli and a 1-inch piece of ginger. 
→ Blend the ingredients into a smooth paste, adding water gradually to prevent the batter from becoming too thin. Move the urad dal batter to a spacious bowl.
→ Mix ¼ cup of soaked moong dal into a smooth paste and combine it with the urad dal batter. 
→ Add 1 tsp of salt and thoroughly mix the batter using a whisk, aiming for a dense batter.
→ Heat the required amount of oil in a Kadai.
→ Using a wet spoon or your hand, drop spoonfuls of the batter into hot oil while maintaining a medium flame. 
→ Stir occasionally and fry until the Vadas achieve a golden brown and crisp texture. 
→ Place the fried Vadas on a plate with kitchen paper on top to eliminate excess oil.

How to soak the Vadas?

→ Add 5 cups of hot water with ½ tsp of salt and ¼ tsp of hing in a sizable bowl, ensuring thorough mixing. 
→ Dip the freshly fried Vadas into the water, allowing them to soak completely. 
→ After 30 minutes, gently squeeze out excess water and transfer the Vadas to a plate.

How to prepare Sweetened Curd?

As per the ingredients mentioned, add proper curd, sugar, and salt quantities in a large mixing bowl. Whisk them for 3-5 minutes and let the flavours blend. 

How do you assemble dahi bhalla for serving?

Place the freshly prepared Vadas in a serving bowl. Pour the sweetened curd generously over the Vadas, ensuring they are well-coated. Add coriander and tamarind chutney. Sprinkle the spicy powders (chilli, cumin, and chaat masala) to add a burst of additional taste. Top it off with a handful of Boondi and pomegranate seeds for added texture and freshness. Serve with a set of cutleries, and enjoy the refreshing and chilled dahi vada for a delightful culinary experience.

Expert Tips to Make Dahi Vada

Anyone with the right Dahi Bhalla ingredients can make Dahi Vada. But how to make it soft and bring in the right texture? Here are a few expert tips.

Soak the Urad Dal Properly: 
Begin by soaking the Urad Dal overnight for at least 4-6 hours. This step softens and plumps the lentils, resulting in a smoother batter.

Whisk the Batter Thoroughly: 
After grinding the soaked Urad Dal into a smooth batter, whisk it vigorously for 5-10 minutes. It adds air to the batter, making it light and airy, leading to soft and spongy Vadas.

Ferment the Batter: 
Allow the batter to ferment for a few hours at room temperature for extra softness. This process breaks down the starches in the Urad Dal, further enhancing the batter's lightness.

Deep Fry at the Right Temperature: 
Heat oil to around 170°C (338°F) for deep frying the Vadas. If the oil is too hot, it will brown quickly but remain uncooked from the inside.

Don't Overcrowd the Kadai: 
Avoid overcrowding the kadai when frying to maintain an even cooking temperature, ensuring the Vadas remain soft.

Drain Excess Oil: 
After frying, place the Vadas on a paper towel-lined plate to remove excess oil, preventing them from becoming soggy.

Soaking the Vada: 
Soaking the vada in hot water reduces oil and contributes to a soft and juicy texture.

Soak in Curd Properly: 
When soaking the Vadas in curd, ensure they are fully submerged but not overly saturated. It allows the curd to impart flavour without making the Vadas mushy. Try to soak the Vada in the curd at least 2 hours before serving. 

Use Fresh Curd: 
It's crucial to use fresh curd to avoid the need for excessive sugar. Fresh curd contributes to the overall taste of the Dahi Vada.

Conclusion

Dahi Vada is a delightful dish with a burst of flavours. The soft and spongy lentil dumplings soak in the tangy and creamy curd, creating a harmonious blend. The sweet and spicy chutneys add an extra layer of taste, making each bite a perfect balance of textures and savours. It's a refreshing and satisfying treat for your taste buds. Gather your friends and family, follow this recipe, and savour the goodness of this evening snack together.

FAQs

1. Can I store Dahi Vada in the fridge?

Yes. You can store the prepared Dahi Vada in the fridge for one day. If you want to store for 2-3 days, store the Vada in an air-tight box and add them to chilled curd 2 hours before serving. 

2. How to fix watery Vada batter?

Do not worry if your Vada batter becomes watery. Add some rice flour or rava and mix well. But don't add too much; it will make the Vada harder. 

3. Why is my Vada hard in the centre?

Vada becomes hard in the centre when cooked on high flame. Simmer your stove and cook at the temperature mentioned in this article. 

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