Dahi Vada/bhalle is a very popular dish all over India with a little bit of variation. Basically it’s deep fried dal pakori, served with yogurt.
|Preparation Time:||35 minutes|
|Urad dal||1 cup|
|Heeng (asafoetida powder)||A pinch|
|Red Chilli Powder||1/2 tsp|
|Roasted and ground cumin seeds||1/2 tsp|
|Tamarind Chutney||1/4 cup|
- Pick dal thoroughly to make sure there are no stones and dirt. Soak it in water for at least 5 to 6 hours.
- Drain it and blend it in a mixer with minimum water. Add asafoetida while blending. Take out the ground dal and cover it. Keep it aside for 1 hour. Dal becomes a little thicker, if left alone for some time.
- Heat oil in a wok. Wet your hands. Take 2 tsp of batter in your one hand and flatten it. Make a hole in the middle and push it in the hot oil carefully.
- Fry till golden brown on both sides. Drain oil and keep aside.
- Once all the vadas are fried, soak them in salted water for about 2 hours.
- Take them out one by one and gently squeeze out the water. Keep aside.
- Beat the yogurt and add salt to it.
- Arrange vadas in a plate. Pour beaten yogurt on top. Sprinkle red chilli powder, cumin powder and tamarind chutney.
- Refrigerate before serving.
- If you have difficulty making a hole in the vadas, just make any shape you want. I often drop spoonful of batter in the oil just like that.
- Once you fry vadas, you can freeze them for later use. I always fry extra vadas whenever I am frying them. Then if there are some unexpected guests or if you feel like eating vadas, just take them out of the freezer, soak them in water for a couple of hours or so, garnish and serve.
- Once you get the hang of making vadas, you can even fill it with broken pieces of dry nuts just before frying.
- Add green chillies and finely grated ginger in the batter for variation.
- Dahi Vada is also known as Dahi Bhalla.