Dahi Bhalla Recipe: The classic dahi vada needs no introduction, and this recipe adds a delightful North Indian touch that ensures its timeless deliciousness. The deep-fried dumplings, crafted from a lightly spiced batter of urad dal, are made extra soft and spongy by soaking them in water before being smothered in a smooth layer of beaten curd. A garnish of red chili powder, roasted cumin powder, sweet chutney, and coriander leaves not only enhances its tempting appearance but also contributes to its exquisite taste. Let’s dive in!
Ingredients of Dahi Bhalla Recipe
For Vada:
- 1 cup Urad Dal (without skin black gram lentils)
- 1/2 tablespoon crushed Ginger-Green Chilli (optional)
- Oil for deep frying
- Salt to taste
- 4 cups lukewarm Water
For Assembling:
- 3½ cups Curd (yogurt)
- 3 tablespoons Powdered Sugar (optional) or to taste
- 1 tablespoon Red Chilli Powder
- 2 tablespoons Roasted Cumin Powder
- 1 tablespoon Black Pepper Powder (optional)
- 1/4 cup finely chopped Coriander Leaves
- 1/4 cup Sweet Chutney (date tamarind chutney)
Directions for Vada:
Step 1:
Rinse and soak urad dal in water for six hours or overnight.
Step 2:
The dal’s size will almost double during soaking. Drain and discard all water from the dal.
Step 3:
Grind the dal into a smooth paste, gradually adding 1-2 tablespoons of water at a time (approximately 1/2 cup total water).
Step 4:
Transfer the batter to a large bowl, add crushed ginger-chili and salt, and mix well.
Step 5:
Beat the batter until it turns light, about 4-5 minutes.
Step 6:
Heat oil in a deep frying pan over medium flame. Drop portions of batter into the oil and deep-fry until light golden brown and crispy.
Step 7:
Transfer the fried vadas to a bowl filled with lukewarm water and soak for 7-8 minutes.
Step 8:
Remove vadas from water, press gently between your palms to remove excess water, and transfer to a plate.
For Garnishing:
Step 9:
Beat curd with sugar and salt until smooth. Do not use an electric blender.
Step 10:
Take 4-5 fried and soaked vadas in a serving plate, pour a generous amount of curd over them, add sweet chutney, and sprinkle red chili powder, roasted cumin powder, and black pepper powder. Garnish with coriander leaves.
Tips and Variations: Dahi Bhalla Recipe
- In Gujarat and Maharashtra, sugar is added to the curd for a sweeter taste.
- Vadas can be prepared from equal parts moong dal and urad dal or only from moong dal.
- Chilled curd enhances the taste; beat it in advance and refrigerate.
- Submerge fried vadas in warm water for extra softness.
- Be cautious of hot water while handling vadas.
- Adjust frying temperature for desired results.
Taste: Salty and mildly sweet.
Serving Ideas: Serve as a side dish in lunch or dinner, or as a party snack or evening chaat.
Conclusion: Dive into the Delight Dahi Bhalla Recipe
In conclusion, this North Indian-inspired Dahi Bhalla Recipe or dahi vada recipe is not just a dish; it’s a culinary experience. The fusion of textures and flavors creates a symphony for your palate. So, dive in, savor the delicacy, and let your taste buds rejoice!
FAQs: Unveiling the Secrets of Dahi Bhalla Recipe
Q: Can I use an electric blender for beating the batter?
A: It’s recommended to beat the batter manually for the desired lightness.
Q: What variations can I try with the vadas?
A: Experiment with equal parts moong dal and urad dal or opt for moong dal alone.
Q: How does chilled curd affect the taste?
A: Chilled curd enhances the overall flavor, so beat it in advance and refrigerate.
Q: Why soak the fried vadas in warm water?
A: Submerging in warm water adds extra softness to the vadas.
Q: Any precautions while handling hot water with vadas?
A: Be cautious; hot water can cause burns, so handle with care.
