Dahi Vada Recipe Punjabi Dahi Bhalla Chaat

What is Dahi Vada?

The word ‘Dahi Vada’ literally translates into – lentil fritter in curd. In Indian Cuisine, ‘vada’ is a deep-fried lentil fritter whereas ‘dahi’ is the term for curd. Dahi Vada is also known as Dahi Bhalla Chaat in Northern India. In some parts of South India, the medu vada served with sweet curd is also known as Dahi Vada. But when we talk about the Chaat or the street food of India, it is hard to give Dahi Vada a miss. It is one of the quintessential Indian chaat recipes. The favorite season to make Dahi Bhalla Chaat is the festival of Holi, which is the green signal of the freezing winter season coming to an end, and welcoming spring (Vasant Ritu).

The Vada

The vada (bhalla) made from the skinned urad dal (dhuli urad dal) is the key component of this Dahi Vada recipe. The same dal batter can be used to make South Indian style medu vada. Or following the same procedure with split black urad lentil Kumaoni Style Bada can also be prepared. The lentil is soaked in water for 5 – 6 hours or overnight so that each grain is plump enough. soaked till each lentil Then grind to a smooth paste. Next, the lentil batter is whipped to incorporate air, and finally, the vada takes shape. The dal batter seems to have a mind of its own, which most of the time behaves like a disciplined child except on a few bad days when it completely refuses to be in harmony. Despite the hard work of labor, the final result is worth it – each spoonful of spongy, airy, dahi vada is blissful and soothing for the gustatory cells.

Dahi Bhalla Chaat Toppings

The Punjabi Style Dahi Bhalla Chaat is all about the sweet, spicy, savory toppings that together give you an ultimate mouthfeel of true Indian flavors. Here are a few of my favorite Dahi Vada toppings: Sweet Curd: Whisk thick curd, powdered sugar, cumin powder, and a pinch of salt to a smooth, creamy consistency. The chilled curd on top of vada tastes so good. Green Chutney: A spicy, refreshing mint and coriander chutney is a must topping to balance the sweetness of curd. Tamarind Chutney: Another essential condiment of a Dahi Bhalla Chaat is sweet tamarind chutney. You can use Date Chutney or any other sweet chutney as well. Spices: Roasted cumin powder, red chili powder, Chaat Masala are the popular seasoning for dahi vada. Other Popular Toppings: Pomegranate, fresh coriander, ginger juliennes, sev (namkeen), dahi bhalla masala powder, crushed papdi are a few of the other toppings you can add to your dahi vada chaat.

Watch Dahi Vada Video

My Tried & True Tips

Dal: There is no vada batter possible without soaking the dal. Batter: Grinding dal batter without using too much water takes patience and practice. For an easy grinding process, stir/mix the batter using a spatula at regular intervals. Do not add more than 2 – 4 tablespoons of water to grind the dal. Frying: The vada is always fried at medium flame. If fried at a very high flame, the vada remains uncooked from inside whereas, at low flame, they soak a lot of oil. Soaking: The fried vada is soaked in hot water flavored with asafoetida and salt. Soaking vada for 15 – 20 minutes in water makes them spongy, soft, and gives them a mouth-melting texture.

Serving & Storing Suggestion

Dahi Bhalla is served as a starter or side dish. If you’re expecting company and are planning to serve Dahi Bhalla Chaat, you can prepare a platter a few hours beforehand and keep it in the fridge to chill. Somehow, I feel, dahi vada tastes best when chilled and not at room temperature. Regardless of how you serve this dish, it is indeed a delectable one. The dahi vada does not have a very long shelf life. Hence, do not leave it at room temperature especially in a hot and humid climate like India for more than 1 – 2 hours.