Dahi Bhalle Recipe By Chef Team ZZ

Dahi vada, also known as dahi bhalla or thayir vadai, is a popular Indian street food. It consists of deep-fried lentil dumplings called vadas, which are soaked in yoghurt and topped with various chutneys and spices. The dahi vada is typically served cold and is often enjoyed as a snack or light meal.

Table of content

• About dahi vada
• Street food of India 
• Ingredients
• How to make dahi vada
• Expert tips 
• Quick recap

About Dahi Vada

Dahi vada is a popular street food in many parts of India, and it is often sold by street vendors, who may have contributed to the evolution of the dish through their own unique preparations and variations.
The dish has become popular across India and has even spread to other countries with Indian communities. Many families and restaurants have their own version of the recipe. So, it's hard to pinpoint an individual or a specific time who invents the dish.
The vadas are made by mixing together lentils, such as urad dal, with spices and salt, and then shaping the mixture into small balls. The balls are then deep-fried until they are golden brown and crispy. After they are fried, the vadas are soaked in water for a few minutes, which helps to soften them.
Next, the vadas are transferred to a bowl of yoghurt, also called curd or dahi, which is usually chilled. They are then topped with a variety of chutneys, such as mint and tamarind, as well as spices like cumin and red chilli powder. The chutneys and spices give the dahi vada a delicious and tangy flavour, and the combination of the creamy yoghurt and crispy vadas is truly mouth-watering.
Dahi vada is often garnished with coriander leaves and can also be served with tamarind chutney and spicy green chutney. It can be served as a starter or as a snack. It can also be served as a main course by adding some boiled potatoes and chickpeas to it.
India is known for its diverse street food culture, with a wide variety of delicious and affordable dishes available on nearly every corner. Some of the most famous street foods in India include

Street Food Of Delhi

1. Chaat: This is a broad term that encompasses a variety of savoury snacks, including aalu tikkis, dahi puri, and bhel puri. These snacks are typically made with a combination of fried dough, vegetables, and chutneys, and are known for their tangy and spicy flavours.
2. Samosas: These are triangular-shaped fried or baked pastries filled with a variety of fillings, such as spiced potatoes and peas, or minced meat. Samosas are a popular snack and street food in India and are often served with chutneys or yoghurt.
3. Vada Pav: A popular street food in the state of Maharashtra, Vada Pav is made with a deep-fried potato patty, called vada, which is placed inside a pav, with various chutneys and spices. 
4. Dosa: This is a popular South Indian dish, made from a fermented batter of rice and lentils. Dosas are typically served with various chutneys, sambar and coconut chutney.
5. Jalebi: A popular sweet in India, Jalebi is typically made by deep-frying a wheat flour-based batter into a spiral or pretzel shape and then soaking it in sugar syrup.
6. Kebabs: These are grilled meat skewers, often made with lamb, chicken, or vegetables, that are popular street foods in India, particularly in the North of India.
7. Gol Gappa: also known as puchka and pani puri, is another popular street food item found in Northern India and Bangladesh. It's made with a deep-fried small round dough filled with mashed potatoes, chickpeas and tamarind chutney.
   These are just a few examples, but there are many more street foods in India to explore and enjoy.

Ingredients For Dahi Vada Recipe

For Dahi Bhalla/Vada

1 Cup Urad Dal 
2 Tbsp Rice Flour
Salt To Taste

For Buttermilk

1 Cup Yogurt
2 ½  Cups Water
1 Tsp Salt

For Assembling

Tamarind Chutney 
Chopped Coriander
1 Tsp Salt
1 Tsp Red Chilli Powder
1/2 Tsp Roasted Cumin Powder

How to Make Dahi Vada

For The Vada

1. Wash the urad daal and then soak it overnight in sufficient water. Drain the water and grind it into a smooth paste
2. Once the batter is ground, beat this using a hand blender until light and fluffy.
3. Add the rice flour, salt and beat again for a couple of minutes.
4. Heat oil for deep frying, drop small balls in oil and fry until golden on medium heat.
5. Remove and keep aside.
6. Drop these bhallas in water for 20 minutes and then Squeeze out the water from bhallas.

Buttermilk

1. Take a bowl and add curd and water along with salt.
2. Mix well using a whisk

Dahi Bhalla

1. Add the bhallas to this buttermilk for at least 2 hours.
2. Once the bhallas turn soft, take around 5 to 6 balls in a bowl and add 2 to 3 tbsp of buttermilk in which they were soaked.
3. Drizzle a spoonful of tamarind chutney, sprinkle a pinch of red chilli powder, salt and roasted cumin powder, and chopped coriander leaves.

Expert Tips For Dahi Bhalla Recipe

1. Soak the vadas in water for at least an hour before serving to make them soft and fluffy.
2. Use thick yoghurt for the dahi (curd) to get a creamy texture.
3. Add spices such as cumin powder, red chilli powder, and black salt to the yoghurt for flavour.
4. Garnish with coriander leaves and tamarind chutney before serving.
5. Keep the Dahi vada chilled before serving for better taste.

Quick Recap For Dahi Vada Recipe

How To Make Dahi Bhalla

1. Wash and soak the urad dal overnight in sufficient water.
2. Drain the water and grind it into a smooth paste
3. Once the batter is ground, beat this using a hand blender until light and fluffy.
4. Add the rice flour, salt and beat again for a couple of minutes.
5. Heat oil for deep frying, drop small golf size balls in oil and fry until golden on medium heat. Remove and keep aside. 
6. Drop these bhallas in water and let them sit in water for 20 minutes. Squeeze out the water from bhallas.
7. Make buttermilk, whisking together curd and water along with salt. 
8. Add the bhallas to this buttermilk and allow them to sit for at least 2 hours.
9. Once the bhallas turn soft, take around 5 to 6 balls in a bowl and add 2 to 3 tbsp of buttermilk in which they were soaked.
10. Drizzle a spoonful of tamarind chutney, sprinkle a pinch of red chilli powder, salt and roasted cumin powder, and chopped coriander leaves. Serve this chilled